Treat Yourself Awesome Easy Chicken Burritos Recipes

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FIESTA CHICKEN BURRITOS



Fiesta Chicken Burritos image

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

1 pound skinless boneless chicken breasts
2 teaspoons Gay Lea Butter
1 pinch Pinch salt
1 pinch Pinch pepper
2 cups shredded Ivanhoe Old Cheddar
⅔ cup Gay Lea Sour Cream
1 cup diced green pepper
⅓ cup salsa
½ cup sliced black olives
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
4 large flour tortillas

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



Chicken Burritos image

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

6 tablespoons butter
1 large onion, chopped
1/4 cup chopped green pepper
1/2 cup all-purpose flour
3 cups chicken broth
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons chopped jalapeno pepper, optional
1 can (15 ounces) chili with beans
1 package (8 ounces) cream cheese, cubed
8 cups cubed cooked chicken
24 flour tortillas (6 inches), warmed
6 cups shredded Colby-Monterey Jack cheese
Salsa, optional

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.

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

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

EASY CHICKEN BURRITOS WITH MOJO



Easy Chicken Burritos with Mojo image

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 29

4 garlic cloves
2 serrano chilies, seeds removed
1 large handful fresh cilantro leaves
Juice 2 limes
Juice 1 orange
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 large flour tortillas
1 (3 to 4 pound) whole roasted chicken, shredded
Yellow Rice, recipe follows
Spicy Black Beans, recipe follows
2 avocados chopped
1 cup grated queso blanco or Monterey jack cheese
Sour cream, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 teaspoon turmeric
1 teaspoon kosher salt
1 bay leaf
2 cups (about 1 pound) dried black beans, picked over and rinsed
3 tablespoons extra virgin olive oil
1 medium onion, chopped
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt and freshly ground black pepper

Steps:

  • Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.
  • To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.
  • Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
  • Yield: 8 servings
  • Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
  • In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.
  • Yield: 8 servings

SIMPLE CHICKEN BURRITO



Simple Chicken Burrito image

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

4 boneless skinless chicken breasts
1 1/2 cups refried black beans
2 cups rice
3 cups cheddar cheese, shredded
2 cups mild salsa
2 teaspoons canola oil
5 large flour tortillas

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.

EASY CHICKEN BURRITOS



Easy chicken burritos image

Make your own chicken burritos in 25 minutes, ideal for a packed lunch or easy dinner. Fill them with rice, beans, cheese, avocado and soured cream

Provided by Anna Glover

Categories     Dinner, Main course

Time 25m

Yield (makes 6 burritos)

Number Of Ingredients 13

1 tbsp vegetable oil
1 onion , diced
1 tbsp chipotle paste
250g cooked chicken , chopped into small chunks
2 x 250g pack ready-cooked rice
400g can red kidney beans
1 lime , juiced
small bunch coriander , chopped
1 ripe avocado , chopped
6 large wraps
6 tbsp tomato salsa
100g grated cheddar
6 tbsp soured cream (optional)

Steps:

  • Heat the oil in a frying pan and gently fry the onion until soft, about 10 minutes. Stir in the chipotle paste and the chicken to warm through.
  • Heat the rice following pack instructions and warm through the kidney beans in their liquid in a small pan. Drain the beans and fold in the cooked rice, with half the lime juice and half the coriander.
  • Mix the remaining coriander and lime juice with the avocado, mashing it well with some seasoning.
  • Heat the wraps individually in a dry frying pan to warm through, or warm in the microwave for 5-10 seconds.
  • Divide the rice and beans between the warmed wraps, piling the mixture into the middle of each one. Lay the chicken on top, then add a spoon each of the avocado, salsa, cheddar and soured cream, if using. Don't overfill the wraps or they will be difficult to close.
  • With each wrap, fold over two ends to cover the filling, then carefully roll over and tuck the ends under to make a thick sausage shape with the folds on the base. Keep the prepared ones warm in a low oven as you work. Cut in half, on a diagonal, to serve.

Nutrition Facts : Calories 610 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 1.7 milligram of sodium

BBQ CHICKEN BURRITOS RECIPE



BBQ Chicken Burritos Recipe image

This has all the deliciousness of a bbq chicken pizza wrapped up burrito style.

Provided by Momma Cyd

Categories     Main Course

Time 15m

Number Of Ingredients 8

3 boneless, skinless chicken breasts ((cooked and shredded))
3 cups shredded colby jack cheese (divided)
¼ red onion (diced)
¾ cup BBQ Sauce
salt and pepper (to taste)
¼ cup fresh cilantro (chopped)
6 flour tortillas
3 Tablespoons canola oil

Steps:

  • In a medium sized bowl mix together the shredded chicken, 2 cups of cheese, onion, barbecue sauce, salt, pepper, and cilantro.
  • Place 1/2 cup of the chicken mixture down the center to each tortilla. Sprinkle a little extra cheese on the chicken and roll up each tortilla.
  • Pour 1 Tablespoon of canola oil in a skillet and cook over medium heat, seam side down.
  • Brush each burrito lightly with oil and then turn over in the pan to brown the other side. Keep turning until golden on all sides.

Nutrition Facts : Calories 540 kcal, Carbohydrate 32 g, Protein 30 g, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 99 mg, Sodium 1038 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

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