GREEN CHILE CHICKEN SMOTHERED BURRITOS
These Green Chile Chicken Smothered Burritos are a seriously delicious way to satisfy your craving for Mexican food. Simple ingredients, easy prep, incredible result!
Provided by Valerie Brunmeier
Categories Main Dish
Time 45m
Number Of Ingredients 17
Steps:
- Heat vegetable oil in a medium saucepan over LOW heat. Whisk in the flour and cook, whisking constantly, for a minute or two until mixture is just beginning to get lightly golden brown. Whisk in the chicken broth, enchilada sauce, cumin, salt, and pepper. Increase heat to MEDIUM-HIGH and bring mixture to a boil. Reduce heat enough to keep mixture at a low simmer and whisk lightly until thickened. Remove from heat and set aside.
- Combine chicken, sour cream, drained diced green chiles, and 1 cup shredded Monterey Jack cheese in a large mixing bowl. Season with salt and pepper.
- Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
- Place the stack of 6 tortillas between two paper towels and heat in the microwave for 20 to 30 seconds to soften slightly.
- To assemble burritos, divide the filling between tortillas, fold edges inward over the top of filling and roll up. Place seam side down in the prepared baking dish. Spoon the sauce over the top and cover the dish with foil.
- Bake in preheated oven for 20 minutes. Remove foil and sprinkle burritos with shredded cheese. Return to oven and bake for an additional 10 minutes, or until cheese is melted and the sauce is bubbly around the edges.
- Sprinkle with sliced green onions and serve with additional toppings of your choice.
Nutrition Facts : Calories 647 kcal, Carbohydrate 35 g, Protein 37 g, Fat 39 g, SaturatedFat 20 g, Cholesterol 113 mg, Sodium 1086 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
GREEN CHILI CHICKEN BURRITOS
The BEST Green Chili Chicken Burritos! Diced chicken, cream cheese, and green chilis wrapped in a burrito and smothered in tasty green chili enchilada sauce. The perfect Mexican weeknight dinner!
Provided by Angela Allison
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Coat a 9 x 13 casserole dish and set aside.
- In a bowl, combine the diced chicken, cream cheese, green chilis, 1 cup of shredded cheese, and salt. Mix well to combine. Scoop 1/6th of the mixture into the center of a tortilla and flatten slightly. Fold in sides of the tortilla and roll into a burrito. Place in the baking dish seam side down. Repeat with remaining filling and tortillas.
- In a medium saucepan, heat the butter over medium heat until melted. Whisk in the flour and cook until lighly browned. Add in the chicken broth and can of green chili enchilada sauce. Bring to a simmer and cook for two minutes. Pour green chili sauce over the burritos and sprinkle on the remaining cup of cheese.
- Cover baking dish with foil and bake for 30 mintues. Remove foil and bake for 15 mintues. Let sit for five minutes before serving.
Nutrition Facts : Calories 519 kcal, Carbohydrate 20 g, Protein 41 g, Fat 31 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 165 mg, Sodium 1336 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 11 g, ServingSize 1 serving
GREEN CHICKEN CHILI
Provided by Katie Lee Biegel
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
- Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
- Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
- Preheat the oven to 400 degrees F.
- Place a 6-count skull mold on a baking sheet.
- Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
- Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.
GREEN CHILI BURRITOS
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
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.
GREEN CHILE CHICKEN BURRITO
Provided by Guy Fieri
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the green chile chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside.
- To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm.
- For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes.
- In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm.
- Make the burritos: Preheat the oven to 400 degrees F.
- Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos.
- In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes.
- Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve.
GREEN CHILE CHICKEN CASSEROLE
I love the flavor of green enchiladas, but sometimes I don't love rolling all the tortillas, lol! Here is a casserole that gives that great, tangy flavor, but in much less time. Garnish with sour cream, if you like. Mexican rice and borracho beans are great sides for this Tex-Mex family meal.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
- Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
- Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
- Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
- Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.
Nutrition Facts : Calories 420.4 calories, Carbohydrate 27.4 g, Cholesterol 106.8 mg, Fat 20 g, Fiber 7.7 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 1063.8 mg, Sugar 3.8 g
GREEN CHILE BEEF BURRITOS
Recipes that are leaner in fat and calories-like this one for beef burritos-helped me lose 30 pounds! The meat is so tender and delicious. -Shirley Davidson, Thornton, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.
Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 376mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
NEW MEXICO GREEN CHILE BREAKFAST BURRITOS
Hatch green chile from New Mexico may be the most addictive substance on Earth. At the famed Chicago Dog in Santa Fe, New Mexico, they will line up in a blizzard to get their variation of this recipe. Dozens of local Santa Fe eateries, stands, gas stations and taco trucks make their own variation. This may be on the Heart Association hit list, but you will die with a smile on your face.
Provided by The Jazz Chef
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
- Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
- Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
- Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
- Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
- Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
- Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.
Nutrition Facts : Calories 872.9 calories, Carbohydrate 66.4 g, Cholesterol 491.6 mg, Fat 49.7 g, Fiber 5.8 g, Protein 40.2 g, SaturatedFat 17.4 g, Sodium 1291.1 mg, Sugar 5.1 g
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