Chicken Pepper Burritos Recipes
FIESTA CHICKEN BURRITOS
Saucy, spicy chicken burritos are easy to assemble and quick to bake.
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 38m
Yield 4
Number Of Ingredients 12
Steps:
- Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
- Preheat oven to 350 degrees F (180 degrees C).
- Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
- Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.
Nutrition Facts : Calories 711.4 calories, Carbohydrate 49.6 g, Cholesterol 147.4 mg, Fat 37.1 g, Fiber 4 g, Protein 45.5 g, SaturatedFat 18.4 g, Sodium 1319.9 mg, Sugar 4.2 g
CHICKEN & PEPPER BURRITOS
I don't remember where this one came from. I do know I've changed it over the years. They freeze well when wrapped in freezer paper. After they thaw I like to fry them, making Chimichangas.
Provided by Pierre Dance
Categories Chicken
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large frying pan over medium-high heat.
- Add the Oil.
- Stir fry the chicken in partial batches'til done.
- Set aside on paper towel.
- Add Onion, Bell Pepper, Chiles, Chile Powder, and Cummin.
- Stir fry 'til tender, 8-10 minutes.
- Remove from heat.
- Stir Chicken into mixture.
- Heat Tortillas, 3-4 at a time, in microwave for 15 seconds.
- Place a few spoons of mix on a tortilla, top with crumbled cheese.
- Fold the lower flap of the tortilla up, each side in and roll to form a burrito.
- Wrap in freezer paper, LABEL THE PAPER!
- Repeat 'til all mixture is used.
CHICKEN BURRITO
Quick and easy dinner that everyone will ask for again and again!
Provided by Holly Nilsson
Categories Main Course
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F and spray a 9x13" casserole with non-stick spray, set aside.
- Remove skin from chicken and pick the meat off in bite-size pieces. Place into a bowl.
- Set a 12" skillet over medium heat, add burrito filling ingredients. Stir to combine.
- Cook the burrito filling mixture until it's warm, about 5 minutes.
- Add in the chicken and stir to combine. If there is a lot of moisture in the skillet keep cooking over medium just until the water cooks off.
- Add an equal amount of chicken to the center of each burrito and top them equally with 1 ½ cups of the shredded cheese (reserve ½ cup).
- Roll them up burrito style and set them seam side down in the prepared casserole dish. Spoon the salsa over the burritos and top with remaining shredded cheese.
- Add the dish to the oven and bake for about 15 minutes or until the cheese is melted and the burritos are warm throughout.
Nutrition Facts : Calories 577 kcal, Carbohydrate 27 g, Protein 57 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 187 mg, Sodium 1625 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
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.
SWEET PEPPER BURRITOS
Diners meet up with plenty of flavor when they dig into Marian Platt's meatless mainstay that's bursting with cheese, rice, onion and peppers. "These burritos are a fun change of pace from traditional sandwiches," she notes from Sequim, Washington.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, saute onion in oil for 2 minutes. Add peppers; saute for 5 minutes or until crisp-tender. Sprinkle with cumin; saute 1 minute longer. Stir in the rice, cheeses, salt and pepper., Spoon about 2/3 cup of filling off center on each tortilla; fold sides and ends over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 425° for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.
Nutrition Facts : Calories 429 calories, Fat 13g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 671mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 9g fiber), Protein 18g protein. Diabetic Exchanges
GREATEST EVER LOCO CHICKEN BURRITOS!
These burrito's are unlike any other!! I was feeling really creative one day, and I got all of these ingredients in my head and decided to try it out. Oh my goodness! I have created a monster!! You can add a lot more things if you wish (Corn, Peas, Cilantro, beans, etc). This is just the basic recipe. Hope you like them as much as we did!
Provided by Juju Bee
Categories Chicken Breast
Time 50m
Yield 6 Burritos, 6 serving(s)
Number Of Ingredients 12
Steps:
- Disolve Boullion Cube in 2 Cups Boiling Water.
- Add rice, bring to a boil, cover, and turn heat to low; cook 20 minutes.
- Meanwhile, heat the olive oil in a skillet and add the onions; cook over high heat until carmelized, about 3-4 minutes- then add garlic and allow to sweat a bit.
- Cut chicken into bite size pieces and lightly season with salt and pepper if desired; add to onions and garlic in pan; Cook Chicken thoroughly.
- Add Taco Seasoning and 3/4 Cup Water; Mix Well and allow to simmer for about 2-3 minutes.
- Mix in the Crushed Tomatoes.
- Add 2 Cups of the cooked rice to the chicken mixture and mix until all the rice is coated, adding some water if you feel the mixture is too thick.
- Stir in the Sour Cream until well blended.
- Serve on Flour or Corn Tortillas!
- PS-If you are serving on Corn Tortillas, be sure to use 2 tortillas for each serving because they tend to fall apart!
Nutrition Facts : Calories 335.1, Fat 15.5, SaturatedFat 4, Cholesterol 50, Sodium 224.4, Carbohydrate 29.8, Fiber 1, Sugar 1.7, Protein 18
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