CHICKEN BURRITOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
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.
Nutrition Facts : Calories 760 calories, FatContent 44g fat (23g saturated fat), CholesterolContent 177mg cholesterol, SodiumContent 1608mg sodium, CarbohydrateContent 40g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 51g protein.
CHICKEN ENCHILADAS SUIZAS RECIPE | ALLRECIPES
I got this recipe years ago from a friend that got it from a friend. I have only given it out one time. I love cooking it for my friends and family. It does take time to make. but tastes great. They even taste better the next day. I usually double the whipping cream and chicken broth.
Provided by Molly
Categories Chicken Enchiladas
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish.
- Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.
- Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.
- Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.
Nutrition Facts : Calories 992.3 calories, CarbohydrateContent 62.8 g, CholesterolContent 218.2 mg, FatContent 54.7 g, FiberContent 5 g, ProteinContent 60.3 g, SaturatedFatContent 31.1 g, SodiumContent 1466.9 mg, SugarContent 5 g
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