Creamy Chicken Burritos Recipe Recipes Recipe Cards

FIESTA CHICKEN BURRITOS

Steps:

• Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
• Preheat oven to 350 degrees F (180 degrees C).
• Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
• Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.

BURRITO CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees F.Brown ground beef; drain.Add taco mix, water, onions, chilies and beans to browned meat. Mix thoroughly. Place mixture in tortillas; roll up and place side-by-side in 9x13 inch baking dish. Mix soup and sour cream. Pour over burritos. Sprinkle with cheese. Bake for 40 minutes. Top with salsa, if desired.

CHICKEN BURRITOS

Steps:

• Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

COURT'S CREAMY AND QUICK BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook ground beef and onion in a skillet over medium heat until the beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet.
• Stir refried beans, 1 cup Cheddar cheese, and taco seasoning into the drained ground beef mixture.
• Spoon ground beef mixture down the center of each tortilla. Roll the tortillas around the beef filling.
• Stir cream of mushroom soup, sour cream, and salsa together in a bowl.
• Spread about 1/2 the cream of mushroom soup mixture into the bottom of a 9x13-inch baking dish.
• Arrange rolled tortillas into a single layer in the baking dish with the seam side down.
• Pour remaining cream of mushroom soup mixture over the tortillas.
• Top with 1 1/2 cups Cheddar cheese.
• Bake in preheated oven until cheese is bubbly and melted, 30 to 35 minutes.

CREAMY SMOTHERED CHICKEN BURRITOS

Steps:

• Preheat oven 350°(fahrenheit).
• Coat a 9 X 13 pan with non stick cooking spray.
• Whisk cheddar cheese soup and sour cream together in a large bowl until smooth.
• Stir in chicken and green chile salsa until blended.
• Add salt and pepper to taste.
• Place 1/4 cup chicken filling in center of each tortilla and roll up, folding in the ends when you get to the halfway point.
• Place burritos seam side down in pan.
• In a separate bowl mix together the cream of chicken, sour cream, soup, milk and green chilies until blended.
• Pour over burritos in the pan.
• Top with shredded cheese.
• Bake at 350° for 35-40 minutes until hot and bubbly.

CHICKEN BURRITOS

Steps:

• Combine all ingredients (chicken broth, butter, Rotel chopped tomatoes, black beans, chicken and Zatarain's rice) into deep pan and cook to the directions on the box of Zatarain's Spanish Rice.
• When burrito mixture has finished steaming, take three to four tortillas at a time and heat in the microwave for 30-40 seconds making it easy to wrap the burritos. Add sour cream and cheese to your liking, then add mix and wrap.
• Heat oil in a pan and cook burritos on each side to a nice golden brown. Set to the side on to a paper towel to soak up any excess oil. Serve and enjoy!

HEALTHIER "COPYCAT" CHIPOTLE BURRITO BOWL RECIPE

Steps:

• In a small sauce pan, combine the rice and water.
• Cover and bring to a low boil over medium-high heat, then lower the temperature to low and simmer until all the water has been absorbed.
• Use a fork to fluff the rice, then add in the lime juice and cilantro.
• Mix well, and cover while you work on the rest of the recipe.
• Heat a large skillet over medium heat, and spray with olive oil.
• Add the chicken, season with salt and pepper and cook for 5 minutes.
• Add the corn and cook 10 more minutes, until the chicken is cooked through.
• To 4 bowls (or meal prep containers) add 1/4 of the rice, 1/4 of the chicken and corn, 1/4 of the beans, 1/4 of the pico de Gallo, and 1/4 of the lettuce.
• Top each bowl with 1/8 cup of cheese and serve with desired additional toppings.

CREAMY, CHEESY CHICKEN BURRITOS

Steps:

• 1. Mix minced garlic to rotel (drained). 2. Divide Rotel and add 3/4 to whipping cream and blend in blender (add salt as desired to season). Set aside. 3. Add remaining rotel to shredded chicken and simmer for about 5 minutes, then decrease heat, add cream cheese to chicken mixture, and let melt. 4. In a skillet, lightly greased, and heat tortilla about 30 seconds on each side. 5. Fill with chicken mixture, roll, and place in casserole pan (poke each burrito with fork). 6. Once all burritos are in pan pour whipping cream mixture over and top with cheese. 7. Bake at 350 degrees about 15 minutes covered with foil.

BREAKFAST BURRITO

Steps:

• Cook the tater tots according to the package instructions, in the oven, air fryer or deep fryer.
• If you don't already have cooked bacon prepared or purchased, cook the bacon at this time, in the oven, on the stove, or in an air fryer.
• While the tater tots are cooking, whisk the eggs, milk, salt and pepper together in a medium bowl.
• Place a large skillet on the stove over medium high heat, spray with cooking spray.
• Once the skillet is hot, add the whisked eggs and scramble for 6-8 minutes, or until the eggs are almost completely cooked through.
• Turn the heat off on the stove and add the shredded cheese to the eggs.
• Gently fold the cheese into the eggs.
• Remove the skillet from the heat and set the cheesy eggs aside.
• Heat the two large tortillas in a dry skillet on the stove over high heat for 15-20 seconds per side.
• Divide the cheesy eggs between the two tortillas, placing the eggs directly in the middle of the tortillas.
• Top with the diced green onions, cooked, crumbled bacon, cooked tater tots and avocado slices.
• Fold two sides of the tortilla over the filling in the burrito, then roll the burrito up.
• Heat a large skillet over high heat and cover with cooking spray.
• Once the skillet is hot, place the burrito, seam side down, in the skillet. Toast for 30-60 seconds per side.
• Slice the burrito in half and serve it with your favorite hot sauce or salsa.

CREAMY CHICKEN BURRITOS

Steps:

• 1. Season the chicken breast with salt and pepper. Add the chicken to a slow cooker. Add the salsa, garlic, red onion, and jalapeno. Cook on high for 4 hours. Shred the chicken and add the cream cheese, black beans, corn and 1 cup shredded cheddar to the slow cooker. Cook 15 more minutes until cheese is melted.
• 2. Stir in the cooked rice and the cilantro. Mix well and then roll into 10 burritos. Add some oil to a large skillet. Working in batches brown the burritos on both sides.
• 3. Transfer the burritos to a baking sheet and top with the remaining cheese. Place under a broiler until cheese has melted.