Spicy Chimi Chicken Burrito Recipes

SPICY CHICKEN BURRITO

Steps:

• Heat the oil in a large non-stick frying pan and fry the onion and pepper for 5 minutes over a medium heat, stirring occasionally.
• Sprinkle over the chilli powder and stir-fry for 2 minutes.
• Add the spring onions, beans and chicken and simmer for 5 minutes until piping hot.
• Cook the rice according to pack instructions and stir into the bean mixture. Season to taste.
• Heat the wraps for 1 minute on each side in a large, hot frying pan.
• Working quickly, place half of the rice mixture into the centre of each wrap. Sprinkle over the cheese.
• Fold the top and bottom over the filling, then fold in the sides to form 2 burritos.
• Serve with the soured cream.

SPICY CHICKEN BURRITOS

Steps:

• Fry bacon in pan and set aside.
• Use same bacon pan and fry chicken in the bacon grease to add more flavor.
• Heat up your Mexican melting cheese.
• Mix ranch and sriracha sauce to add the spicy part!
• Clean and cut up lettuce.
• Make burritos!

SPICY CHIMI CHICKEN BURRITO

Steps:

• Brown chicken in small amounts for flavor.
• Put chicken in slow cooker.
• Add some of the chicken broth to pan to loosen the browned leftover in pan.
• Add onions and green pepper until vegetables are tender.
• Add tomato and remaining chicken broth.
• Put all in slow cooker with chicken.
• Cook in slow cooker for 4-5 hours until chicken pulls apart and is tender.
• Shred with a fork.
• Fill tortilla shells with chicken and wrap. Place on parchment paper.
• Give a quick brush with butter. Bake at 350 for 30 minutes.
• Jalapeno Sauce:.
• Melt butter in pan.
• Add in flour stirring quickly.
• Allow to brown a bit and add chicken broth.
• Add half of the sour cream, jalapenos and garlic powder.
• Simmer and let thicken.
• Remove from heat and add remaining sour cream.

FIESTA CHICKEN BURRITOS

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.

CHIPOTLE CHICKEN BURRITOS RECIPE BY TASTY

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!

CHICKEN BURRITOS

Steps:

• heat tortillas, in microwave until soft.
• in a saucepan cook half of the onions, garlic, cilantro, in the butter until onion is tender.
• mix the flour into the sour cream and then add to the onion mixture, stir in the broth and chili peppers.
• stir until thickened.
• remove from heat and add 1/2 of the cheese.
• for the filling, stir 1/2 cup of the sauce into chicken, add cilantro.
• place about 1/4 cup of filling in each tortilla; roll up.
• arrange rolls, seam side down.
• place in a lightly greased 12x71/2x2inch bakiing pan, top with remaining sauce.
• bake, covered, in a 350 degree oven about 30 minutes or until heated through.
• sprinkle remaining cheese.
• and return to oven to bake an additional 5 minute.
• remove from oven sprinkle with olives, tomatoes, and green onions.
• let stand 10 minutes.

CHICKEN BURRITO SKILLET

Steps:

• Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
• Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

YUMMY CHICKEN BURRITOS

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.

SPICY CHICKEN BURRITOS

Steps:

• Cook chicken with onions in large nonstick skillet until chicken is done. Add seasoning mix and water; stir. Simmer on medium-low heat 10 min., stirring occasionally.
• Spoon chicken mixture down centers of tortillas. Top with remaining ingredients.
• Fold in opposite sides of each tortilla, then roll up burrito-style.

"AMIGOS" CRISP CHICKEN BURRITOS

Steps:

• Let cream cheese come to room temperature. Drain the canned chicken. Mix cream cheese, green chiles, green onion and chicken until well blended.
• Cut two sides of the tortillas so you have two straight sides on each side.
• Spread chicken mixture thinly on 3/4 of the tortilla. Roll tortilla up starting with the end you spread the chicken mixture on. Seal the plain end with water.
• Heat oil to about 375-400 degrees. Drop burritos into hot oil and fry for about 2 minutes. Keep turning so they fry evenly. When they start to turn golden, they are done. Drain on a paper plate covered with a paper towel.
• These are so easy and goes great with Salsa, guacamole, or ranch dressing.

BARBECUE CHICKEN BURRITOS

Steps:

• In a large skillet, cook the chicken, green peppers and onion in 2 tablespoons oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in barbecue sauce and heat through. , Sprinkle cheese down the center of each tortilla; top with chicken mixture. Fold sides and ends over filling and roll up. Secure with toothpicks., In a large skillet, brown burritos in remaining oil on all sides over medium heat. Discard toothpicks. Serve with lime wedges, sour cream, lettuce and tomatoes if desired.

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.

SIMPLE CHICKEN BURRITO

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.