Buffalochickenburritos Recipes

Steps:

• Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
• Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

Steps:

• Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
• Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.

Steps:

• Cut chicken breast into large strips.
• Place in pan over medium heat with hot sauce.
• Stir chicken adding more hot sauce if necessary until chicken is cooked through.
• Add cream cheese and salad dressing.
• Stir until melted.
• Add more hot sauce until spiciness is to your taste preference.
• Wrap in tortillas.
• Enjoy!

Steps:

• Preheat oven to 250°F
• Wrap the flour tortillas in a damp kitchen towel and place in the low oven until they warm through and become pliable.
• Place a large skillet over medium-high heat; add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Cook until brown, about 5-6 minutes, using the back of a wooden spoon to break the meat up into small pieces.
• Add the carrot, onion, celery, garlic and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.
• Add the chicken stock, scraping up any brown bits on the bottom of the pot. Add the hot sauce, black beans and the cilantro. Stir to combine and cook until the beans are heated through, a minute or two.
• Remove the warm tortillas from the oven, place a few heaping spoonfuls of the buffalo chicken/black bean mixture on the bottom of a tortilla, but don't overfill it.
• Top with some cheese, avocado and tomato. Roll the short end of the tortilla over the filling, fold in the other two sides and then continue to roll it up until you have a tight burrito package. Once you have finish rolling all the burritos, turn the oven up to broil. Place burritos in a shallow backing dish and sprinkle with remaining cheese, place under the broiler for 2-3 minutes to melt the cheese.

Steps:

• Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and 1/2 teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels.
• Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel-lined plate to drain.
• As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips.

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°.