Chicken Burritos El Grande Recipes

Steps:

• Whisk eggs and milk in medium bowl until blended. Add cream cheese; mix well.
• Melt butter in large skillet on medium-low heat. Add egg mixture; cook 5 min. or until egg mixture starts to set, stirring occasionally. Stir in Singles, chicken and garlic; cook 3 to 5 min. or until egg mixture is completely set, stirring occasionally.
• Spoon 1/2 cup egg mixture onto each tortilla. Fold in opposite sides of tortilla, then roll up burrito-style.

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:

• Heat oil in large skillet on medium heat. Add onions and peppers; cook 5 min. or until crisp-tender. Add chicken; cook 5 min. or until done, stirring frequently. Add seasoning mix and water; bring to boil. Stir in rice; cover. Cook on medium-low heat 5 min. Let stand 5 min.
• Spoon beans down centers of tortillas; top with chicken mixture and cheese. Fold in opposite sides of each tortilla, then roll up burrito-style.
• Serve topped with sour cream, lettuce and tomatoes.

Steps:

• Brown meat in large skillet on medium heat; drain. Stir in salsa, peppers and water. Bring to boil. Stir in rice; cover. Simmer on low heat 5 min.
• Spread beans down centers of tortillas; top with meat mixture, cheese, lettuce and tomatoes.
• Fold in opposite sides of each tortilla, then roll up burrito style. Serve with sour cream.

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and toss just until cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl. Add onions, bell pepper, and garlic to skillet. Sprinkle with salt and pepper and saute until beginning to soften, about 4 minutes. Add chili powder, oregano, and chipotle powder; stir 2 minutes. Add tomato paste; stir 1 minute. Add crushed tomatoes and broth; bring to a boil. Reduce heat to medium and simmer sauce until slightly thickened and flavors blend, stirring occasionally, about 15 minutes.
• Coarsely shred chicken and add to sauce. Simmer until heated through, about 3 minutes. Season filling to taste with salt and pepper. (Can be made 2 days ahead. Chill uncovered until cold. Cover and keep chilled. Rewarm before continuing.).
• Preheat oven to 450 degrees. Stir cilantro into filling. Place 1 tortilla on work surface. Sprinkle with 1/2 cup grated cheese down center of tortilla, leaving 2 inch plain border at top and bottom. Sprinkle about 1/4 cup chopped tomatoes over, then spoon 3/4 cup chicken filling atop cheese and tomatoes. Sprinkle with generous 2 tablespoons lettuce. Fold top and bottom plain borders of tortilla over filling, then fold 1 side over and roll burrito over to enclose filling. Transfer, seam side down, to 15x10x2 inch baking dish. Repeat with remaining tortillas and filling.
• Spoon 1/4 cup enchilada sauce over each burrito. Sprinkle remaining 1 1/2 cups cheese over burritos. Bake uncovered until heated through and cheese melts, about 15 minutes.
• To make the enchilada sauce: Heat 3 tablespoons olive oil in a heavy large saucepan over medium-high heat. Add chili powder, garlic, and oregano; stir 1 minute. Stir in crushed tomatoes, chicken broth, and tomato paste. Bring to boil; reduce heat to medium-low and simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.

Steps:

• Brown meat; drain.
• Add salsa and green pepper; mix.
• Bring to boil.
• Stir in rice; cover. Reduce to low and simmer 5 minutes.
• Meanwhile, heat beans up to warm.
• Spread beans down center of tortillas.
• Top evenly with meat mixture, cheese and lettuce.
• Serve with sour cream.

Steps:

• Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and toss just until cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl. Add onion, bell pepper, and garlic to skillet. Sprinkle with salt and pepper and saute until beginning to soften, about 4 minutes. Add chili powder, oregano and chipotle powder; stir 2 minutes. Add tomato paste; stir 1 minute. Add crushed tomatoes and broth; bring to boil. Reduce heat to medium and simmer sauce until slightly thickened and flavors blend, stirring occasionally, about 15 minutes. Coarsely shred chicken and add to sauce. Simmer until heated through, about 3 minutes. Season filling to taste with salt and pepper. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold. Cover and keep chilled. Rewarm before continuing. Preheat oven to 450F. Stir cilantro into filling. Place 1 tortilla on work surface. Sprinkle 1/2 cup grated cheese down center of tortilla, leaving 2-inch plain border at top and bottom. Sprinkle about 1/4 cup chopped tomatoes over, then spoon 3/4 cup chicken filling atop cheese and tomatoes. Sprinkle with generous 2 tablespoons lettuce. Fold top and bottom plain borders of tortilla over filling, then fold 1 side over and roll burrito over to enclose filling. Transfer, seam side down, to 15x10x2-inch baking dish. Repeat with remaining tortillas and filling. Spoon 1/4 cup enchilada sauce over each burrito. Sprinkle remaining 1 1/2 cups cheese over burritos. Bake uncovered until heated through and cheese melts, about 15 minutes. Serve with Enchilada Sauce.