Fiesta Chicken Burritos Food

FIESTA CHICKEN BURRITOS

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.

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.

CHICKEN FIESTA BURRITOS

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.

FIESTA CHICKEN BURRITOS CROCKPOT

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.

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

Steps:

• Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
• Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you'll need to use it again).
• Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.
• Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
• Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.

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.

CHICKEN BURRITOS WITH CHEESE AND BLACK BEAN SALSA

Steps:

• In one small bowl, toss chicken strips with pasta sauce and let marinate 10 minute.
• In another small bowl, combine beans and salsa.
• Place half chicken on half of one tortilla. Spread half the beans and salsa over chicken; sprinkle with half the cheese.
• Repeat with second tortilla.
• Roll tortillas up and place, seam side down, in a baking dish.
• Bake at 375°F 5 minutes.
• Top with a dollop of sour cream and serve.

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:

• Preheat oven to 350 degrees Fahrenheit.
• Cook chicken in skillet with seasonings to taste.
• While chicken cooks, mix together refried beans, 16 oz salsa, 1 cup of cheese, onion and tomato.
• Shred cooked chicken and add to bean mixture.
• Put 1/8 of mixture into each tortilla, roll and place in ungreased 9x13x2 inch pan.
• Pour the other 16 oz salsa over burritos.
• Bake in oven 30 minutes.
• Remove from oven and add the last 2 cups of cheese over the burritos.
• Return to oven for another 15 minutes or until cheese is bubbly and brown.

FIESTA CHICKEN BURRITO BOWLS

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.