CHICKEN BURRITOS
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
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.
FIESTA CHICKEN BURRITOS
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
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
YUMMY CHICKEN BURRITOS
I used to beg my mom for these; now I make them for my son. Serve with beans, tomatoes, lettuce, sour cream, salsa, and cheese.
Provided by smellow
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 15
Number Of Ingredients 8
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.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 20.5 g, Cholesterol 24.6 mg, Fat 9.8 g, Fiber 1.5 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 509.2 mg, Sugar 1.3 g
KOREAN FUSION CHICKEN BURRITO
Craving the Kogi® Truck and can't drive out to get a bulgogi burrito? Recipe was created out of a sudden craving for the Kogi® Truck in Los Angeles. To avoid a soggy burrito, be sure to squeeze out any liquids from the kimchi.
Provided by Forevertiff
Categories World Cuisine Recipes Asian Korean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 360 degrees F (182 degrees C).
- Stir garlic, chile paste, soy sauce, sugar, and sesame oil together in a bowl until the sugar dissolves into the liquid; add chicken and stir to coat.
- Wrap tortillas in aluminum foil and bake in preheated oven until hot and soft, about 10 minutes.
- While the tortillas warm, heat vegetable oil in a skillet. Cook and stir chicken in skillet until hot and the sauce has thickened, about 10 minutes.
- Spread 1/2 teaspoon butter over one side of each warm tortilla. Divide chicken between the tortillas. Top chicken with equal portions of the cilantro, kimchi, Cheddar cheese, and salsa.
- Fold opposing ends of each tortilla toward one another to partially cover the filling. Pull one remaining edge over the filling and then roll so the tortilla surrounds the filling completely.
Nutrition Facts : Calories 596.9 calories, Carbohydrate 45.6 g, Cholesterol 96.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 38.5 g, SaturatedFat 8.3 g, Sodium 1634.9 mg, Sugar 5.5 g
CHINESE BURRITO
Make and share this Chinese Burrito recipe from Food.com.
Provided by commercesd
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook chicken in oil until done. Add Asian vegetables and heat through. Heat tortillas in oven until warm. Assemble each tortilla with 1/2 cup chicken and vegetables and rice. Add soy sauce to taste. Serve.
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PAD THAI CHICKEN BURRITOS - BETTER HOMES & GARDENS
From bhg.com
Servings 6Calories 483 per servingTotal Time 30 mins
- For sauce, in a small bowl combine brown sugar, fish sauce, the water, tamarind concentrate, and chili sauce; set aside.
- In a large skillet heat oil over medium-high heat. Add bean sprouts and sweet pepper; cook and stir for 3 minutes. Add chicken; cook and stir about 5 minutes or until no longer pink. Push from center of skillet. Add garlic; cook and stir for 30 seconds. Add sauce; cook and stir for 2 minutes. Add noodles, cabbage, and cilantro. Cook and stir about 1 minute more or until noodles are heated through and coated with sauce. Transfer mixture to a large bowl.
- Spoon 1/3 cup of the noodle mixture onto each tortilla. If desired, sprinkle with peanuts. Fold bottom edge of each tortilla over filling. Fold in opposite sides; roll up tortilla. Wrap each burrito in foil; freeze for up to 1 month.
- To serve, thaw in the refrigerator overnight. Preheat oven to 350°F. Place foil-wrapped burritos on a baking sheet. Bake about 20 minutes or until heated through. If desired, serve with Coconut Curry Sauce and sprinkle with green onions.
EASY CHICKEN BURRITO RECIPE | JAMIE OLIVER BURRITOS
From jamieoliver.com
Cuisine MexicanTotal Time 50 minsCategory MainsCalories 613 per serving
- Preheat a griddle pan over a high heat. Meanwhile, place the chicken thighs between two sheets of greaseproof paper, then bash with the base of a heavy pan to roughly ½cm thick.
- Pop into a bowl, sprinkle over the paprika, cumin and a lug of oil, and season well with sea salt and freshly ground black pepper.
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