Chicken Burrito Bake Recipes

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FIESTA CHICKEN BURRITOS



Fiesta Chicken Burritos image

Saucy, spicy chicken burritos are easy to assemble and quick to bake.

Provided by Gay Lea Foods Co-operative(R)

Categories     Trusted Brands: Recipes and Tips     Gay Lea Foods Co-operative®

Time 38m

Yield 4

Number Of Ingredients 12

1 pound skinless boneless chicken breasts
2 teaspoons Gay Lea Butter
1 pinch Pinch salt
1 pinch Pinch pepper
2 cups shredded Ivanhoe Old Cheddar
⅔ cup Gay Lea Sour Cream
1 cup diced green pepper
⅓ cup salsa
½ cup sliced black olives
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
4 large flour tortillas

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.

Nutrition Facts : Calories 711.4 calories, Carbohydrate 49.6 g, Cholesterol 147.4 mg, Fat 37.1 g, Fiber 4 g, Protein 45.5 g, SaturatedFat 18.4 g, Sodium 1319.9 mg, Sugar 4.2 g

CHICKEN BURRITO BAKE



Chicken Burrito Bake image

This is from "The Dinner Doctor" by Anne Byrn. Great to use up that leftover chicken or pick up a roasted chicken at the store. Quick and easy.

Provided by mary winecoff

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

4 cups cooked chicken, shredded
1 cup salsa verde
1 (2 cup) package Mexican blend cheese
10 (8 inch) flour tortillas
2 (10 ounce) containers alfredo sauce, refrigerated style

Steps:

  • Preheat oven to 375°F
  • Place chicken, salsa verde and 1/2 cup of cheese in a mixing bowl.
  • Stir to combine.
  • Spoon about 1/2 cup chicken mixture down middle of tortilla.
  • Fold one edge over and roll up.
  • Place, seam side down, in 13 x 9 inch baking dish.
  • Repeat with remaining tortillas and chicken mixture.
  • Combine pasta sauce and remaining 1 1/2 cups cheese in mixing bowl.
  • Spread over burritos.
  • Bake until sauce is bubbling and browned in spots, 20 to 25 minutes.
  • Remove from oven and cool 10 minutes.
  • Top with shredded lettuce, diced avocado and/or chopped cilantro if desired.

Nutrition Facts : Calories 465.9, Fat 20, SaturatedFat 8.9, Cholesterol 87.2, Sodium 1043.1, Carbohydrate 38.8, Fiber 2.3, Sugar 3.3, Protein 30.8

CHICKEN BURRITO CASSEROLE



Chicken Burrito Casserole image

A wonderful chicken burrito casserole that is simple to make but does not lack flavor. Very flavorful dish that is so easy to prepare and assemble. This is always a hit and never any leftovers (literally)! Great for pot lucks and get togethers. Mexican food is always easy and beautiful once dressed with all the toppings, very colorful. This dish freezes and reheats wonderfully. For easy weeknight preparation either make over the weekend and freeze for whenever you'd like to eat it OR you can do like I do... cook a ton of chicken on the weekend and then use it in various recipes during the week. Variations... you may add other ingredients to the layers that you like such as refried beans, olives, jalapenos, etc. You don't have to use only breast meat when making this recipe. It's great to recycle left over chicken from a BBQ! Note... instead of making in a large casserole dish I make in a deep one so I have more layers.

Provided by Simply Good

Categories     One Dish Meal

Time 45m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 11

3 chicken breasts, already cooked (baked or boiled)
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can rotel (can use mild, regular or hot depending on your tastes)
1 (15 ounce) can pasta sauce (found in the mexican food section)
10 flour tortillas (any size)
2 cups shredded cheese (can use any variety)
shredded lettuce
diced tomato
diced onion
sour cream
salsa

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.

Nutrition Facts : Calories 745.5, Fat 33, SaturatedFat 13.8, Cholesterol 108.2, Sodium 2726.3, Carbohydrate 68.6, Fiber 7.1, Sugar 13.8, Protein 42.9

CHICKEN BURRITOS



Chicken Burritos image

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

6 tablespoons butter
1 large onion, chopped
1/4 cup chopped green pepper
1/2 cup all-purpose flour
3 cups chicken broth
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons chopped jalapeno pepper, optional
1 can (15 ounces) chili with beans
1 package (8 ounces) cream cheese, cubed
8 cups cubed cooked chicken
24 flour tortillas (6 inches), warmed
6 cups shredded Colby-Monterey Jack cheese
Salsa, optional

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 CASSEROLE RECIPE - (4.1/5)



Chicken Burrito Casserole Recipe - (4.1/5) image

Provided by á-48

Number Of Ingredients 11

8 large flour tortillas, for burritos
1 rotisserie chicken, or leftover chicken shredded
3 to 4 cups shredded Monterey, or cheddar cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (14 ounce) can fire roasted tomatoes, drained but save juice, save 1/4 cup tomatoes for topping
1 (14 ounce) can black beans drained
2 teaspoons chili powder
1 (4 ounce) can diced green chilies

Steps:

  • Preheat oven to 350 degrees. Grease a 9 x 13 pan. In large bowl add shredded chicken, 1 1/2 cup cheese, chili powder, black beans and fire roasted tomatoes (save 1/4 cup of tomatoes). Mix well and if mixture looks dry, add juice from the tomatoes to moisten, but not too much. Option: you can add 1/2 cup cooked rice In a sauce pan melt butter, stir in flour and cook 1 minute. Slowly add broth and whisk till smooth. Heat over medium heat till thick and bubbly. Remove from heat and stir in sour cream and chilies. Melt 1 cup of cheese in sauce. Place chicken mixture onto tortilla and roll up like a burrito. (maybe about 1/2 to 3/4 cup of mixture to each burrito). Place seam side down into prepared pan. Pour sauce over burritos and along sides of each to cover. Top with about 1 cup cheese and remaining tomatoes. Bake 30 minutes uncovered.Let sit 5 minutes upon removing from oven to settle. Option: If you don't want chicken use beef, seafood or whatever meat you wish.

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