CHICKEN FIESTA BURRITOS
Make and share this Chicken Fiesta Burritos recipe from Food.com.
Provided by AFWifey
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a skillet.
- Sauté onion, spices, oregano and bay leaf.
- Add the chicken, tomatoes, heat throughout.
- Add the rice to the chicken mixture, stir to combine and cover.
- Heat about 5 minutes or until heated throughout, don't let it stick.
- Remove from heat.
- Warm tortillas according to package.
- Add chicken and rice mixture to the center of the tortilla.
- Sprinkle with cheese and add sour cream and a little mild salsa.
- Fold the tortilla at the top and bottom then fold over one side and roll towards the other side.
Nutrition Facts : Calories 587, Fat 22, SaturatedFat 8.8, Cholesterol 44.1, Sodium 915.4, Carbohydrate 72.2, Fiber 4.5, Sugar 3.7, Protein 23.9
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.
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 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 BURRITOS CROCKPOT
The basis for this recipe was from Taste of Home. I changed it to reflect our likings. It has a bit of kick without being over the top. Does have a strong cumin flavor, but that is the way we like it. I like to use seasoned salt and pepper to sprinkle over the raw chicken before putting it in the crockpot.
Provided by Gadgetsmidnight
Categories Chicken Breast
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Use nonstick spray to spray the interior of 5-6 qt crockpot. (I actually use the crockpot liners for easy cleanup.).
- If doing, season salt and pepper each side of the chicken.
- Lay raw chicken in bottom of crock.
- In medium size bowl, stir together the corn, beans, tomatoes, green chilis and spices. Pour over chicken.
- Cook on low 4 to 5 hours until chicken is tender and no longer pink.
- Pull out chicken and shred using 2 forks. (Careful meat is very hot).
- Return chicken to crock pot and stir to combine.
- Place 8 oz of cream cheese on top of mixture and let melt about 15 minutes. Then stir to completely combine.
- Let the whole mixture set for another 15 minutes before serving to let the flavors meld.
- Warm tortilla. Add about 1/2 cup of chicken mixture and roll/fold up burrito.
- Top with your favorite toppings.
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- Lay a large flour tortilla on a plate. Top with 1/2 cup fiesta chicken, 1 tablespoon sour cream, 1 tablespoon mojo. Wrap into a tight burrito. and place on plate seam down. Repeat for reminding burritos wraps.
- Heat a large pan to medium/high heat. Pour 1 teaspoon oil in pan, place wraps seam side down on pan. Crisp for 1-2 minutes on each side, or until golden. Remove from pan and cut in half. Enjoy warm and crispy!
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- In a small bowl, whisk Fiesta Ranch Chicken Rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*
- When ready to prepare bowls, begin with Chipotle Avocado Ranch Crema by adding all the Crema ingredients to your blender and chopping then blending until smooth. Taste and add additional Ranch Mix, chipotle pepper, salt/pepper if desired. For a thinner consistency, add milk a tablespoon at a time. Chill in the refrigerator.
- STOVETOP CHICKEN: Meanwhile, heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing or dicing.
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