Cheesy Chicken Rice Burritos Food

EASY CHICKEN-RICE BURRITOS

Steps:

• Heat oven to 375°F. In 1-quart saucepan, heat salsa and water to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes.
• Stir chicken, cheese and garlic powder into rice mixture. Spoon 1/2 cup chicken-rice mixture onto center of each tortilla. Fold bottom 1/3 of tortilla over filling; fold in sides toward center, leaving top open. Place seam side down in ungreased 9x9-inch (2-quart) glass baking dish.
• Cover tightly with foil; bake 20 to 30 minutes or until hot. Garnish with lettuce and tomatoes.

CHICKEN AND RICE BURRITOS

Steps:

• Heat rice according to package directions. In a microwave-safe bowl, combine salsa and chicken. Microwave on high for 1 minute. Stir in cheese and rice. Divide mixture onto tortillas. Top with cilantro and sour cream, if desired.
• Cooks' notes:
• You can adjust the amount of ingredients based on your tastes.

CREAMY CHEESY CHICKEN & RICE

Steps:

• Spread rice into a greased 13x9x2 inches dish, set aside.
• In a large sauce pan, melt 1/4 cup butter; stir in flour until smooth.
• Gradually add milk, boullion, seasoned salt, garlic powder, and pepper.
• Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
• Reduce heat; add velvetta, chicken and sour cream.
• Stir until cheese is melted.
• Pour over rice.
• Melt remaining butter.
• Toss with crackers.
• Sprinkle over casserole.
• Baked uncovered at 425 degrees for 10-15 minutes or until heated through.

SLOW COOKER CHEESY CHICKEN AND RICE

Steps:

• Place chicken in the bottom of a slow cooker. Scatter onion over the top. Spoon soup over that. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours.
• When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to boil. Reduce heat to low, cover, and let simmer until rice is tender, about 25 minutes.
• Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.

CHICKEN, RICE & BEAN BURRITOS RECIPE BY TASTY

Steps:

• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice, rotisserie chicken, and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

EASY CHEESY CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
• Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.

CHEESY CHICKEN BURRITOS

Steps:

• Spread chicken strips onto microwaveable plate; cover with waxed paper. Microwave on HIGH 30 sec. or until warmed.
• Sprinkle down centers of tortillas; top with remaining ingredients.
• Fold in opposite sides of each tortilla, then roll up burrito-style.

CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
• In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

CHICKEN RICE BURRITOS

Steps:

• In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce. Heat through; set aside. , In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. , Preheat oven to 375°. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 13-in. x 9-in. baking dishes. Sprinkle with the remaining cheese. Cover and bake until heated through, 10-15 minutes. Garnish with picante sauce and cheese.

CHEESY CHORIZO BREAKFAST BURRITOS

Steps:

• Combine the mango, pineapple, cilantro, onions, jalapeños, lime juice and a pinch of salt in a medium bowl and set aside.
• Heat the oil in a medium nonstick skillet over medium heat until shimmering. Add the chorizo and cook, stirring frequently, until browned and warmed through, about 5 minutes. Add the kale, spinach and 1/2 teaspoon salt. Cook, stirring frequently, until the greens wilt completely, and any excess moisture evaporates, about 5 minutes. Stir in the eggs and let sit until the bottom starts to set, about 1 minute. Drag the eggs from side to side with a spatula, letting them set on the bottom each time so that big curds form, 2 to 3 minutes. Once the eggs are no longer runny, turn off the heat.
• Spread 1/2 cup mozzarella in the center of each tortilla. Microwave one at a time until the tortilla is warm and the cheese melts, 30 seconds. Divide the egg mixture between the tortillas and top each with 2 tablespoons of the fruit salsa. Fold in the sides of each tortilla and then roll them up to form compact burritos. Serve with the remaining fruit salsa on the side.

CHEESY CHICKEN RICE BURRITOS

Steps:

• Prepare the rice as directed on the package then set aside to be used later.
• Heat the oil in a frying pan then cook the chicken until no longer pink. Mix the salsa, taco sauce, & cheese in with the chicken. Add half of the rice to the pan & save the rest as a side dish.
• Put between 3-4 tablespoons of the chicken mixture onto each tortilla & roll up. Lay them on a baking sheet & cook on 350 for 10 minutes. Serve immediately.

CHEESY CHICKEN BURRITO WITH CHIPS AND SALSA

Steps:

• Pile chicken, beans, rice and broccoli in a bowl; top with cheddar. Microwave about 3 minutes, stirring once. Divide mixture on tortillas and wrap. Top each with 1/4 cup salsa. Serve with chips and salsa.

CHICKEN RICE BURRITOS

Steps:

• In a skillet, saute garlic in butter until tender.
• Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce.
• Heat through; set aside.
• In a medium saucepan, bring rice and remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender.
• Stir into chicken mixture.
• Add 2 cups of cheese.
• Spoon 1 cup filling, off center on each tortilla.
• Fold sides and ends over filling, then roll up.
• Arrange burritos in two ungreased 13 x 9 inch baking dishes.
• Sprinkle with the remaining cheese.
• Cover and bake at 375 for 10-15 minutes or until heated through.
• Garnish with picante sauce and cheese.

CHEESY CHICKEN BURRITO

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.

CHEESY BAKED CHICKEN BURRITOS

Steps:

• Heat oven to 350°F.
• Cook chicken with seasonings in large nonstick skillet until done. Stir in salsa.
• Spread beans down centers of tortillas; top with meat mixture and cheese. Fold in opposite sides of each tortilla, then roll up burrito style. Place, seam sides down, in 13x9-inch baking dish; cover.
• Bake 10 to 15 min. or until heated through.