Wet Burritos Chicken Food

CHICKEN BURRITO

Steps:

• Preheat oven to 400°F and spray a 9x13" casserole with non-stick spray, set aside.
• Remove skin from chicken and pick the meat off in bite-size pieces. Place into a bowl.
• Set a 12" skillet over medium heat, add burrito filling ingredients. Stir to combine.
• Cook the burrito filling mixture until it's warm, about 5 minutes.
• Add in the chicken and stir to combine. If there is a lot of moisture in the skillet keep cooking over medium just until the water cooks off.
• Add an equal amount of chicken to the center of each burrito and top them equally with 1 ½ cups of the shredded cheese (reserve ½ cup).
• Roll them up burrito style and set them seam side down in the prepared casserole dish. Spoon the salsa over the burritos and top with remaining shredded cheese.
• Add the dish to the oven and bake for about 15 minutes or until the cheese is melted and the burritos are warm throughout.

WET BURRITO

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.
• Layer flour tortillas with a handful of meat, beans, rice, and cheese.(fill them pretty full, but not so full that you can't roll them to close). Roll burrito tightly, folding the ends in, and place seam-side down on prepared baking sheet.
• Bake for 20 minutes, or until warmed through.
• Meanwhile heat enchilada sauce in a saucepan or microwave. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.
• Serve topped with sour cream, guacamole and pico de gallo or salsa.

FABULOUS WET BURRITOS

Steps:

• Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
• In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
• Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

WET CHICKEN OR TURKEY BURRITOS

Steps:

• Remove skin from chicken or turkey if it's there. Shred into bite-sized pieces.
• If you are using canned refried beans, mix them with the taco sauce. You can use salsa too. The point is to loosen up the beans a little.
• Lay out tortillas. In each one, put some beans and chicken. Roll up in normal burrito fashion. As each tortilla is rolled up, put in a pan.
• When finished filling and rolling tortillas, pour enchilada sauce over them.
• Cover top with cheese.
• Bake at 350 for 30 minutes. Top with sour cream.

SUNNY'S HONEY CHIPOTLE CHICKEN WET BURRITO

Steps:

• For the burrito: In a large pan on medium-high heat, add the adobo sauce, barbecue seasoning, chicken, 2 tablespoons of the oil and the scallion whites. Saute until everything is combined and coated and the chicken is warmed through, 6 to 8 minutes. Remove to a large bowl.
• In a medium bowl, toss the rice with the lime zest and scallion greens; season with a pinch of salt and a few grinds of black pepper.
• Drain the beans over a bowl and reserve 1 cup of the liquid for the topping. Add the beans to the bowl with the chicken mixture, then add the rice mixture and cheese and mix to combine.
• Add a couple of spoonfuls of filling to each tortilla. Fold one of the tortillas by first overlapping the line of filling with the flap closest to you. Tuck in both sides and, while holding them, fold the tortilla over itself, keeping the ingredients tucked tightly in the center. Fold the remaining tortillas.
• Preheat the oven to broil.
• On a griddle or in a large pan on high heat, add the remaining tablespoon of oil. Add each burrito seam-side down and sear until golden brown, 2 to 3 minutes (you may have to do this in batches if using a pan instead of a griddle). Flip and sear the other side, another 2 to 3 minutes. Transfer the burritos to an ovensafe serving dish.
• For the topping: Drizzle the reserved 1 cup bean liquid over the burritos, top evenly with the cheese and place under the broiler until the cheese is just melted, 3 to 5 minutes. Serve topped with the white onions, cilantro and a squeeze of lime.

CHIPOTLE CHICKEN BURRITOS

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.

MEXICAN WET BURRITO

Steps:

• For the salsa: Heat the vegetable oil in a large saucepan over medium heat. Add the peppers and onion and cook until the onion is translucent, 8 to 10 minutes.
• Meanwhile, blend together the tomatoes and tomato sauce in a large blender until smooth. Once the peppers and onions are cooked, stir the tomato sauce mixture into the saucepan. Bring to a boil then reduce to a simmer and stir in the cumin, oregano and black pepper. Simmer for 10 minutes; taste for seasoning and add salt if needed. Keep warm. Makes about 5 cups.
• For the queso sauce: Put the cheese and jalapenos in a heat-safe blender. Bring the milk to a boil over medium-high heat in a medium saucepan. Carefully pour the hot milk into the blender and blend until smooth. Return to the saucepan and keep warm over low heat.
• Makes about 2 cups.
• For the burrito: Heat the vegetable oil in a medium skillet over medium-high heat. Add the sliced steak and brown on one side. Loosen the meat with a spatula or spoon and brown the meat on the other side. Season with salt and pepper and remove from the skillet.
• Put the tortilla on a microwave-safe dish and cover it with a damp paper towel. Heat in the microwave until quite hot and pliable, about 20 seconds. Discard the paper towel.
• Put the refried beans, steak, rice, onion, cilantro, and cheese horizontally across the center of the tortilla, leaving a 2-inch border at both ends. Fold the left and right sides inwards perpendicular to the filling, then roll the burrito from front to back, pulling the filling tightly until the bottom of the burrito is now on top. Top with up to 1 cup of the salsa and about the same amount of queso sauce. Serve with sour cream, guacamole, and shredded lettuce if desired. Remaining salsa and queso sauce can be kept for up to 1 week, refrigerated.

WET BURRITOS

Steps:

• Brown and drain ground beef and onions.
• Add taco mix and beans. Stir well.
• In a separate bowl mix sour cream and mushroom soup together.
• Fill tortillas with beef mixture. Secure with toothpick.
• Spread 1/2 of the sour cream mix on the bottom of a 9x13 pan. Place burritos on top of the sour cream. Spread remaining sour cream mix on top of the burritos.
• Top with cheese.
• Bake at 350 for 15 minutes.
• Serve with shredded lettuce and sliced tomatoes.

WET BURRITOS (CHICKEN)

Steps:

• 1. Cube chicken breasts, place in crockpot with salsa and cook on low until done.
• 2. Layer homemade refried beans, chicken, cheese in homemade tortillas wrap in aluminum foil and place in warm oven to melt cheeses and warm through.
• 3. Place on plate and cover with burrito sauce. Serve with lettuce and tomatoes, spanish rice or spanish mac-n-cheese!
• 4. To make burrito sauce. I Make my homemade enchilada sauce add 1 heaping teaspoon of beef granules and a cup of water. You can also use 1 lg can enchilada sauce and 1 cup beef gravy.

WET BURRITOS

Steps:

• Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking.
• Drain off any fat from browning.
• Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
• While meat is simmering, heat beans with 1/4 tsp.
• cumin, and make gravy.
• For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
• Soften tortillas according to package directions.
• Preheat oven to 375 degrees F.
• Assemble burritos.
• On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
• Fold sides of burrito in, then roll from the other sides until you have a"package".
• Place seam side down in a 13x9 baking dish.
• When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
• Bake 15-20 minutes until cheese is melted and burritos are heated through.
• Serve each burrito with extra sauce from pan spooned over the top.
• Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.