Creamy Chicken Burritos Recipe Recipes Recipe For Meatloaf

CHICKEN MEATLOAF RECIPE

Steps:

• Preheat oven to 350°F.
• In a large bowl, crumble the ground chicken.
• In a medium bowl, combine all of the dry ingredients (breadcrumbs, onion, parmesan, parsley, garlic powder, salt and pepper) and stir to mix. Add this to the bowl with the ground chicken and stir.
• Add the remaining wet ingredients (milk, eggs, tomato paste, and Worcestershire sauce) and stir to mix.
• In a small bowl, make the glaze by stirring together the ketchup, brown sugar and Worcestershire sauce.
• Spoon a couple tablespoons of the glaze into the bottom of an 8x4-inch loaf pan. Add the chicken mixture to the loaf pan and then spread the remaining glaze on top.
• Bake in the preheated oven, uncovered, for 80-90 minutes, or until the internal temperature reaches 165°F and the loaf is cooked through.

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°.

MEATLOAF QUESADILLAS

Steps:

• Preheat the oven to 400 degrees F. Put the broccoli florets in a microwave-safe bowl and add 2 tablespoons water. Cover with plastic wrap and microwave until tender, about 3 minutes; set aside. Meanwhile, trim the broccoli stems and peel into wide ribbons using a vegetable peeler; transfer to a large bowl. Add the carrot, half each of the lime juice, cilantro and jalapenos, the brine and 3 tablespoons olive oil; toss. Drain the florets and rinse under cold water; add to the salad and toss.
• Combine the tomatoes, onion and remaining lime juice, cilantro and jalapenos in a bowl. Mix half of the salsa with the meatloaf.
• Divide the meatloaf mixture among the tortillas, spreading it on one side. Top with the cheese, then fold the tortillas in half over the filling. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches and re-oiling the skillet as needed, cook the quesadillas until golden, 1 to 2 minutes per side. Transfer to a baking sheet and bake until the cheese melts, 5 minutes. Cut the quesadillas into wedges and serve with the sour cream, remaining salsa, lime wedges and broccoli salad.
• Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf.
• Transfer the meatloaf to a 6-quart slow cooker. Scatter the potatoes and carrots over and around the meatloaf. Pour in the chicken broth. Cover the slow cooker and cook 8 hours on low or 4 hours on high.
• When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in 1/4 cup juices from the slow cooker. Brush the top of the meatloaf with the ketchup mixture. Cover the slow cooker and let the meatloaf rest, 10 minutes.
• Remove the meatloaf from the slow cooker and slice in half. Serve half with the vegetables; top with more parsley.

CREAMY MUSHROOM MEATLOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
• Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
• Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
• Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
• Remove from heat and stir in heavy cream.
• Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Remove pan from the oven and gently remove meatloaf to a serving platter.
• Skim off any extra fat from the surface of the sauce.
• Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

SIMPLE CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. For sauce, mix the first 8 ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce., Spread 1/4 cup sauce into each of 2 greased 13x9-in. baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour remaining sauce over tops; sprinkle with cheese., Bake, uncovered, 30-35 minutes or until heated through and cheese is melted. Freeze option: Cover and freeze unbaked enchiladas up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover enchiladas with greased foil; bake until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

CHICKEN CHIMICHANGAS

Steps:

• In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
• Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
• When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
• Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
• To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

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.

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.

FREEZER BURRITOS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, crumbling meat; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside., In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. , Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month., To use frozen burritos: Remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

INSTANT POT CREAMY FIESTA CHICKEN RECIPE

Steps:

• Place chicken breasts in the bottom of the Instant Pot.
• Add water, onion, corn, black beans, salsa, lime juice, taco seasoning, and dry ranch mix.
• Place the lid on to of pot and move valve to SEALING (not venting).
• Press the PRESSURE COOK (or MANUAL) button and set timer for 20 minutes (or 25 minutes if using frozen chicken breasts).
• When cook time is finished, do a QUICK RELEASE of the pressure.
• Remove the chicken from the pot and shred using 2 forks.
• While the chicken is out of the pot, add in cream cheese and pepper jack cheese.
• Mix together until all the cream cheese and pepper jack cheese is melted (if you want, you can press the SAUTE button to heat it up faster) and the mixture is creamy.
• Add the chicken back in and stir.
• Use this chicken for tacos, burritos, nachos, salads, enchiladas, quesadillas, etc. The possibilities are endless!