Southwestern Style Chicken Burritos Recipes

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

SOUTHWESTERN BEEF BURRITOS

Steps:

• In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. , Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon a little more filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and/or guacamole if desired.

SOUTHWEST BREAKFAST BURRITOS

Steps:

• Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.
• Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
• Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
• Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.

SOUTHWESTERN-STYLE CHICKEN BURRITOS

Steps:

• For marinade:
• Mix first 7 ingredients in large shallow baking dish. Add chicken and turn to coat. Cover and refrigerate at least 4 hours or overnight, turning chicken occasionally.
• Prepare barbecue (medium heat). Preheat oven to 350°F. Wrap tortillas tightly in foil and place in oven. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add peppers, onion and garlic and sauté until tender, about 4 minutes. Season to taste with salt and pepper. Keep warm in oven.
• Remove chicken from marinade and grill until golden brown and almost cooked through, about 3 minutes per side. Layer 1/4 cup cheese, 1 chili, then another 1/4 cup cheese onto each breast half. Grill until chicken is cooked through and cheese melts, about 3 minutes.
• Arrange 1 chicken breast on each tortilla. Top each with 1/4 of sautéed pepper mixture. Wrap tightly. Place tortilla, seam side down, in center of each plate. Garnish burritos with cilantro and serve, passing salsa separately.

AIR-FRYER SOUTHWESTERN CHICKEN ENCHILADAS

Steps:

• Do not preheat air fryer. In a large bowl, combine chicken, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, hominy, beans, chiles and seasonings. Line air fryer basket with foil letting ends extend up sides; grease foil. Place 1/4 cup chicken mixture off center on each tortilla; roll up. In batches, place in air fryer, seam side down. Top with half the enchilada sauce; sprinkle with half the remaining Monterey Jack and cheddar cheeses., Cook, until heated through and cheeses are melted, 10-12 minutes. Repeat with remaining ingredients. Serve with toppings of your choice.

SOUTHWESTERN CHICKEN AND BLACK BEAN BURRITOS

Steps:

• Rub chicken with cumin, chili powder, and cayenne sauce.
• Heat griddle pan over high heat; cook chicken breasts 4 minutes on each side; remove from heat.
• While the chicken is cooking, heat a skillet over medium-high heat; add olive oil to the pan.
• Add in onions and garlic; cook about 5 minutes or until soft.
• Add in beans and barbecue sauce; stir to combine.
• Chop cooked chicken breasts and drop into barbecued beans; heat mixture through; season with salt and pepper to taste.
• Pile chicken and beans onto tortilla; top with lettuce, green onions, and tomatoes; wrap and roll.
• Serve with chips and salsa.