CHICKEN BURRITO
Quick and easy dinner that everyone will ask for again and again!
Provided by Holly Nilsson
Categories Main Course
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 577 kcal, Carbohydrate 27 g, Protein 57 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 187 mg, Sodium 1625 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
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 BAKE
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
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
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
EASY CHICKEN BURRITOS
Make your own chicken burritos in 25 minutes, ideal for a packed lunch or easy dinner. Fill them with rice, beans, cheese, avocado and soured cream
Provided by Anna Glover
Categories Dinner, Main course
Time 25m
Yield (makes 6 burritos)
Number Of Ingredients 13
Steps:
- Heat the oil in a frying pan and gently fry the onion until soft, about 10 minutes. Stir in the chipotle paste and the chicken to warm through.
- Heat the rice following pack instructions and warm through the kidney beans in their liquid in a small pan. Drain the beans and fold in the cooked rice, with half the lime juice and half the coriander.
- Mix the remaining coriander and lime juice with the avocado, mashing it well with some seasoning.
- Heat the wraps individually in a dry frying pan to warm through, or warm in the microwave for 5-10 seconds.
- Divide the rice and beans between the warmed wraps, piling the mixture into the middle of each one. Lay the chicken on top, then add a spoon each of the avocado, salsa, cheddar and soured cream, if using. Don't overfill the wraps or they will be difficult to close.
- With each wrap, fold over two ends to cover the filling, then carefully roll over and tuck the ends under to make a thick sausage shape with the folds on the base. Keep the prepared ones warm in a low oven as you work. Cut in half, on a diagonal, to serve.
Nutrition Facts : Calories 610 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 1.7 milligram of sodium
FIESTA CHICKEN BURRITOS
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
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, EASY FOR BUSY FAMILIES!
This is one of our family favorites. Super good and easy to prepare. Think about making changes like adding sour cream, cilantro and avocado. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Mexico.
Provided by kiwidutch
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Place chicken, salsa and 1/2 cup cheese in large mixing bowl. Stir to combine.
- Spoon about 1/2 cup chicken mixture down the middle of a tortilla. Fold one edge over and roll up. Place, seam down, in a 13-by-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. Garnish with lettuce, avocado or cilantro if desired.
Nutrition Facts : Calories 564.6, Fat 25.2, SaturatedFat 11.5, Cholesterol 116.2, Sodium 1301.5, Carbohydrate 43.1, Fiber 3, Sugar 4.8, Protein 39.6
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