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
CHICKEN BURRITO BAKE
This is from "The Dinner Doctor" by Anne Byrn. Great to use up that leftover chicken or pick up a roasted chicken at the store. Quick and easy.
Provided by mary winecoff
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F
- Place chicken, salsa verde and 1/2 cup of cheese in a mixing bowl.
- Stir to combine.
- Spoon about 1/2 cup chicken mixture down middle of tortilla.
- Fold one edge over and roll up.
- Place, seam side down, in 13 x 9 inch baking dish.
- Repeat with remaining tortillas and chicken mixture.
- Combine pasta sauce and remaining 1 1/2 cups cheese in mixing bowl.
- Spread over burritos.
- Bake until sauce is bubbling and browned in spots, 20 to 25 minutes.
- Remove from oven and cool 10 minutes.
- Top with shredded lettuce, diced avocado and/or chopped cilantro if desired.
Nutrition Facts : Calories 465.9, Fat 20, SaturatedFat 8.9, Cholesterol 87.2, Sodium 1043.1, Carbohydrate 38.8, Fiber 2.3, Sugar 3.3, Protein 30.8
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.
CHICKEN BURRITOS
Steps:
- Spread the tortillas on a counter. Spread each with a strip of warm refried beans down the center. Top with the chicken (warmed), Crema, avocado and tomatoes. Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over each burrito. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.
- In the bowl of a heavy-duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes.
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
CHICKEN BURRITO BAKE, EASY FOR BUSY FAMILIES!
This is one of our family favorites. Super good and easy to prepare. Think about making changes like adding sour cream, cilantro and avocado. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Mexico.
Provided by kiwidutch
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Place chicken, salsa and 1/2 cup cheese in large mixing bowl. Stir to combine.
- Spoon about 1/2 cup chicken mixture down the middle of a tortilla. Fold one edge over and roll up. Place, seam down, in a 13-by-9-inch baking dish. Repeat with remaining tortillas and chicken mixture.
- Combine pasta sauce and remaining 1 1/2 cups cheese in mixing bowl. Spread over burritos.
- Bake until sauce is bubbling and browned in spots, 20 to 25 minutes. Remove from oven and cool 10 minutes. Garnish with lettuce, avocado or cilantro if desired.
Nutrition Facts : Calories 564.6, Fat 25.2, SaturatedFat 11.5, Cholesterol 116.2, Sodium 1301.5, Carbohydrate 43.1, Fiber 3, Sugar 4.8, Protein 39.6
WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro
Provided by Scott Loitsch
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- Line a baking sheet with foil.
- Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
- Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
- Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
- Top each chicken breast with a generous pour of salsa.
- Bake in a preheated oven for 25 minutes.
- Rest chicken for 10 minutes, before slicing into strips.
- Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
- Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams
CHICKEN BURRITO CASSEROLE
A wonderful chicken burrito casserole that is simple to make but does not lack flavor. Very flavorful dish that is so easy to prepare and assemble. This is always a hit and never any leftovers (literally)! Great for pot lucks and get togethers. Mexican food is always easy and beautiful once dressed with all the toppings, very colorful. This dish freezes and reheats wonderfully. For easy weeknight preparation either make over the weekend and freeze for whenever you'd like to eat it OR you can do like I do... cook a ton of chicken on the weekend and then use it in various recipes during the week. Variations... you may add other ingredients to the layers that you like such as refried beans, olives, jalapenos, etc. You don't have to use only breast meat when making this recipe. It's great to recycle left over chicken from a BBQ! Note... instead of making in a large casserole dish I make in a deep one so I have more layers.
Provided by Simply Good
Categories One Dish Meal
Time 45m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Take the cooked chicken and tear up/shred and put in a pot.
- Add the can of rotel, package of taco seasoning (along with any water needed per the directions on the seasoning packet) to the chicken and heat through on the stove.
- Spray non-stick spray (such as Pam) on a casserole dish. Then, layer the following in the casserole dish -- tortillas (so it covers the entire bottom of the pan), then red sauce (just a thin layer so the torillas don't dry out while cooking), then chicken (doesn't have to be a thick layer because there will be multiple layers), then cheese.
- Repeat all layers until you are out of chicken but be sure to end with tortillas with red sauce on top.
- Bake covered for 30 minutes.
Nutrition Facts : Calories 745.5, Fat 33, SaturatedFat 13.8, Cholesterol 108.2, Sodium 2726.3, Carbohydrate 68.6, Fiber 7.1, Sugar 13.8, Protein 42.9
BARBECUE CHICKEN BURRITOS
We always have the ingredients for these on hand. My husband came up with this barbecue chicken recipe, and it turned out to be a hit! -Amy Dando, Apalachin, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the chicken, green peppers and onion in 2 tablespoons oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in barbecue sauce and heat through. , Sprinkle cheese down the center of each tortilla; top with chicken mixture. Fold sides and ends over filling and roll up. Secure with toothpicks., In a large skillet, brown burritos in remaining oil on all sides over medium heat. Discard toothpicks. Serve with lime wedges, sour cream, lettuce and tomatoes if desired.
Nutrition Facts : Calories 608 calories, Fat 33g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 1008mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 8g fiber), Protein 28g protein.
NAKED CHICKEN BURRITO BOWL
I love to eat at places like Qdoba® and Chipotle®, so I created my own chicken burrito at home, minus the tortilla! This is very easy for a weeknight meal and is very filling and healthy; the recipe can easily be increased for more people.
Provided by Janessa
Categories World Cuisine Recipes Latin American Mexican
Time 26m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Season chicken breasts with garlic powder, salt, and black pepper.
- Grill chicken until no longer pink in the center and cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into strips or bite-sized pieces.
- Warm corn and black beans in separate saucepans over medium-low heat, covered, until heated through, about 5 minutes.
- Layer cooked rice, corn, black beans, and chicken on 2 serving plates. Top with Monterey Jack cheese, lettuce, salsa, and sour cream.
Nutrition Facts : Calories 894.4 calories, Carbohydrate 114.8 g, Cholesterol 117.6 mg, Fat 26.5 g, Fiber 20.1 g, Protein 55.8 g, SaturatedFat 14.3 g, Sodium 1997.5 mg, Sugar 8.5 g
CHEESY BAKED CHICKEN BURRITOS
Simmering ground chicken with adobo seasoning, cayenne and salsa gives these chicken burritos unforgettable flavor. But don't just take our word-try them!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 420, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1260 mg, Carbohydrate 49 g, Fiber 4 g, Sugar 1 g, Protein 30 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
CHICKEN BURRITO RECIPE
Give beef the night off with our Chicken Burrito Recipe! Prep for our Chicken Burrito Recipe in just 10 minutes then taste the burrito goodness.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Spoon beans down centers of tortillas; top with chicken. Fold in opposite sides of each tortilla, then roll up burrito-style.
- Place, seam-sides down, in 13x9-inch baking dish; top with salsa and cheese. Cover.
- Bake 20 min. or until burritos are heated through and cheese is melted.
Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1580 mg, Carbohydrate 42 g, Fiber 6 g, Sugar 3 g, Protein 28 g
CHICKEN BURRITOS
Easy to put together! My Mom gave this to me when I moved into my first apartment. It makes 8 big ones so you'll definitely have tasty leftovers! I like to add some chili powder and garlic to my chicken while it cooks, too. Also, I always keep a bag of frozen breasts ready to go; they're great for this recipe. Go ahead and substitute any meat, steak or ground turkey. Delicious served with sour cream or guacamole!
Provided by Allison R
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Cook chicken in skillet with seasonings to taste.
- While chicken cooks, mix together refried beans, 16 oz salsa, 1 cup of cheese, onion and tomato.
- Shred cooked chicken and add to bean mixture.
- Put 1/8 of mixture into each tortilla, roll and place in ungreased 9x13x2 inch pan.
- Pour the other 16 oz salsa over burritos.
- Bake in oven 30 minutes.
- Remove from oven and add the last 2 cups of cheese over the burritos.
- Return to oven for another 15 minutes or until cheese is bubbly and brown.
BISQUICK BURRITO BAKE
Make and share this Bisquick Burrito Bake recipe from Food.com.
Provided by PaigeParkerMomma
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In small mixing bowl mix Bisquick, water, and Refried beans together.
- Spread in 8X8 baking dish.
- Fry ground chuck until brown drain off any grease.
- mix in taco sauce.
- Pour over"crust" mix.
- sprinkle with cheese.
- cover with foil.
- Bake@ 375* for 25-30 minutes.
Nutrition Facts : Calories 444.6, Fat 23.3, SaturatedFat 10.3, Cholesterol 72.4, Sodium 1322.4, Carbohydrate 34.5, Fiber 4.2, Sugar 7.7, Protein 23.5
CHICKEN BURRITO SKILLET
Chicken, black beans, zesty tomatoes and taco seasoning cooked together with brown rice for an easy burrito skillet topped with cheese.
Provided by RO*TEL
Categories Trusted Brands: Recipes and Tips RO*TEL®
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
- Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 29.7 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 4.8 g, Sodium 784.4 mg, Sugar 2.2 g
CHICKEN BURRITO CASSEROLE RECIPE - (4.1/5)
Provided by á-48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease a 9 x 13 pan. In large bowl add shredded chicken, 1 1/2 cup cheese, chili powder, black beans and fire roasted tomatoes (save 1/4 cup of tomatoes). Mix well and if mixture looks dry, add juice from the tomatoes to moisten, but not too much. Option: you can add 1/2 cup cooked rice In a sauce pan melt butter, stir in flour and cook 1 minute. Slowly add broth and whisk till smooth. Heat over medium heat till thick and bubbly. Remove from heat and stir in sour cream and chilies. Melt 1 cup of cheese in sauce. Place chicken mixture onto tortilla and roll up like a burrito. (maybe about 1/2 to 3/4 cup of mixture to each burrito). Place seam side down into prepared pan. Pour sauce over burritos and along sides of each to cover. Top with about 1 cup cheese and remaining tomatoes. Bake 30 minutes uncovered.Let sit 5 minutes upon removing from oven to settle. Option: If you don't want chicken use beef, seafood or whatever meat you wish.
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