Green Chile Calabasitas Burritos Recipes

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GREEN CHILE BURRITOS



Green Chile Burritos image

Make up a batch of these Green Chile Burritos for supper or to stash in the freezer at a later date. Either way, you'll eat good and cheap.

Provided by Jessica Fisher

Categories     Main Course     Snack

Time 25m

Number Of Ingredients 6

12 burrito-size flour tortillas
3 cup Refried Beans
8 oz jack cheese (shredded) (you can use cheddar, too (2 cups))
1 7-ounce can green chiles (chopped)
1/2 onion (finely chopped (about 1/2 cup))
hot sauce (to taste)

Steps:

  • On a flat working surface, lay out a tortilla. Spread 1/4 cup beans in a line down the center. Sprinkle on a small handful of cheese. Sprinkle a spoonful of chiles over the cheese as well as a teaspoon of onions. Add hot sauce to taste.
  • Roll up the tortilla over the filling, tucking in the sides as you go.
  • Continue until all the burritos are filled and rolled.
  • The filled burritos can be placed in a ziptop freezer bag and frozen. Or you can heat them and serve them right away. We like to heat them on the griddle, turning to crisp all sides.

Nutrition Facts : Calories 206 kcal, Carbohydrate 23 g, Protein 10 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 718 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

SMOTHERED GREEN CHILE CHICKEN BURRITOS



Smothered Green Chile Chicken Burritos image

These Smothered Burritos are filled with shredded chicken, cheese and spices, baked until crispy, and then smothered in the best homemade green chile sauce.

Provided by Lauren Allen

Categories     Main Course

Time 50m

Number Of Ingredients 18

3 cups cooked chicken (, chopped or shredded)
1 1/2 cups salsa (, your favorite kind)
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves (, crushed)
1 1/4 cups shredded cheddar cheese
2 green onions (, chopped)
6 large flour tortillas*
olive oil (, for brushing on burritos)
3 Tablespoons butter
3 Tablespoons all-purpose flour
1 clove garlic (, minced)
2 cups low-sodium chicken broth
1/2 teaspoon cumin
1/2 teaspoon dried oregano leaves (, crushed)
salt and freshly ground black pepper (, to taste)
4 ounces mild chopped green chilies
1/3 cup cheddar cheese
1/2 cup sour cream

Steps:

  • Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
  • Make the filling: Mix chicken, salsa, cumin, oregano, cheese and onions. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla.
  • Fold the sides of the tortilla in and roll up tightly like a burrito. Place seam-side down on baking sheet. Brush lightly with olive oil or spray with non stick cooking spray.
  • Bake at 400°F for about 20-25 minutes or until golden brown and crispy.
  • Make the sauce: Meanwhile, prepare sauce by melting butter in a medium saucepan over medium heat. Once melted and bubbling, whisk in flour and cook, stirring constantly for about 3 minutes. Add minced garlic and stir for 30 seconds. Gradually whisk in chicken broth. Add cumin, oregano, and a dash of salt and pepper and cook, stirring, until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese and sour cream. Tastes and add more seasonings if needed.
  • Broil: Remove burritos from oven and turn the oven to HIGH broil. Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheddar cheese. Broil for 2-3 minutes, or until cheese has melted.
  • Serve with Authentic Mexican Rice!

Nutrition Facts : Calories 391 kcal, Carbohydrate 11 g, Protein 28 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 99 mg, Sodium 855 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

GREEN CHILE CALABASITAS BURRITOS



Green Chile Calabasitas Burritos image

This is a mostly vegetarian burrito that I came up with using mild green chiles. I love the textures and flavors and it's light with the filling's main ingredients being zucchini and black beans. It is easy to put together and you can make it totally vegetarian or even vegan by substituting the cheese for your favorite veggie cheese and using meatless green chile sauce. Hope you enjoy!!

Provided by ChefLee

Categories     Lunch/Snacks

Time 23m

Yield 8 burritos, 8-10 serving(s)

Number Of Ingredients 11

2 tablespoons light olive oil
1 cup chopped white onion
2 garlic cloves, crushed and chopped
4 small zucchini, cubed (about 3 cups)
1/8 teaspoon salt
1/8 teaspoon pepper
1 (15 ounce) can green chili sauce (I used Stokes Green Chile Sauce with Pork)
1 (4 ounce) can green chilies, drained (I used Ortega "hot" original fire roasted green chiles)
1 (15 ounce) can black beans, drained and rinsed
8 -10 flour tortillas
8 ounces cheddar cheese, shredded

Steps:

  • Heat the oil on medium heat in a medium skillet and then add the garlic, onions, and zucchini. Stir well and saute for 10 minutes, stirring often, until vegetables are soft. Stir in the salt and pepper then remove zucchini to a bowl.
  • In the same skillet; pour in the green chile sauce, green chiles, and black beans. Stir well to blend then heat through (about 5-7 minutes) until it starts to bubble a little.
  • Remove from heat and serve in warmed flour tortillas with the zucchini then sprinkle with cheese and wrap up burrito-style.
  • Garnish with your favorite toppings like tomato, avocado, and cilantro.

Nutrition Facts : Calories 323.8, Fat 15.5, SaturatedFat 7.1, Cholesterol 29.8, Sodium 424.7, Carbohydrate 33.1, Fiber 6.5, Sugar 4.7, Protein 14.6

GREEN CHILI BURRITOS



Green Chili Burritos image

My husband introduced me to this recipe when we were engaged. It's become our family's favorite dish for birthday meals, informal get-togethers and everyday dinners.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 5 servings.

Number Of Ingredients 16

1 pound boneless pork, cut into 3/4-inch cubes
1 tablespoon olive oil
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 garlic cloves, minced
1 cup water
1 cup diced fresh tomato
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
5 teaspoons cornstarch
2 tablespoons cold water
1 can (16 ounces) refried beans
10 flour tortillas (6 inches), warmed

Steps:

  • In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.

Nutrition Facts : Calories 464 calories, Fat 14g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1241mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 8g fiber), Protein 29g protein.

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