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.
ONE RECIPE, TWO MEALS: CHICKEN STIR-FRY
I always forget what a cinch it is to pull together a stir-fry: some hot oil, a lean protein, an array of brightly colored veggies, maybe a carb or 40, and some quick garnishes. Bam! Dinner's done. We've got two quick chicken stir-fry methods here: one crazy-speedy, stripped-down recipe for the kiddie kids, and one right behind it with more goods in it. More flavor. More sauce. More errrthang. You're gonna dig it.
Provided by Bev Weidner
Categories main-dish
Time 40m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the sesame oil in a large saute pan. Add the chicken to the pan, and sprinkle with salt and pepper; sear on one side for 3 minutes. Flip and sear until you see nice browning all over, another minute or two. Remove the chicken and set aside.
- Add the thawed veggies to the pan to simply warm through.
- In the meantime, bring a large pot of salted water to a boil. Add the rice noodles and boil for about 1 minute. Remove from the heat and let stand for about 5 minutes. Drain the noodles.
- At this point you're ready to serve the kids! Using tongs, grab a small mound of noodles and plate them. Top with the warm veggies and a few slices of chicken. If your kids can dig a little scallion, by all means, garnish away! Sesame seeds are fun, too.
- Now let's continue on for our adult mouth holes.
- Back in the saute pan, bring another tablespoon or two of sesame oil to a medium-high heat. Add the garlic, ginger and lemongrass. Let bloom and saute for about 30 seconds, then add the red bell pepper and snow peas. Sprinkle with a small pinch of salt and pepper. Toss and saute a couple of minutes, until the veggies slightly soften and pop in color.
- Add the chicken to the pan, along with as many noodles as you can fit. Add the soy sauce, lime juice and maybe 1 more tablespoon of sesame oil. Toss everything together to coat.
- Serve on a huge platter (or individual plates) garnished with scallions and sesame seeds!
ONE RECIPE, TWO MEALS: CRISPY BAKED CHICKEN
Since the coating is the exact same for all the chicken, it's a definite timesaver on a weeknight. Holla. You'll serve the nuggets with some ketchup and steamed broccoli for the kids. And then you'll just drape your chicken over some super-quick lemony linguine for you. And all is right in the world.
Provided by Bev Weidner
Categories main-dish
Time 1h10m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Place the flour in a shallow dish. In another shallow dish, combine the panko, Italian seasoning, 1/3 cup Parmesan and a pinch of salt. In one more shallow dish, beat the eggs.
- Set a shallow cooling rack in a baking sheet. Take each cube of chicken and lightly dredge it in the flour. Dip it in the egg wash, then roll it in the panko. Continue until all of the chicken cubes are coated in panko. Arrange on the cooling rack set in the baking sheet and bake, flipping halfway through, until golden brown on all sides, 15 to 20 minutes.
- Serve these baked nuggets with a side of steamed broccoli and a little bit of ketchup for dipping! Your kids will freak out.
- Now for your mature palate: Proceed with the pounded chicken, in the same fashion as the nuggets. First the flour, then the egg, then a good coating of the panko. Arrange the chicken on the rack on the baking sheet and bake until golden brown on both sides, 15 to 20 minutes.
- Meanwhile, cook the linguine in a pot of salted water until it is al dente and drain, reserving about 1/4 cup of pasta water. Transfer the pasta back to the pot. Add the butter, parsley, juice from half the lemon, the reserved pasta water and the remaining 1/4 cup Parmesan and give it all a good toss.
- To dress it up a tad more, slice the remaining half lemon, then sear a few lemon slices in a small saute pan-so fancy.
- Serve the baked chicken over the pasta and serve with extra Parmesan!
MEAL PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY
Here's what you need: large, boneless, skinless chicken breasts, black beans, white onion, garlic, medium chunky salsa, brown rice, olive oil, green onion, salt, black pepper
Provided by Joey Firoben
Categories Dinner
Yield 4 serving
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat.
- Toss in the onion with a pinch of salt and sauté until the onions have softened, about 3 minutes.
- Move the onions to the sides of the pan to create an open space in the middle. Add the cubed chicken into the center of the pan, season with salt and pepper, and sauté until the chicken has cooked almost all the way through.
- Add the garlic and mix until fragrant, about 30 seconds.
- Pour over salsa, black beans, and rice, and mix until everything in the pan is evenly combined.
- Let the mixture simmer for 5 minutes or until the chicken is cooked through.
- Divide the mixture equally into 4-6 bowls and sprinkle over some thinly sliced green onions.
- Enjoy!
Nutrition Facts : Calories 525 calories, Carbohydrate 76 grams, Fat 8 grams, Fiber 12 grams, Protein 36 grams, Sugar 9 grams
SIMPLE CHICKEN BURRITO
A simple chicken, rice, and bean burrito. Very quick and consistent recipe. Extremely hard to screw up, so it's a good one for even the worst of cooks!
Provided by Countessme
Categories Chicken Breast
Time 35m
Yield 1 burrito, 5 serving(s)
Number Of Ingredients 7
Steps:
- You can dice the chicken after it's cooked, but I prefer to do it before hand. cut each breast into 1/2 inch strips (estimated) and then each strip into small cubes. Cook them on a skillet in the oil.
- While the chicken cooks, warm up the beans in a small sauce pan, stir them constantly so they don't stick.
- Once the chicken is cooked thoroughly, pull it and the beans off of the stove. This should take about 15 minutes on Medium if the chicken is in cubes already, but it varies from stove to stove.
- If the tortillas you're using are homemade, skip this step, if they're store bought taco type shells, put them in the microwave for 15 seconds.
- Make the burritos the same way you would make a taco, using the beans, rice, chicken, salsa, and any other toppings of your choosing.
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
MILD CHICKEN BURRITOS
This is a comforting and mild burrito recipe. My husband and kids love it. I like it because it's easy and I usually have all the ingredients on hand. A great way to use leftover rice and chicken! It can be made healthier by using brown rice and whole wheat tortillas. You can also add onions and garlic to the recipe for added flavor.
Provided by Jennibear
Categories One Dish Meal
Time 35m
Yield 5 burritos, 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray a 13x9 baking dish with baking spray - or just use extra green chili sauce on the bottom of the dish to keep the burritos from sticking.
- Combine chicken, rice, cream of chicken soup, green chilis and pepper in a bowl. Take a tortilla and place a slice of swiss cheese in the middle. Spoon 1/5 of the chicken mixture on the tortilla and roll up. Place in a glass baking dish. Repeat with the rest of the tortillas. Pour the green chili sauce over the top of the burritos. Cover and bake for 20 minutes. Remove the cover and bake for another 10 minutes. If you are a cheese lover - feel free to top the burrito with cheddar or monterey jack cheese for the last 10 minutes of baking. Serve with mexican corn. Enjoy!
WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro
Provided by Scott Loitsch
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- Line a baking sheet with foil.
- Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
- Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
- Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
- Top each chicken breast with a generous pour of salsa.
- Bake in a preheated oven for 25 minutes.
- Rest chicken for 10 minutes, before slicing into strips.
- Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
- Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams
GREATEST EVER LOCO CHICKEN BURRITOS!
These burrito's are unlike any other!! I was feeling really creative one day, and I got all of these ingredients in my head and decided to try it out. Oh my goodness! I have created a monster!! You can add a lot more things if you wish (Corn, Peas, Cilantro, beans, etc). This is just the basic recipe. Hope you like them as much as we did!
Provided by Juju Bee
Categories Chicken Breast
Time 50m
Yield 6 Burritos, 6 serving(s)
Number Of Ingredients 12
Steps:
- Disolve Boullion Cube in 2 Cups Boiling Water.
- Add rice, bring to a boil, cover, and turn heat to low; cook 20 minutes.
- Meanwhile, heat the olive oil in a skillet and add the onions; cook over high heat until carmelized, about 3-4 minutes- then add garlic and allow to sweat a bit.
- Cut chicken into bite size pieces and lightly season with salt and pepper if desired; add to onions and garlic in pan; Cook Chicken thoroughly.
- Add Taco Seasoning and 3/4 Cup Water; Mix Well and allow to simmer for about 2-3 minutes.
- Mix in the Crushed Tomatoes.
- Add 2 Cups of the cooked rice to the chicken mixture and mix until all the rice is coated, adding some water if you feel the mixture is too thick.
- Stir in the Sour Cream until well blended.
- Serve on Flour or Corn Tortillas!
- PS-If you are serving on Corn Tortillas, be sure to use 2 tortillas for each serving because they tend to fall apart!
Nutrition Facts : Calories 335.1, Fat 15.5, SaturatedFat 4, Cholesterol 50, Sodium 224.4, Carbohydrate 29.8, Fiber 1, Sugar 1.7, Protein 18
YUMMY CHICKEN BURRITOS
I used to beg my mom for these; now I make them for my son. Serve with beans, tomatoes, lettuce, sour cream, salsa, and cheese.
Provided by smellow
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 15
Number Of Ingredients 8
Steps:
- Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
- Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
- Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 20.5 g, Cholesterol 24.6 mg, Fat 9.8 g, Fiber 1.5 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 509.2 mg, Sugar 1.3 g
CHICKEN BURRITO - OAMC
Make and share this Chicken Burrito - OAMC recipe from Food.com.
Provided by ColoradoCookin
Categories One Dish Meal
Time 35m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve bouillon in water, bring to a boil add instant rice and set aside. If using standard rice, add rice to water mixture, bring to a boil , cover, cook on low for 20 minutes.
- Meanwhile, place olive oil in a large dutch oven, cook the onion until caramelized. Then add garlic, long enough to let the garlic sweat.
- Add the cut up chicken to the onion garlic mixture, salt and pepper to taste.
- Cook until chicken is completely cooked.
- Add taco seasoning and water, mix well and simmer for another 3 minutes.
- Add crushed tomatoes.
- (For super spicy add Tabasco sauce to taste).
- Add rice mixture.
- Stir in sour cream.
- Place 1 to 1.5 cup measurements into containers.
- Place 1-2 tortillas in wax paper, presteaming or spraying with no-stick spray helps keep them from drying out too much.
- Fold up the wax paper as tight as you can, I seal it like an envelope and tape it shut with masking tape.
- Place on top of rice/chicken mixture, cover container and freeze.
Nutrition Facts : Calories 393.9, Fat 12.2, SaturatedFat 2.9, Cholesterol 49.2, Sodium 423.5, Carbohydrate 45.5, Fiber 2.1, Sugar 2.3, Protein 23.9
CHIPOTLE CHICKEN BURRITOS RECIPE BY TASTY
Here's what you need: fire-roasted diced tomatoes, chipotle pepper in adobo sauce, ground cumin, garlic powder, kosher salt, Kroger® Hardwood Smoked Pulled Chicken, rice, lime, lime, fresh cilantro, flour tortillas, monterey jack cheese, pico de gallo, avocado, sour cream
Provided by Kroger
Categories Lunch
Time 30m
Yield 4 burritos
Number Of Ingredients 15
Steps:
- Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
- Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5-6 minutes.
- In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
- Assemble burritos: Place a tortilla on a work surface. Scoop about ¾ cup of the rice onto the lower third of the tortilla. Top with ¼ of the chicken, ¼ cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
- Enjoy!
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