FIESTA CHICKEN BURRITOS
Saucy, spicy chicken burritos are easy to assemble and quick to bake.
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 38m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 711.4 calories, Carbohydrate 49.6 g, Cholesterol 147.4 mg, Fat 37.1 g, Fiber 4 g, Protein 45.5 g, SaturatedFat 18.4 g, Sodium 1319.9 mg, Sugar 4.2 g
INSTANT POT® FIESTA CHICKEN BURRITO BOWL
Take all the yummy fillings from a chicken burrito and morph them into a chicken burrito bowl. Pressure cooking will allow dinner to be done that much quicker! This uses an elevated trivet, and a pot-in-pot method to allow multiple ingredients to cook at once. I also used small silicone bowls to heat the corn and black beans
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine rice, water, taco seasoning, and tomato powder in a 7x3-inch cake pan or oven-safe bowl. Stir to ensure rice is covered.
- Toss chicken breast pieces with garlic salt and black pepper in a bowl.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add salsa and chicken; stir to combine. Pour black beans and corn into separate small silicone bowls. Place bowls on opposite sides of the Instant Pot®, nestling the chicken between them. Place elevated trivet into the Instant Pot®. Set the container of rice on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 11 minutes. Unlock and remove the lid. Remove rice from trivet. Remove trivet. Blend corn and black beans with the chicken.
- Add equal amounts of rice to 4 serving bowls. Top with chicken mixture.
Nutrition Facts : Calories 319 calories, Carbohydrate 49.7 g, Cholesterol 39.9 mg, Fat 4.9 g, Fiber 3.8 g, Protein 18.1 g, SaturatedFat 2.4 g, Sodium 774.5 mg, Sugar 1.6 g
FIESTA CHICKEN BURRITOS
Looking for some heat with supper but still want a cool kitchen? Try these slow cooked burritos with a spicy touch the whole family will love! This is a simple recipe to double if you're catering to a crowd. And for those who prefer a spicier dish, add a teaspoon of cayenne pepper. -Margaret Latta, Paducah, Kentucky
Provided by Taste of Home
Categories Dinner
Time 4h45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook for 15 minutes or until heated through. , Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. Freeze option: Omit toppings. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, add toppings.
Nutrition Facts : Calories 405 calories, Fat 12g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 1099mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein.
FIESTA CHICKEN BURRITO BOWLS
Easy crock pot meal, either serve in a bowl over rice/quinoa, or stir rice/quinoa in at the end & put it all in a tortilla. For the chipotles, put the whole can sauce & all in a blender and blend until smooth. Freeze any unused in 1 T portions for later use
Provided by LaraKN
Categories Mexican
Time 6h10m
Yield 6 large burritos, 6 serving(s)
Number Of Ingredients 8
Steps:
- Put frozen (or thawed) boneless chicken breasts put into crock pot.
- Add black beans, corn, onions, salsa & chipotle to crock pot.
- Cook on low for about 5 hours or until chicken is cooked.
- Once it is cooked, take it out and shred it.
- If sauce is thin, switch to high & leave lid off stirring frequently until thickened.
- Return shredded chicken to the crockpot (drop back to low if you had it on high).
- Add 1 package of cream cheese and let sit for about ½ hour.
- Stir in the cream cheese.
- Serve over rice /quinoa or stir in rice/quinoa and serve in warm flour tortillas.
Nutrition Facts : Calories 455.3, Fat 16.8, SaturatedFat 8.1, Cholesterol 114.3, Sodium 681.3, Carbohydrate 42.9, Fiber 7.3, Sugar 4.5, Protein 34.8
FIESTA CHICKEN
Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. -Teresa Peterson, Kasson, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 802mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.
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