Creamy Smothered Chicken Burritos Food

CREAMY SMOTHERED GROUND BEEF BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, cook the ground beef, until the beef browned. While beef is browning, mix together in a small bowl, the chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt pepper and cornstarch. After beef is browned, sprinkle the seasoning mix over the beef and mix well. Stir in water and simmer until water has evaporated, about 10 minutes.
• In a medium bowl, mix together sour cream, cream of chicken soup, green chilies and cheese.
• Mix about half of the cheese mixture with the ground beef. Divide the meat mixture evenly between tortillas and roll up. Place in a 9 x 13 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
• Bake in preheated oven for 20 to 30 minutes.
• Allow to cool for about 5 minutes then serve with desired garnish.

SMOTHERED BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder; bring to a boil. Reduce heat to medium-low and simmer. Stir refried beans into beef mixture and cook until heated through, about 5 minutes.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
• Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.

SMOTHERED CHICKEN BURRITOS

Steps:

• 1. Place chicken (does not need to be thawed), cream cheese, beans, corn, tomatoes, taco sauce, and chilies in slow cooker; cover and cook on low for 6 hours. Stir every 2 hours or so.
• 2. Remove chicken pieces from crockpot and set aside on cutting board. It's ok if some of the beans, etc is mixed in.(Leave heat on low in crockpot.) Shred chicken. Salt and pepper to taste.
• 3. Whisk flour into sauce in hot crockpot until well combined and mixture thickens. Cover and turn off crock.
• 4. Preheat oven to 350 degrees F. Lightly spray a 13x9 casserole dish with nonstick spray.
• 5. Cook rice per package directions. Add to shredded chicken mixture; stir to combine.
• 6. Fill the 5 extra large tortillas with chicken mixture; fold burrito style and place in prepared casserole pan. Ladle thickened sauce from crock over the burritos in dish. Cover entire dish with shredded cheese of choice.
• 7. Bake in preheated oven for 22 minutes. Turn broiler on and broil for 3 minutes until cheese is bubbly and lightly browned. Remove from oven and serve with lettuce, sour cream, avocado and any other toppings of your choice.

SMOTHERED CHICKEN BURRITOS WITH GREEN CHILE SAUCE

Steps:

• In a medium saucepan, sauté onion and garlic in oil for 5-6 minutes.
• Stir in flour and cook til nicely browned, about 2 minutes.
• Whisk in chicken broth.
• Add hatch chiles, seasonings and diced jalapeno pepper.
• Bring to a boil then reduce heat and simmer for 30 minutes.
• Leave chunky or place in blender for a smoother sauce.
• Preheat oven to 350 degrees. Prepare a 8x11-inch baking dish by spraying with nonstick spray.
• Heat 2 tablespoons of vegetable oil in medium saucepan. Add onion and minced garlic and sauté for 5-7 minutes.
• Add chopped rotisserie chicken and green enchilada sauce and simmer on low until chicken has absorbed some of the sauce.
• Warm tortillas by placing between 2 damp paper towels and heating for 1 minute on high in microwave.
• Lay out one tortilla. Spread with refried beans, spoon on some of chicken mixture and sprinkle on shredded cheese.
• Fold top and bottom slightly over filling, turn and roll into a long cylinder shape. In other words, a nice little burrito bundle. Place in prepared pan. Repeat with remaining tortillas.
• Pour Hatch Chile (Green Chile) Sauce over burritos then top with remaining cheese.
• Bake for 20 minutes or until cheese is melted. To brown top, place under broiler for several minutes.
• Garnish with cilantro and serve with sides of sour cream and pico de gallo or salsa.

GREEN CHILE CHICKEN SMOTHERED BURRITOS

Steps:

• Heat vegetable oil in a medium saucepan over LOW heat. Whisk in the flour and cook, whisking constantly, for a minute or two until mixture is just beginning to get lightly golden brown. Whisk in the chicken broth, enchilada sauce, cumin, salt, and pepper. Increase heat to MEDIUM-HIGH and bring mixture to a boil. Reduce heat enough to keep mixture at a low simmer and whisk lightly until thickened. Remove from heat and set aside.
• Combine chicken, sour cream, drained diced green chiles, and 1 cup shredded Monterey Jack cheese in a large mixing bowl. Season with salt and pepper.
• Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
• Place the stack of 6 tortillas between two paper towels and heat in the microwave for 20 to 30 seconds to soften slightly.
• To assemble burritos, divide the filling between tortillas, fold edges inward over the top of filling and roll up. Place seam side down in the prepared baking dish. Spoon the sauce over the top and cover the dish with foil.
• Bake in preheated oven for 20 minutes. Remove foil and sprinkle burritos with shredded cheese. Return to oven and bake for an additional 10 minutes, or until cheese is melted and the sauce is bubbly around the edges.
• Sprinkle with sliced green onions and serve with additional toppings of your choice.

SMOTHERED GREEN CHILE CHICKEN BURRITOS

Steps:

• Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
• Make the filling: Mix chicken, salsa, cumin, oregano, cheese and onions. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla.
• Fold the sides of the tortilla in and roll up tightly like a burrito. Place seam-side down on baking sheet. Brush lightly with olive oil or spray with non stick cooking spray.
• Bake at 400°F for about 20-25 minutes or until golden brown and crispy.
• Make the sauce: Meanwhile, prepare sauce by melting butter in a medium saucepan over medium heat. Once melted and bubbling, whisk in flour and cook, stirring constantly for about 3 minutes. Add minced garlic and stir for 30 seconds. Gradually whisk in chicken broth. Add cumin, oregano, and a dash of salt and pepper and cook, stirring, until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese and sour cream. Tastes and add more seasonings if needed.
• Broil: Remove burritos from oven and turn the oven to HIGH broil. Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheddar cheese. Broil for 2-3 minutes, or until cheese has melted.
• Serve with Authentic Mexican Rice!

COURT'S CREAMY AND QUICK BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook ground beef and onion in a skillet over medium heat until the beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet.
• Stir refried beans, 1 cup Cheddar cheese, and taco seasoning into the drained ground beef mixture.
• Spoon ground beef mixture down the center of each tortilla. Roll the tortillas around the beef filling.
• Stir cream of mushroom soup, sour cream, and salsa together in a bowl.
• Spread about 1/2 the cream of mushroom soup mixture into the bottom of a 9x13-inch baking dish.
• Arrange rolled tortillas into a single layer in the baking dish with the seam side down.
• Pour remaining cream of mushroom soup mixture over the tortillas.
• Top with 1 1/2 cups Cheddar cheese.
• Bake in preheated oven until cheese is bubbly and melted, 30 to 35 minutes.