RECIPE FOR CHICKEN BURRITOS RECIPES

Name: Chicken Burritos
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 casseroles (6 servings each).
Cuisine: North America, Mexican
Ingredients: 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

CHICKEN BURRITOS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chicken Burritos Recipe: How to Make It - Taste of Home 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

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 2 casseroles (6 servings each).

Number Of Ingredients 17

Ingredients

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.

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 BURRITOS RECIPE - BBC FOOD

Chicken burritos recipe - BBC Food image

These authentic chicken burritos are the real deal. Topped with pico de gallo, chipotle crema, guacamole, soured cream and cheese, guests won't be dissapointed.

Provided by Rick Stein

Prep Time 2 hours

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 27

Ingredients

2 limes, juice only
2 garlic cloves, crushed
4 tbsp olive oil
1 heaped tsp dried oregano
1 tsp chilli flakes
1 tsp brown sugar
4 chicken thighs, boneless, skin removed
flaked sea salt and freshly ground black pepper
2 chipotles en adobo, finely chopped
2 tbsp soured cream
2 tbsp mayonnaise
1 lime, juice only
2 large ripe tomatoes, deseeded and finely chopped
½ onion, finely chopped
handful fresh coriander, roughly chopped
1 green serrano or jalapeno chilli, finely chopped
1 lime, juice only
1 green jalapeno or serrano chilli, deseeded and finely chopped
½ small onion, finely chopped
1 large ripe avocado, stone and skin removed
1 lime, juice only
small handful fresh coriander, roughly chopped
150g/5½oz long-grain white rice
4 large flour tortillas
4 tbsp freshly grated mozzarella
4 tbsp soured cream
½ Little Gem lettuce, shredded

Steps:

To make the chicken, mix the lime juice, garlic, oil, oregano, chilli, sugar and salt and pepper together in a large bowl. Add the chicken, cover and place in the fridge for at least 2 hours.
Meanwhile, to make the chipotle crema, mix the chipotles en adobo, soured cream and mayonnaise with a squeeze of lemon juice and a pinch of salt and set aside.
To make the pico de gallo, mix all the ingredients together with ½ teaspoon of salt in a bowl and set aside.
To make the guacamole, pound the chilli in a pestle and mortar with the onion and ¼ teaspoon of salt, into a lumpy paste. Add the avocado and break up the flesh roughly with a fork. The result should be lumpy not smooth. Stir in the lime juice, to taste, and the chopped coriander.
Place a frying pan over a high heat and cook the chicken thighs, without the marinade, until browned and sealed. Add the marinade to the pan, cover with a lid and cook for 10–15 minutes, or until the chicken is cooked through as the juices run clear. Slice the chicken into strips.
Meanwhile, cook the rice according to packet instructions.
Divide the tortillas between four plates and top with the rice, chicken, sauces, mozzarella and lettuce. Fold up the bottom of each tortilla, then fold the sides in and roll to contain the filling. Cut in half to serve.

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These authentic chicken burritos are the real deal. Topped with pico de gallo, chipotle crema, guacamole, soured cream and cheese, guests won't be dissapointed.
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