Wet Chicken Or Turkey Burritos Recipes

Steps:

• Remove skin from chicken or turkey if it's there. Shred into bite-sized pieces.
• If you are using canned refried beans, mix them with the taco sauce. You can use salsa too. The point is to loosen up the beans a little.
• Lay out tortillas. In each one, put some beans and chicken. Roll up in normal burrito fashion. As each tortilla is rolled up, put in a pan.
• When finished filling and rolling tortillas, pour enchilada sauce over them.
• Cover top with cheese.
• Bake at 350 for 30 minutes. Top with sour cream.

Steps:

• Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
• Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
• Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

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.

Steps:

• Combine turkey, tequila, lime juice, onion, garlic and 1 tbsp oil in a medium bowl.
• Add salt, garlic and onion powder, black and red pepper, cumin, and chili powder to turkey mixture and stir until everything is well coated.
• Cover and let sit in the refrigerator for no more than 1 hour.
• Heat 1 tbsp canola oil in skillet over medium heat.
• Wrap tortillas in foil and let heat in 300 degree oven for about 10 minutes.
• Add turkey mixture to skillet and cook until onions are soft and mixture is thoroughly heated through(about 10 minutes).
• Remove tortillas from the oven and sprinkle pepper-jack cheese down the middle of each tortilla.
• Add hot turkey filling on top of cheese, wrap, and serve!

Steps:

• Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
• In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
• Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Steps:

• Heat a large nonstick skillet coated with cooking spray over medium heat.
• Add onion and garlic and cook for 3 minutes or until tender, stirring frequently.
• Add ground turkey breast and cook mixture for about 10 minutes, or until the turkey is browned, stirring to crumble.
• Stir in the water and the next 5 ingredients (water through chiles).
• Cover and cook for 5 minutes over medium heat.
• Warm flour tortillas by placing on a heated nonstick skillet for 10-15 seconds per side.
• Spoon 2 1/2 tablespoons cheese down the center of each tortilla.
• Top with 1/2 cup turkey mixture, roll up.
• I use a quite a bit more salsa when preparing, and also added salt and pepper.
• I also serve these with salsa and sour cream.

Steps:

• Preheat oven to 350.
• Take the cooked chicken and tear up/shred and put in a pot.
• Add the can of rotel, package of taco seasoning (along with any water needed per the directions on the seasoning packet) to the chicken and heat through on the stove.
• Spray non-stick spray (such as Pam) on a casserole dish. Then, layer the following in the casserole dish -- tortillas (so it covers the entire bottom of the pan), then red sauce (just a thin layer so the torillas don't dry out while cooking), then chicken (doesn't have to be a thick layer because there will be multiple layers), then cheese.
• Repeat all layers until you are out of chicken but be sure to end with tortillas with red sauce on top.
• Bake covered for 30 minutes.