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.
NICKER'S PULLED CHICKEN BURRITOS
I couldn't find the exact recipe I wanted, so I combined several recipes to make my own. This recipe includes instructions for everything you will need including the chicken, salsa, guacamole, cilantro lime rice, vegetables, and black beans. They are even better on the second day once the flavours have fully soaked in.
Provided by Nicker12
Categories Chicken
Time 8h45m
Yield 8 serving(s)
Number Of Ingredients 44
Steps:
- Put beans in a bowl and cover with 5 cups of cold water. Soak beans for at least 8 hours or overnight. (This makes the beans less gassy and increases the nutritional value of the beans).
- Boil chicken in hot water for 10-15 minutes or until almost fully cooked and easy to shred. Shred chicken once cooled and set aside.
- Combine shredded chicken, chicken broth, garlic, salsa, yellow onion, tomatoes, juice of lime, cumin, coriander, paprika, onion powder, garlic powder, Tabasco, salt, pepper, and cilantro in a crock pot and simmer on low for 8 hours.
- Prepare Salsa (See my recipe Nicker's Salsa) and let sit in fridge while chicken cooks.
- Prepare Guacamole (See my recipe Nicker's Guacamole) and let sit in fridge while chicken cooks.
- Drain the beans you have been soaking and rinse them REALLY well.
- Put the beans in a pot and cover with 4 cups water. Add bay leaf and cilantro. Bring to a boil then reduce heat and simmer until the beans are tender but firm. Check occasionally to see if you need to add more water. Beans should take 40 min to 1 hour to cook.
- Once beans are cooked drain any remaining water and remove the bay leaf and cilantro. Add the chicken broth, coriander, cumin, salt. Bring to a boil, reduce heat and simmer for 7 minutes. Add the juice of 1 lime and gently smoosh some of the beans slightly with the back of a spoon or spatula (don't over smoosh).
- Set a medium heavy pot over medium heat, add 1 Tablespoon butter, bay leaf and rice. Sauté rice for about 2 minutes, stirring constantly. Next pour in water and salt. Bring to a boil. Once boiling, cover pot and reduce heat to a simmer. Simmer covered for about 15-17 minutes, until water is absorbed and rice is fluffy. Remove from heat. Remove bay leaf. Stir in 1 Tablespoon of butter, cilantro, lime juice and lemon juice. Stir until well combined.
- Heat oil in frying pan on high heat until it starts to smoke. Add butter and peppers and onion. Sauté with salt and pepper until vegetables are cooked but crisp and making a sizzling sound. Remove from heat immediately.
- Set up your burrito building station where each person can put what they want in their burrito. Don't fill up the burritos too much or you won't be able to fold them. Fold the burrito and fry on all sides on high heat so that the burritos don't get soggy.
Nutrition Facts : Calories 945, Fat 40.7, SaturatedFat 17.8, Cholesterol 103.2, Sodium 2254.3, Carbohydrate 104.2, Fiber 10.5, Sugar 8.1, Protein 41.3
CHIPOTLE CHICKEN BURRITOS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
- Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
- Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.
CHICKEN BURRITOS
This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. -Sonya Nightingale, Burley, Idaho.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 17
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°.
Nutrition Facts : Calories 760 calories, Fat 44g fat (23g saturated fat), Cholesterol 177mg cholesterol, Sodium 1608mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.
CHICKEN BURRITO
Use up leftover chicken in these easy toasted wraps, filled with spiced Mexican-style rice and beans. Swap for ham, beef or pork if you prefer
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 1h
Yield Serves 4 (1.5 burritos per person)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 878 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 40 grams protein, Sodium 2.5 milligram of sodium
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