Chicken Filling For Burritos And Tacos Food

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.

CHICKEN FILLING FOR BURRITOS AND TACOS

Steps:

• Cook onion, green pepper and garlic in oil until tender.
• Stir in chicken and remaining ingredients until heated through.

CHICKEN TACO FILLING

Steps:

• Mix chicken broth and taco seasoning in a bowl.
• Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken.
• Cover and cook on Low for 6 to 8 hours.
• Shred chicken to serve.

SALSA CHICKEN BURRITO FILLING

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.)

CHICKEN FILLING

Steps:

• In a large heated skillet, add chicken.
• Add the seasonings and most of broth, mix well.
• Add the tomato sauce.
• Taste. If the mixture is dry you can add more broth &/or tomato sauce, then seasonings until is at your perfect consistency.
• Heat thoroughly. Serve as desired.

CHICKEN AND BROWN RICE BURRITOS

Steps:

• Try these Chicken and Brown Rice Burritos made with hearty brown rice, shredded Cheddar cheese, chunky salsa and any of your favorite burrito toppings. Ready in just 5 minutes, they're perfect for a last-minute dinner that tastes great. Step 1
• Heat rice according to package directions. Step 2
• Combine chicken and salsa in a medium-sized, microwave-safe bowl. Microwave on HIGH for 2 minutes. Step 3
• Stir in cheese and rice. Step 4
• Divide mixture between tortillas. Serve with cilantro and sour cream, if using. Recipe Tips Customize this recipe to your liking by swapping in your choice of shredded cheese for the Cheddar cheese. You could also use store-bought rotisserie chicken or frozen chicken fajitas in place of the cooked chicken breast. Offer your family lots of fun toppings for this dish. Try guacamole, avocado slices, sliced tomatoes, chopped lettuce or savory, fajita vegetables.

HEALTHIFIED CHICKEN AND BLACK BEAN BURRITOS

Steps:

• Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for.
• Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
• Place cooked rice in large bowl; stir in cilantro and lime juice until well blended.
• Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.

SHREDDED CHICKEN TACOS

Steps:

• Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.
• Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
• In a skillet, heat oil and sauté the onion until it's soft and translucent (3 minutes).
• Add the garlic, and sauté for 30 seconds. Add cumin, chilli powder, and salt. Cook for 1 more minute.
• Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
• Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
• Serve in warmed up tortillas or taco shells with your favorite toppings.

CREAMY CHICKEN AND CORN BURRITOS

Steps:

• 1. In a small skillet, swirl 1 T oil over medium heat. Add green onions, poblano, garlic, corn, chile powders, salt, smoked paprika and oregano. Saute until vegetables are soft.
• 2. Remove from heat. Add sour cream, 1 1/2 cups cheese and chicken. Stir to incorporate.
• 3. Divide chicken filling between the tortillas, scooping it toward the bottom edge. Fold in the sides of the tortilla and then roll up, away from you.
• 4. Spray a baking dish with non-stick spray oil. Roll each tortilla in the oil and end with the seam side down.
• 5. Bake at 350 degrees for 30-35 minutes. Alternately, convect bake at 325 for 25-30 minutes. Sprinkle remaining cheese across the burritos and return to oven until cheese is just melted.
• 6. Remove from oven and let set 5 minutes. Sprinkle remaining green onion on top of burritos. Plate burritos, adding sour cream, diced avocado, diced tomatoes if desired.
• 7. Devour. Pat yourself on the back for another delicious dinner!!