Chicken Filling For Burritos And Tacos Food

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.)

CREAM CHEESE CHICKEN TACOS

Steps:

• 1. Preheat oven to 425 degrees
• 2. While oven is preheating, heat about a tablespoon of oil in a skillet. Fry tortillas, 1 at a time over medium heat until just very lightly browned. Repeat with all tortillas. Use more oil as needed. Set aside on a wire rack or paper towels to drain.
• 3. Place the cream cheese in a sauce pan over low heat, Stir until cream cheese is completely melted.
• 4. Add the shredded chicken, garlic, green onion, and cheddar cheese. Remove the saucepan from heat and stir until well combined.
• 5. Divide the chicken mixture evenly between each shell. Place the taco shells in a 9x13 inch baking dish. Bake for about 8-10 minutes or until the shells are starting to brown well.

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!!

CRISPY CHICKEN AND GOAT CHEESE BURRITOS

Steps:

• Heat oven to 400°F.
• Sprinkle chicken legs with chili powder, salt, and pepper and place in a roasting pan. Roast for 30 minutes, or until meat is cooked through and skin is crispy. Allow to cool and then shred the meat and thinly slice the skin. Place in a bowl.
• Roast the bell peppers and chiles over medium high heat on stove top or under a hot broiler, turning occasionally, until blackened and blistered all over. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes.
• Peel the chiles and peppers and stem and seed them. Chop the pepper and chiles and add them to the chicken, along with any liquid that has collected in the bowl.
• Mince the onions and garlic. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring ocassionally, until the onions are very tender, about 15 minutes.
• Meanwhile, juice the lemon and lime (separately) and set the juices aside. Finely chop the scallions. Melt the butter and set asidew in a warm spot. Add the peppers, chiles, and chicken to the onion mixture and stir well. Add 1/2 cup water and bring to a simmer.
• When the water is almost evaporated, turn off the heat, add the lemon juice, and mash well with a large fork. Transfer to a bowl, add the goat cheese, and mix well. Add the minced scallions, cilantro, and lime juice. Taste for seasoning and add salt and pepper to taste.
• Heat oven to 400°F.
• To assemble the burritos, lay a tortilla on a flat surface and place 1/4 c of the chicken mixture in the center. Carefully fold over the two sides and press slightly, then fold over the top and bottom of the tortilla and press again to form a neat package. Brush a baking sheet with the melted butter. Place the burritos seam side down 1 inch apart and bake , turning once, for 20 minutes, until each side is crispy.
• Serve with guacamole if desired.