Chicken Burrito Bake Recipes

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°.

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 pan. In large bowl add shredded chicken, 1 1/2 cup cheese, chili powder, black beans and fire roasted tomatoes (save 1/4 cup of tomatoes). Mix well and if mixture looks dry, add juice from the tomatoes to moisten, but not too much. Option: you can add 1/2 cup cooked rice In a sauce pan melt butter, stir in flour and cook 1 minute. Slowly add broth and whisk till smooth. Heat over medium heat till thick and bubbly. Remove from heat and stir in sour cream and chilies. Melt 1 cup of cheese in sauce. Place chicken mixture onto tortilla and roll up like a burrito. (maybe about 1/2 to 3/4 cup of mixture to each burrito). Place seam side down into prepared pan. Pour sauce over burritos and along sides of each to cover. Top with about 1 cup cheese and remaining tomatoes. Bake 30 minutes uncovered.Let sit 5 minutes upon removing from oven to settle. Option: If you don't want chicken use beef, seafood or whatever meat you wish.

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.

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.

Steps:

• Preheat oven to 375°F
• Place chicken, salsa verde and 1/2 cup of cheese in a mixing bowl.
• Stir to combine.
• Spoon about 1/2 cup chicken mixture down middle of tortilla.
• Fold one edge over and roll up.
• Place, seam side down, in 13 x 9 inch baking dish.
• Repeat with remaining tortillas and chicken mixture.
• Combine pasta sauce and remaining 1 1/2 cups cheese in mixing bowl.
• Spread over burritos.
• Bake until sauce is bubbling and browned in spots, 20 to 25 minutes.
• Remove from oven and cool 10 minutes.
• Top with shredded lettuce, diced avocado and/or chopped cilantro if desired.

Steps:

• Preheat oven to 350.
• Take the cooked chicken and tear up/shred and put in a pot.
• Add the can of rotel, package of taco seasoning (along with any water needed per the directions on the seasoning packet) to the chicken and heat through on the stove.
• Spray non-stick spray (such as Pam) on a casserole dish. Then, layer the following in the casserole dish -- tortillas (so it covers the entire bottom of the pan), then red sauce (just a thin layer so the torillas don't dry out while cooking), then chicken (doesn't have to be a thick layer because there will be multiple layers), then cheese.
• Repeat all layers until you are out of chicken but be sure to end with tortillas with red sauce on top.
• Bake covered for 30 minutes.

Steps:

• Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
• Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you'll need to use it again).
• Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.
• Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
• Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.