Spicy Chimi Chicken Burrito Recipes

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 the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
• Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
• Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

Steps:

• Brown chicken in small amounts for flavor.
• Put chicken in slow cooker.
• Add some of the chicken broth to pan to loosen the browned leftover in pan.
• Add onions and green pepper until vegetables are tender.
• Add tomato and remaining chicken broth.
• Put all in slow cooker with chicken.
• Cook in slow cooker for 4-5 hours until chicken pulls apart and is tender.
• Shred with a fork.
• Fill tortilla shells with chicken and wrap. Place on parchment paper.
• Give a quick brush with butter. Bake at 350 for 30 minutes.
• Jalapeno Sauce:.
• Melt butter in pan.
• Add in flour stirring quickly.
• Allow to brown a bit and add chicken broth.
• Add half of the sour cream, jalapenos and garlic powder.
• Simmer and let thicken.
• Remove from heat and add remaining sour cream.

Steps:

• Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
• With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Steps:

• Fry bacon in pan and set aside.
• Use same bacon pan and fry chicken in the bacon grease to add more flavor.
• Heat up your Mexican melting cheese.
• Mix ranch and sriracha sauce to add the spicy part!
• Clean and cut up lettuce.
• Make burritos!

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.

Steps:

• Cut the chicken in coarse pieces.
• In food processor, mix bell peppers, tomatoes, 1 onion, garlic, cilantro to a salsa. Season with salt/pepper to taste.
• In frying pan, add half the vegetable oil and add chicken. Fry for about 1-2 minutes and add the salsa. Bring to a boil and simmer on low for about 40 minutes.
• In the mean time, shred the 2nd onion. In large frying pan or wok, add remaining oil and put on med-high heat. Add the uncooked rice and fry until the rice gets a bit puffy and glazy, about a minute or 2. Add cumin, cayenne pepper, chili powder and onion and cook till onion is softened. Add chicken stock, tomato cubes and salt, about a teaspoon. Bring to a boil, cover and simmer on low for about 25 minutes, until liquid has been absorbed.
• When chicken is done, take the chicken pieces out of the salsa. Add the salsa to the rice and stir. Using two forks or clean hands, shred the chicken pieces into little shreds. set aside.
• Stir beans and corn into rice. Warm through.
• On tortilla, scoop some rice and put some of the shredded chicken on top. Roll up.

Steps:

• Saute ground beef, onion and green pepper in a skillet over medium-high heat for 5 minutes.
• Stir in chili powder and Worcestershire sauce.
• Spoon beef filling into centre of tortillas, fold in sides and roll up to enclose the filling.
• Spoon a thin layer of tomatoes on the bottom of a 9" x 13" pan that you coated with cooking spray. (if you use plain tomatoes, combine spices listed in recipe description with the tomatoes before using).
• Put tortillas seam side down in baking dish.
• Spoon remaining tomatoes over and sprinkle with cheese.
• Bake at 350°F for 30 minutes, or until bubbling.
• Serve abd garnish with shredded lettuce, sour cream, chopped green onions or sliced olives if desired.