Chicken Filling For Burritos And Tacos Recipes

THE BEST GRILLED CHICKEN FOR TACOS, BURRITOS, OR SALADS

Steps:

• Add the chicken, garlic, olive oil, lime, spices, and cornstarch to a large bowl or zip-seal bag.
• Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.
• Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 6-7 minutes per side (or until it has reached an internal temperature of 165 degrees F).
• Serve chicken in tacos, burritos, on salads or rice.

CHICKEN FILLING

Steps:

• In a large heated skillet, add chicken.
• Add the seasonings and most of broth, mix well.
• Add the tomato sauce.
• Taste. If the mixture is dry you can add more broth &/or tomato sauce, then seasonings until is at your perfect consistency.
• Heat thoroughly. Serve as desired.

SALSA CHICKEN BURRITO FILLING

Steps:

• Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
• With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

CHICKEN TACO FILLING

Steps:

• Mix chicken broth and taco seasoning in a bowl.
• Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken.
• Cover and cook on Low for 6 to 8 hours.
• Shred chicken to serve.

CHICKEN FILLING FOR BURRITOS AND TACOS

Steps:

• Cook onion, green pepper and garlic in oil until tender.
• Stir in chicken and remaining ingredients until heated through.

CHICKEN AND BROWN RICE BURRITOS

Steps:

• Try these Chicken and Brown Rice Burritos made with hearty brown rice, shredded Cheddar cheese, chunky salsa and any of your favorite burrito toppings. Ready in just 5 minutes, they're perfect for a last-minute dinner that tastes great. Step 1
• Heat rice according to package directions. Step 2
• Combine chicken and salsa in a medium-sized, microwave-safe bowl. Microwave on HIGH for 2 minutes. Step 3
• Stir in cheese and rice. Step 4
• Divide mixture between tortillas. Serve with cilantro and sour cream, if using. Recipe Tips Customize this recipe to your liking by swapping in your choice of shredded cheese for the Cheddar cheese. You could also use store-bought rotisserie chicken or frozen chicken fajitas in place of the cooked chicken breast. Offer your family lots of fun toppings for this dish. Try guacamole, avocado slices, sliced tomatoes, chopped lettuce or savory, fajita vegetables.

MAKE-AHEAD CHICKEN AND BEAN BURRITOS

Steps:

• In 10-inch nonstick skillet, cook chicken, water, taco seasoning mix and green chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
• Heat beans as directed on can. In small bowl, stir hot rice, butter and cilantro to combine.
• To assemble burritos, heat tortillas as directed on package. Spread 2 tablespoons of the beans in middle of each tortilla, leaving 1-inch border around edges. Sprinkle 2 tablespoons cheese over beans. Spoon 1/4 cup chicken mixture and 2 tablespoons rice evenly down center of each.
• Roll up each tortilla tightly to secure filling. (Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.) Serve immediately, or freeze as directed below.
• To freeze: Wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month.
• To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 3 minutes to 4 minutes 30 seconds, turning wrapped burrito over every minute, until heated through (at least 165°F).

ROTISSERIE CHICKEN BREAKFAST BURRITO

Steps:

• 1) Cube potatoes into 1/4-inch cubes and add them to simmering water. Simmer until tender (6-8 minutes) and then season with seasoned salt.
• 2) In a large skillet over medium heat, add a drizzle of olive oil along with shallot, shredded chicken, red pepper, and green chile. Cook for a few minutes until veggies soften.
• 3) Stir together skillet ingredients and add cooked and seasoned potatoes to the skillet as well. Season filling with salt and pepper.
• 4) Whisk egg with one tablespoon of water in a microwave-safe bowl. Microwave on high for 60 seconds. Remove and add cheese and microwave for another 10-15 seconds to melt cheese.
• 5) Transfer cheesy egg to flour tortilla. Top with fillings in the skillet. Roll up and wrap in foil or eat it immediately!

TEX MEX CHICKEN BURRITO

Steps:

• Learn how to make the perfect simple burrito in just 20 minutes using chicken and a convenient blend of our Success Garden and Grains™ White Rice, Black Beans, Corn, & Bell Peppers. Step 1
• Prepare rice according to package directions. Step 2
• Heat oil in a medium skillet over medium heat. Add onions and taco seasoning and sauté 2 minutes. Add chicken and rice and sauté 2 more minutes, until mixture is hot and well combined. Step 3
• Wrap tortillas in damp paper towels and microwave 1 minute, or until warm and pliable. Step 4
• Divide hot rice mixture in center of warm tortillas. Top each with cheese and pico de gallo. Step 5
• Roll into burrito shape. Serve with guacamole and lime wedges. Recipe Tip Substitute chicken with cooked ground beef. Use salsa instead of pico de gallo. Omit tortillas and serve in bowls with tortilla chips.

CREAMY CHICKEN AND CORN BURRITOS

Steps:

• 1. In a small skillet, swirl 1 T oil over medium heat. Add green onions, poblano, garlic, corn, chile powders, salt, smoked paprika and oregano. Saute until vegetables are soft.
• 2. Remove from heat. Add sour cream, 1 1/2 cups cheese and chicken. Stir to incorporate.
• 3. Divide chicken filling between the tortillas, scooping it toward the bottom edge. Fold in the sides of the tortilla and then roll up, away from you.
• 4. Spray a baking dish with non-stick spray oil. Roll each tortilla in the oil and end with the seam side down.
• 5. Bake at 350 degrees for 30-35 minutes. Alternately, convect bake at 325 for 25-30 minutes. Sprinkle remaining cheese across the burritos and return to oven until cheese is just melted.
• 6. Remove from oven and let set 5 minutes. Sprinkle remaining green onion on top of burritos. Plate burritos, adding sour cream, diced avocado, diced tomatoes if desired.
• 7. Devour. Pat yourself on the back for another delicious dinner!!