CRISPY CHICKEN BURRITO RECIPE
Whether you have picky kids to feed or just love a good burrito, this fried burrito recipe is sure to be a hit. Filled with chicken, veggies, and cream cheese!
Provided by Natalya Drozhzhin
Categories Appetizer Main Course Meats
Time 1h
Number Of Ingredients 7
Steps:
- Slice the chicken into 2-inch pieces.
- Preheat a skillet with a little bit of olive oil over medium-heat. Add the chicken into the skillet. Season it with some salt and sauté it until fully-cooked.
- Dice the tomatoes and onions into small pieces. Add the onions into the skillet and sauté them until they begin to soften and turn translucent. Next, add in the tomatoes and sauté the chicken for another 5 minutes. Remove the skillet from heat and let the chicken cool at room temperature.
- Add the softened cream cheese to the chicken and work it in with your hands, breaking the larger pieces of chicken apart as you go.
- Place a few tablespoons of chicken into the middle of a tortilla, forming a little tube out of the filling.
- Roll up the tortillas tightly and stack them them on a baking dish together.
- Preheat the skillet with 1/2 cup of light olive oil over medium-low heat. Fry two burritos at a time until they are crispy and golden brown on the outside.
- Serve the burritos immediately with a side of sour cream for dipping. Enjoy!
Nutrition Facts : Calories 302 kcal, Carbohydrate 4 g, Protein 27 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 119 mg, Sodium 568 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
CRUNCHY CHICKEN BURRITOS
An easy, flavorful burrito the whole family will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- In 10-inch skillet; heat oil over medium heat until hot. Stir in uncooked rice (from Hamburger Helper box); continue cooking 2 to 3 minutes or until rice starts to brown. Stir in water, 1 cup milk and the sauce mix (from Hamburger Helper box) until blended. Heat to boiling.
- Reduce heat. Cover and simmer about 20 minutes, stirring frequently, until rice is tender. Stir in chicken, lime juice and cilantro; cover and remove from heat. Let rest 5 minutes.
- Meanwhile, in small bowl, stir together sour cream, milk and topping mix (from Hamburger Helper box); set aside. Slightly crush corn chips (from Hamburger Helper box); set aside.
- Heat tortillas as directed on package. Spoon about 1/3 cup chicken mixture down center of each warm tortilla; spoon cheese topping and salsa over filling. Top with crushed corn chips. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
Nutrition Facts : ServingSize 1 Burrito
FIESTA CHICKEN BURRITOS
Saucy, spicy chicken burritos are easy to assemble and quick to bake.
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 38m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 711.4 calories, Carbohydrate 49.6 g, Cholesterol 147.4 mg, Fat 37.1 g, Fiber 4 g, Protein 45.5 g, SaturatedFat 18.4 g, Sodium 1319.9 mg, Sugar 4.2 g
CHICKEN BURRITOS
This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. -Sonya Nightingale, Burley, Idaho.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 17
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°.
Nutrition Facts : Calories 760 calories, Fat 44g fat (23g saturated fat), Cholesterol 177mg cholesterol, Sodium 1608mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.
CRISPY CHICKEN BURRITOS
Make and share this Crispy Chicken Burritos recipe from Food.com.
Provided by craye1
Categories Meat
Time 25m
Yield 10-15 burritos, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 6 ingredients well & set aside. Mix flour & water until it is pasty but not dry. Put about 1/3 cup chichen mix into each tortilla roll tightly, Put paste on the bottom flap of tortilla and place flap side down for about 10 min so it will stay sealed. I like to cut them in half & fry at 350 until golden brown.
- These are good with salsa or sweet & sour sauce.
Nutrition Facts : Calories 1325.4, Fat 68.2, SaturatedFat 32.3, Cholesterol 295, Sodium 1667.7, Carbohydrate 93.9, Fiber 5.6, Sugar 4, Protein 80.1
CRISPY CHICKEN BURRITO BUNDLES
Corn, beans and melted cheese all rolled up in a crispy-coated chicken bundle. These impressive burritos are easier to make than you might think.
Provided by My Food and Family
Categories Home
Time 47m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cover baking sheet with foil; spray with cooking spray. Combine corn, beans, salsa and 1/2 cup cheese. Place chicken, top-sides down, on work surface; top with corn mixture. Roll up tightly, starting at one short end of each.
- Place coating mix in shallow dish. Add chicken; turn to evenly coat all sides. Place, seam-sides down, on prepared baking sheet.
- Bake 25 to 30 min. or until chicken is done (165ºF). Sprinkle with remaining cheese; bake 2 min. or until melted.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 90 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
CRISPY CHICKEN AND GOAT CHEESE BURRITOS
Recipe Source: Jonathan Waxman. These take a while to prepare, but the filling can be easily made ahead and the burritos assembled as needed.
Provided by Brookelynne26
Categories Chicken
Time 2h
Yield 12 burritos, 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 400°F.
- Sprinkle chicken legs with chili powder, salt, and pepper and place in a roasting pan. Roast for 30 minutes, or until meat is cooked through and skin is crispy. Allow to cool and then shred the meat and thinly slice the skin. Place in a bowl.
- Roast the bell peppers and chiles over medium high heat on stove top or under a hot broiler, turning occasionally, until blackened and blistered all over. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes.
- Peel the chiles and peppers and stem and seed them. Chop the pepper and chiles and add them to the chicken, along with any liquid that has collected in the bowl.
- Mince the onions and garlic. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring ocassionally, until the onions are very tender, about 15 minutes.
- Meanwhile, juice the lemon and lime (separately) and set the juices aside. Finely chop the scallions. Melt the butter and set asidew in a warm spot. Add the peppers, chiles, and chicken to the onion mixture and stir well. Add 1/2 cup water and bring to a simmer.
- When the water is almost evaporated, turn off the heat, add the lemon juice, and mash well with a large fork. Transfer to a bowl, add the goat cheese, and mix well. Add the minced scallions, cilantro, and lime juice. Taste for seasoning and add salt and pepper to taste.
- Heat oven to 400°F.
- To assemble the burritos, lay a tortilla on a flat surface and place 1/4 c of the chicken mixture in the center. Carefully fold over the two sides and press slightly, then fold over the top and bottom of the tortilla and press again to form a neat package. Brush a baking sheet with the melted butter. Place the burritos seam side down 1 inch apart and bake , turning once, for 20 minutes, until each side is crispy.
- Serve with guacamole if desired.
Nutrition Facts : Calories 653.9, Fat 44.1, SaturatedFat 18.2, Cholesterol 140.3, Sodium 365.7, Carbohydrate 36.3, Fiber 7.4, Sugar 5, Protein 32.4
CRISPY ROLLED BREAKFAST BURRITO
I've always loved the idea of a breakfast burrito, but I've never been crazy about the execution. It always seemed like we were rolling up a bunch of random breakfast ingredients in a tortilla. Plus, it always bothered me that just a little of the top and bottom got browned, I mean, what about the sides? Here I'm going to show you a technique that takes care of both of those issues and will work no matter what ingredients you decide to use.
Provided by Chef John
Time 50m
Yield 2
Number Of Ingredients 13
Steps:
- Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
- Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
- To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
- Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
- Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.
Nutrition Facts : Calories 1032.9 calories, Carbohydrate 82 g, Cholesterol 457.5 mg, Fat 59.6 g, Fiber 13.7 g, Protein 45.7 g, SaturatedFat 22.9 g, Sodium 1440.8 mg, Sugar 5.9 g
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- In a large bowl, toss the chicken with the cheese and scallions to combine. Add the salsa, cumin and coriander. Season with salt and pepper.
- Place a tortilla on a cutting board, then spoon 2 tablespoons of the filling in a line down the center of the tortilla. Fold the sides in toward the filling, then tightly roll the tortilla around the filling to form a burrito. Repeat with the remaining tortillas and filling.
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