CHICKEN BURRITO SKILLET
Chicken, black beans, zesty tomatoes and taco seasoning cooked together with brown rice for an easy burrito skillet topped with cheese.
Provided by RO*TEL
Categories Trusted Brands: Recipes and Tips RO*TEL®
Time 30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 29.7 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 4.8 g, Sodium 784.4 mg, Sugar 2.2 g
CHICKEN BURRITOS
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
Time 55m
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. 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°.
Nutrition Facts : Calories 760 calories, Fat 44g fat (23g saturated fat), Cholesterol 177mg cholesterol, Sodium 1608mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.
CRUNCHY CHICKEN BURRITOS
An easy, flavorful burrito the whole family will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- In 10-inch skillet; heat oil over medium heat until hot. Stir in uncooked rice (from Hamburger Helper box); continue cooking 2 to 3 minutes or until rice starts to brown. Stir in water, 1 cup milk and the sauce mix (from Hamburger Helper box) until blended. Heat to boiling.
- Reduce heat. Cover and simmer about 20 minutes, stirring frequently, until rice is tender. Stir in chicken, lime juice and cilantro; cover and remove from heat. Let rest 5 minutes.
- Meanwhile, in small bowl, stir together sour cream, milk and topping mix (from Hamburger Helper box); set aside. Slightly crush corn chips (from Hamburger Helper box); set aside.
- Heat tortillas as directed on package. Spoon about 1/3 cup chicken mixture down center of each warm tortilla; spoon cheese topping and salsa over filling. Top with crushed corn chips. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
Nutrition Facts : ServingSize 1 Burrito
CHICKEN BURRITOS
Steps:
- Spread the tortillas on a counter. Spread each with a strip of warm refried beans down the center. Top with the chicken (warmed), Crema, avocado and tomatoes. Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over each burrito. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.
- In the bowl of a heavy-duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes.
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
SLOW-COOKER CURRY CHICKEN AND RICE BURRITO FILLING
This makes such a great chicken burrito filling but is also good eaten on its own! The recipe originally came from the taste of home website but I have changed it so much that it is unrecognizable in comparison to the original! This is pretty spicy so if you want it to be milder reduce the amount of cayenne pepper. If I am serving this plain instead of in burritos I will cube the chicken instead of shredding it.
Provided by anonymous
Categories Curries
Time 7h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put the frozen chicken breasts in a large slow cooker.
- Mix together the soup, milk and spices and pour over the chicken.
- Cook on low for 6 hours or until chicken is tender.
- Shred chicken and add it back to the sauce in the slow cooker. Add the black beans with their liquid and stir to combine.
- Cook on low for another hour to heat the beans.
- In the meantime, bring the water to a boil in a medium saucepot. Add the rice and turn off the heat but leave the pot on the burner. Put a tight fitting lid on the pan and let it sit for 10 minutes or until the rice has absorbed all the liquid.
- Add the cooked rice and the lime juice to the slow cooker and mix well.
- Cook on high for 30 minutes to allow the rice to absorb all the excess liquid in the slow cooker.
- Serve in warmed tortillas as a burrito filling or eat plain!
Nutrition Facts : Calories 174.9, Fat 2, SaturatedFat 0.8, Cholesterol 21.5, Sodium 137.2, Carbohydrate 27.4, Fiber 2.9, Sugar 0.5, Protein 11
CRISPY CHICKEN BURRITOS
Make and share this Crispy Chicken Burritos recipe from Food.com.
Provided by craye1
Categories Meat
Time 25m
Yield 10-15 burritos, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 6 ingredients well & set aside. Mix flour & water until it is pasty but not dry. Put about 1/3 cup chichen mix into each tortilla roll tightly, Put paste on the bottom flap of tortilla and place flap side down for about 10 min so it will stay sealed. I like to cut them in half & fry at 350 until golden brown.
- These are good with salsa or sweet & sour sauce.
Nutrition Facts : Calories 1325.4, Fat 68.2, SaturatedFat 32.3, Cholesterol 295, Sodium 1667.7, Carbohydrate 93.9, Fiber 5.6, Sugar 4, Protein 80.1
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