Mild Chicken Burritos Food

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.

MILD CHICKEN BURRITOS

Steps:

• Preheat oven to 350 degrees.
• Spray a 13x9 baking dish with baking spray - or just use extra green chili sauce on the bottom of the dish to keep the burritos from sticking.
• Combine chicken, rice, cream of chicken soup, green chilis and pepper in a bowl. Take a tortilla and place a slice of swiss cheese in the middle. Spoon 1/5 of the chicken mixture on the tortilla and roll up. Place in a glass baking dish. Repeat with the rest of the tortillas. Pour the green chili sauce over the top of the burritos. Cover and bake for 20 minutes. Remove the cover and bake for another 10 minutes. If you are a cheese lover - feel free to top the burrito with cheddar or monterey jack cheese for the last 10 minutes of baking. Serve with mexican corn. Enjoy!

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.

CHEESY BAKED CHICKEN BURRITOS

Steps:

• Heat oven to 350°F.
• Cook chicken with seasonings in large nonstick skillet until done. Stir in salsa.
• Spread beans down centers of tortillas; top with meat mixture and cheese. Fold in opposite sides of each tortilla, then roll up burrito style. Place, seam sides down, in 13x9-inch baking dish; cover.
• Bake 10 to 15 min. or until heated through.

MILD CHICKEN ENCHILADAS

Steps:

• Mix together the chicken, minced onion, sour cream, 1/2 cup salsa, and salt and pepper.
• Spread mixture in tortillas and roll up.
• Place in a 9 x 13-inch baking dish.
• Combine 1 cup salsa and 1 can cream of chicken soup; pour over tortillas.
• Bake at 350 degrees for 30 minutes.
• Top with shredded lettuce, cheese and chopped tomatoes.

MILD CHEESY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
• In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
• Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly. Garnish with tomatoes and olives.

CHICKEN BURRITO CASSEROLE

Steps:

• Preheat oven to 350.
• Take the cooked chicken and tear up/shred and put in a pot.
• Add the can of rotel, package of taco seasoning (along with any water needed per the directions on the seasoning packet) to the chicken and heat through on the stove.
• Spray non-stick spray (such as Pam) on a casserole dish. Then, layer the following in the casserole dish -- tortillas (so it covers the entire bottom of the pan), then red sauce (just a thin layer so the torillas don't dry out while cooking), then chicken (doesn't have to be a thick layer because there will be multiple layers), then cheese.
• Repeat all layers until you are out of chicken but be sure to end with tortillas with red sauce on top.
• Bake covered for 30 minutes.

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.