Easy Chicken Burritos With Mojo Recipes

CHICKEN BURRITO

Chicken Burrito image

Quick and easy dinner that everyone will ask for again and again!

Provided by Holly Nilsson

Time 55m

Number Of Ingredients 12

Ingredients

6 flour tortillas (12")
1 jar salsa (16 ounces)
2 cups monterey jack cheese (shredded, divided)
1 rotisserie chicken (small)
2 cans green chilies (diced, 4 ounces)
1 can fire-roasted tomatoes (diced, 24 ounces, or canned tomatoes with green chiles)
1 chipotle chili in adobo sauce (seeded and minced)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon crushed red pepper flakes
½ teaspoon kosher salt
1 teaspoon oregano

Steps:

Preheat oven to 400°F and spray a 9x13" casserole with non-stick spray, set aside.
Remove skin from chicken and pick the meat off in bite-size pieces. Place into a bowl.
Set a 12" skillet over medium heat, add burrito filling ingredients. Stir to combine.
Cook the burrito filling mixture until it's warm, about 5 minutes.
Add in the chicken and stir to combine. If there is a lot of moisture in the skillet keep cooking over medium just until the water cooks off.
Add an equal amount of chicken to the center of each burrito and top them equally with 1 ½ cups of the shredded cheese (reserve ½ cup).
Roll them up burrito style and set them seam side down in the prepared casserole dish. Spoon the salsa over the burritos and top with remaining shredded cheese.
Add the dish to the oven and bake for about 15 minutes or until the cheese is melted and the burritos are warm throughout.

Nutrition Facts : Calories 577 kcal, Carbohydrate 27 g, Protein 57 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 187 mg, Sodium 1625 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

TREAT YOURSELF! AWESOME EASY CHICKEN BURRITOS

Treat Yourself! Awesome Easy Chicken Burritos image

Each bite bursts with flavor as it practically melts in your mouth! The tasty burrito filling can also be used for tacos, enchiladas, or nachos. Leftovers, that is IF you're lucky enough to have any, freeze well.

Provided by Debs Recipes

Categories Lunch/Snacks

Time 8h20m

Yield 8-10 burritos

Number Of Ingredients 16

Ingredients

3 -4 slices bacon
2 1/2 lbs bone in chicken thighs
1 medium onion, chopped
1 teaspoon garlic salt
1 teaspoon cumin
1 teaspoon chili powder
3/4 teaspoon dried oregano
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can rotel
3 -4 ounces cream cheese, softened
flour tortilla, softened
pico de gallo (optional) or other salsa (optional)
sour cream (optional)
avocado, slices (optional)
grated cheese (optional)
cooked rice (optional)

Steps:

Fry bacon until crisp; remove bacon from pan and brown chicken thighs in the hot bacon fat; add onions and season thighs, adjusting amounts according to your preference.
With a large slotted spoon, transfer browned thighs and onions into crockpot then pour beans and rotel over the top; cover and cook on low for about 8 hours.
Before serving, remove skin and bones from the now falling-apart-tender chicken and shred the meat (be careful it will shred fast) then gently stir in the cream cheese.
To serve: Place hot meat mixture and your choice of optional garnishes onto a softened tortilla then roll into a burrito and Treat Yourself! to a wonderful easy meal!

Nutrition Facts : Calories 440, Fat 29.6, SaturatedFat 9.9, Cholesterol 136.9, Sodium 356.9, Carbohydrate 12.5, Fiber 3.7, Sugar 0.6, Protein 30.2

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