Sc Cheesy Jalapeno Chicken Burritos Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
• Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
• Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
• Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

Steps:

• Place chicken breasts in a 5 to 6 Quart Crock-Pot® slow cooker. Sprinkle with salt & pepper.
• Dice onion and green pepper and place on top of chicken.
• Pour chicken broth over top of ingredients in slow cooker.
• Cover and cook on LOW for 4 hours.
• Remove chicken from Crock-Pot® slow cooker and shred with two forks.
• Reserve liquid from Crock-Pot® slow cooker in a separate container.
• Return shredded chicken to Crock-Pot® slow cooker and mix with the onions & peppers.
• Add enough of the reserved liquid back just to moisten meat, about ½ Cup.
• SAUCE: Place cream cheese, sour cream, milk, 1 cup of Cheddar-Jack, garlic, jalapenos and salt & pepper in a food processor or blender and mix until well combined and jalapenos are finely chopped.
• Place half of the sauce mixture over top shredded chicken in the slow cooker and stir well.
• Cover and cook on LOW for 30 to 60 minutes longer or until warmed through.
• Meanwhile, place remaining sauce in a Crock-Pot® Lunch Crock® or Little Dipper® Food Warmer to keep warm. (Otherwise refrigerate and then warm in microwave when ready to serve).
• SERVING: Warm flour tortillas according to package directions.
• Place chicken mixture in tortilla and roll to place seam side down on a plate.
• Top with reserved warm sauce and sprinkle with shredded Cheddar-Jack.

Steps:

• In a large non-stick skillet, heat oil over medium-high heat. Cook chicken, covered, until browned and cooked through, about 12 minutes. Cool slightly and shred. Transfer to a bowl and mix with onion and salsa.
• Divide mixture evenly between tortillas. Sprnkle with cheese. Fold in sides, and roll up to enclose filling. Wrap individually in parchment paper and store in a resealable plastic freezer bag to freeze.
• To serve, microwave, one at a time, on HIGH until the filling is hot, about 2 minutes from frozen or 1 minute from fresh. Let stand at least 2 minutes before eating. Alternatively, remove parchment paper, wrap in foil, and bake in a 350F oven for abour 20 minutes from frozen or cook unwrapped in a panini press , grill pan, or skillet until tortilla is golden, filling is hot and cheese is melted, about 8 minutes, from fresh.

Steps:

• Combine all ingredients, except tortilla, in crock pot.
• Cook on LOW setting 6-8 hours.
• Shred chicken; spoon onto warmed tortillas and roll.

Steps:

• Half fill a pan of water and bring to the boil.
• Sprinkle the water with salt and add the rice. Cook for 8 minutes.
• Chop onion and grate the cheese.
• Heat oil in a large pan then add the chopped onion, chilli powder and cumin for 2-3 minutes.
• Drain the rice then add to the large pan along with the tomatoes. Cook until the juice has absorbed.
• Set pan aside.
• Put chicken breasts into another large pan and pour in enough water to cover and bring to the boil. Simmer for 10-15 minutes.
• Place the chicken on a plate and using forks, shred the chicken.
• Now add then chicken to the rice filling, along with the grated cheese.
• Stir in the soured cream to the filling.
• Wrap the tortillas in cling film and heat in a microwave for 1 minute.
• Spoon one eighth of the filling into the centre of the tortilla and fold both sides. Fold from the bottom up and the top down to form a parcel.
• Complete for the rest of the tortillas and serve.