Chicken Burritos El Grande Food

EL GRANDE BURRITOS RECIPE

Steps:

• Microwave rice as directed on pouch. In medium bowl, stir together heated rice, lime juice and cilantro. In medium microwavable bowl, stir together chicken and taco seasoning mix. Microwave uncovered on High 45 to 60 seconds or until hot.
• Spread about 2 tablespoons refried beans down center of each tortilla. Top each with 3 tablespoons rice, 1/4 cup chicken mixture and 2 tablespoons cheese. Top each with 2 tablespoons salsa. Fold or roll up tortillas.

CHICKEN BURRITOS GRANDE

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and toss just until cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl. Add onions, bell pepper, and garlic to skillet. Sprinkle with salt and pepper and saute until beginning to soften, about 4 minutes. Add chili powder, oregano, and chipotle powder; stir 2 minutes. Add tomato paste; stir 1 minute. Add crushed tomatoes and broth; bring to a boil. Reduce heat to medium and simmer sauce until slightly thickened and flavors blend, stirring occasionally, about 15 minutes.
• Coarsely shred chicken and add to sauce. Simmer until heated through, about 3 minutes. Season filling to taste with salt and pepper. (Can be made 2 days ahead. Chill uncovered until cold. Cover and keep chilled. Rewarm before continuing.).
• Preheat oven to 450 degrees. Stir cilantro into filling. Place 1 tortilla on work surface. Sprinkle with 1/2 cup grated cheese down center of tortilla, leaving 2 inch plain border at top and bottom. Sprinkle about 1/4 cup chopped tomatoes over, then spoon 3/4 cup chicken filling atop cheese and tomatoes. Sprinkle with generous 2 tablespoons lettuce. Fold top and bottom plain borders of tortilla over filling, then fold 1 side over and roll burrito over to enclose filling. Transfer, seam side down, to 15x10x2 inch baking dish. Repeat with remaining tortillas and filling.
• Spoon 1/4 cup enchilada sauce over each burrito. Sprinkle remaining 1 1/2 cups cheese over burritos. Bake uncovered until heated through and cheese melts, about 15 minutes.
• To make the enchilada sauce: Heat 3 tablespoons olive oil in a heavy large saucepan over medium-high heat. Add chili powder, garlic, and oregano; stir 1 minute. Stir in crushed tomatoes, chicken broth, and tomato paste. Bring to boil; reduce heat to medium-low and simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.

CHICKEN BURRITOS EL GRANDE

Steps:

• Heat oil in large skillet on medium heat. Add onions and peppers; cook 5 min. or until crisp-tender. Add chicken; cook 5 min. or until done, stirring frequently. Add seasoning mix and water; bring to boil. Stir in rice; cover. Cook on medium-low heat 5 min. Let stand 5 min.
• Spoon beans down centers of tortillas; top with chicken mixture and cheese. Fold in opposite sides of each tortilla, then roll up burrito-style.
• Serve topped with sour cream, lettuce and tomatoes.

CHICKEN BURRITO

Steps:

• Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
• Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you'll need to use it again).
• Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.
• Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
• Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.

BURRITOS EL GRANDE

Steps:

• Brown meat; drain.
• Add salsa and green pepper; mix.
• Bring to boil.
• Stir in rice; cover. Reduce to low and simmer 5 minutes.
• Meanwhile, heat beans up to warm.
• Spread beans down center of tortillas.
• Top evenly with meat mixture, cheese and lettuce.
• Serve with sour cream.

EL GRANDE BURRITO RECIPE

Steps:

• Brown meat in large skillet on medium heat; drain. Stir in salsa, peppers and water. Bring to boil. Stir in rice; cover. Simmer on low heat 5 min.
• Spread beans down centers of tortillas; top with meat mixture, cheese, lettuce and tomatoes.
• Fold in opposite sides of each tortilla, then roll up burrito style. Serve with sour cream.

NACHOS GRANDE

Steps:

• In 1-quart saucepan, combine soup and salsa; set aside.
• In 10-inch skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat.
• Spoon off fat.
• Add 1/2 cup soup mixture.
• Reduce heat to medium.
• Heat through, stirring occasionally.
• Over medium heat, heat remaining soup mixture, stirring occasionally.
• Arrange chips on large serving platter; top with meat mixture.
• Spoon soup mixture over meat.
• Top with tomato and pepper.