Taco Bell Shredded Chicken Burrito Food

TACO BELL SHREDDED CHICKEN BURRITO RECIPE

Steps:

• First, we're going to start with the Avocado ranch dressing. Using a blender combine the avocado, ranch dressing, buttermilk, salt, and sour cream.
• Blend all these ingredients together until everything is mixed thoroughly and looks smooth.
• Pour this into a small bowl, cover it and store it in the refrigerator until we need it later.
• Next, we will cook the chicken. Start by heating oil in a large skillet and cook the chicken breasts for 3 minutes. Then flip the chicken over and cook for an additional 3 minutes.
• Add the tomato sauce to the chicken and continue cooking until the liquid is boiling.Once boiling turn the heat down a bit so it can simmer and place the lid on. Continue cooking until the chicken is completely cooked through (this could take up to 20 minutes).
• Next, we'll prepare the rice. In a clean saucepan melt the butter and add the rice. Keep stirring and cook everything for a couple of minutes.
• To this mixture, we then add the chicken broth, salt, pepper, lime zest and juice, cilantro, and cumin. Stir the mixture thoroughly and bring to a boil.
• Once boiling, once again take the heat down to low so it simmers, cover, and allow to cook for 15-16 minutes.After the rice is cooked you can remove it from the heat, but keep the pan covered and let the rice sit for a further 10 minutes.
• Now let's put everything together, start by warming the tortillas in the microwave, 20-30 seconds should be enough.
• Remove the ranch dressing from the fridge and draw a thin line of dressing down the center of the tortilla.On top of this add the rice and chicken as desired, and then sprinkle some shredded cheese over the top.
• Roll the burrito up, and repeat steps 10 and 11 until you've used up all the ingredients. Enjoy!

TACO BELL GRILLED CHICKEN BURRITOS

Steps:

• In a small bowl combine marinade ingredients. Pour the mixture over the chicken breasts and Marinade overnight.
• Cook the chicken on your barbecue or indoor grill over med-high heat for 5-6 minute per side, or until done. Slice the chicken into bite-size chunks.
• Add the enchilada sauce to the rice. Put on the rice over low heat, uncovered, and cook until hot.
• Heat the tortillas in a steamer, or wrap them in moist towels and heat on high for 25-30 sec. in the microwave.
• Build the burrito by spreading 1/4 of the chicken down the middle of one of the tortillas. Leave room at the end for folding. Spread 1/4 of the rice over the chicken. Sprinkle a heaping tablespoon of each of the cheeses over the rice. Sprinkle sliced green onions to taste. Fold up.
• You may want to heat up each burrito in the microwave for 20-30 sec. to help the cheese melt.
• NOTES : I also spoon a little more enchilada sauce over chicken mixture.