Easy Chicken Burrito Food

CHICKEN BURRITO

Steps:

• Preheat oven to 400°F and spray a 9x13" casserole with non-stick spray, set aside.
• Remove skin from chicken and pick the meat off in bite-size pieces. Place into a bowl.
• Set a 12" skillet over medium heat, add burrito filling ingredients. Stir to combine.
• Cook the burrito filling mixture until it's warm, about 5 minutes.
• Add in the chicken and stir to combine. If there is a lot of moisture in the skillet keep cooking over medium just until the water cooks off.
• Add an equal amount of chicken to the center of each burrito and top them equally with 1 ½ cups of the shredded cheese (reserve ½ cup).
• Roll them up burrito style and set them seam side down in the prepared casserole dish. Spoon the salsa over the burritos and top with remaining shredded cheese.
• Add the dish to the oven and bake for about 15 minutes or until the cheese is melted and the burritos are warm throughout.

EASY CHICKEN BURRITOS WITH MOJO

Steps:

• Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.
• To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.
• Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
• Yield: 8 servings
• Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
• In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.
• Yield: 8 servings

CHICKEN BURRITO SKILLET

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.

CHICKEN BURRITO SKILLET

Steps:

• Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.

EASY CHICKEN BURRITOS

Steps:

• Heat the oil in a frying pan and gently fry the onion until soft, about 10 minutes. Stir in the chipotle paste and the chicken to warm through.
• Heat the rice following pack instructions and warm through the kidney beans in their liquid in a small pan. Drain the beans and fold in the cooked rice, with half the lime juice and half the coriander.
• Mix the remaining coriander and lime juice with the avocado, mashing it well with some seasoning.
• Heat the wraps individually in a dry frying pan to warm through, or warm in the microwave for 5-10 seconds.
• Divide the rice and beans between the warmed wraps, piling the mixture into the middle of each one. Lay the chicken on top, then add a spoon each of the avocado, salsa, cheddar and soured cream, if using. Don't overfill the wraps or they will be difficult to close.
• With each wrap, fold over two ends to cover the filling, then carefully roll over and tuck the ends under to make a thick sausage shape with the folds on the base. Keep the prepared ones warm in a low oven as you work. Cut in half, on a diagonal, to serve.

EASY GARLIC-CHICKEN EGG BURRITO RECIPE

Steps:

• Whisk eggs and milk in medium bowl until blended. Add cream cheese; mix well.
• Melt butter in large skillet on medium-low heat. Add egg mixture; cook 5 min. or until egg mixture starts to set, stirring occasionally. Stir in Singles, chicken and garlic; cook 3 to 5 min. or until egg mixture is completely set, stirring occasionally.
• Spoon 1/2 cup egg mixture onto each tortilla. Fold in opposite sides of tortilla, then roll up burrito-style.

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY

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!

FIESTA CHICKEN BURRITOS

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.

SIMPLE CHICKEN BURRITO

Steps:

• You can dice the chicken after it's cooked, but I prefer to do it before hand. cut each breast into 1/2 inch strips (estimated) and then each strip into small cubes. Cook them on a skillet in the oil.
• While the chicken cooks, warm up the beans in a small sauce pan, stir them constantly so they don't stick.
• Once the chicken is cooked thoroughly, pull it and the beans off of the stove. This should take about 15 minutes on Medium if the chicken is in cubes already, but it varies from stove to stove.
• If the tortillas you're using are homemade, skip this step, if they're store bought taco type shells, put them in the microwave for 15 seconds.
• Make the burritos the same way you would make a taco, using the beans, rice, chicken, salsa, and any other toppings of your choosing.

CHICKEN BURRITOS

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°.

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.

TREAT YOURSELF! AWESOME EASY CHICKEN BURRITOS

Steps:

• Fry bacon until crisp; remove bacon from pan and brown chicken thighs in the hot bacon fat; add onions and season thighs, adjusting amounts according to your preference.
• With a large slotted spoon, transfer browned thighs and onions into crockpot then pour beans and rotel over the top; cover and cook on low for about 8 hours.
• Before serving, remove skin and bones from the now falling-apart-tender chicken and shred the meat (be careful it will shred fast) then gently stir in the cream cheese.
• To serve: Place hot meat mixture and your choice of optional garnishes onto a softened tortilla then roll into a burrito and Treat Yourself! to a wonderful easy meal!