Fiesta Ranch Chicken Burritos Recipes

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FIESTA CHICKEN BURRITOS



Fiesta Chicken Burritos image

Looking for some heat with supper but still want a cool kitchen? Try these slow cooked burritos with a spicy touch the whole family will love! This is a simple recipe to double if you're catering to a crowd. And for those who prefer a spicier dish, add a teaspoon of cayenne pepper. -Margaret Latta, Paducah, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 4h45m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breasts
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and finely chopped
3 tablespoons ground cumin
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
Dash cayenne pepper
Dash crushed red pepper flakes
1 package (8 ounces) reduced-fat cream cheese, cubed
8 flour tortillas (8 inches), warmed
Optional toppings: sour cream, shredded cheddar cheese, shredded lettuce and chopped tomatoes

Steps:

  • Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook for 15 minutes or until heated through. , Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. Freeze option: Omit toppings. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, add toppings.

Nutrition Facts : Calories 405 calories, Fat 12g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 1099mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein.

FIESTA CHICKEN BURRITOS CROCKPOT



Fiesta Chicken Burritos Crockpot image

The basis for this recipe was from Taste of Home. I changed it to reflect our likings. It has a bit of kick without being over the top. Does have a strong cumin flavor, but that is the way we like it. I like to use seasoned salt and pepper to sprinkle over the raw chicken before putting it in the crockpot.

Provided by Gadgetsmidnight

Categories     Chicken Breast

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 lbs boneless skinless chicken breasts
1 cup whole kernel corn, frozen
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 (4 ounce) can diced green chilies
3 tablespoons ground cumin
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 dash cayenne pepper
1 (8 ounce) package reduced-fat cream cheese
8 flour tortillas, warmed (8 inches)
nonstick cooking spray
sour cream
shredded cheddar cheese
shredded lettuce
chopped tomato

Steps:

  • Use nonstick spray to spray the interior of 5-6 qt crockpot. (I actually use the crockpot liners for easy cleanup.).
  • If doing, season salt and pepper each side of the chicken.
  • Lay raw chicken in bottom of crock.
  • In medium size bowl, stir together the corn, beans, tomatoes, green chilis and spices. Pour over chicken.
  • Cook on low 4 to 5 hours until chicken is tender and no longer pink.
  • Pull out chicken and shred using 2 forks. (Careful meat is very hot).
  • Return chicken to crock pot and stir to combine.
  • Place 8 oz of cream cheese on top of mixture and let melt about 15 minutes. Then stir to completely combine.
  • Let the whole mixture set for another 15 minutes before serving to let the flavors meld.
  • Warm tortilla. Add about 1/2 cup of chicken mixture and roll/fold up burrito.
  • Top with your favorite toppings.

FIESTA CHICKEN BURRITOS



Fiesta Chicken Burritos image

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

1 pound skinless boneless chicken breasts
2 teaspoons Gay Lea Butter
1 pinch Pinch salt
1 pinch Pinch pepper
2 cups shredded Ivanhoe Old Cheddar
⅔ cup Gay Lea Sour Cream
1 cup diced green pepper
⅓ cup salsa
½ cup sliced black olives
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
4 large flour tortillas

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

INSTANT POT® FIESTA CHICKEN BURRITO BOWL



Instant Pot® Fiesta Chicken Burrito Bowl image

Take all the yummy fillings from a chicken burrito and morph them into a chicken burrito bowl. Pressure cooking will allow dinner to be done that much quicker! This uses an elevated trivet, and a pot-in-pot method to allow multiple ingredients to cook at once. I also used small silicone bowls to heat the corn and black beans

Provided by thedailygourmet

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 11

1 cup white rice
1 ¼ cups water
1 tablespoon taco seasoning
1 tablespoon tomato powder
2 (4 ounce) skinless, boneless chicken breasts, cubed
¾ teaspoon garlic salt
¼ teaspoon black pepper
1 tablespoon butter
¼ cup salsa
½ cup black beans, drained
½ cup corn

Steps:

  • Combine rice, water, taco seasoning, and tomato powder in a 7x3-inch cake pan or oven-safe bowl. Stir to ensure rice is covered.
  • Toss chicken breast pieces with garlic salt and black pepper in a bowl.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add salsa and chicken; stir to combine. Pour black beans and corn into separate small silicone bowls. Place bowls on opposite sides of the Instant Pot®, nestling the chicken between them. Place elevated trivet into the Instant Pot®. Set the container of rice on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 11 minutes. Unlock and remove the lid. Remove rice from trivet. Remove trivet. Blend corn and black beans with the chicken.
  • Add equal amounts of rice to 4 serving bowls. Top with chicken mixture.

Nutrition Facts : Calories 319 calories, Carbohydrate 49.7 g, Cholesterol 39.9 mg, Fat 4.9 g, Fiber 3.8 g, Protein 18.1 g, SaturatedFat 2.4 g, Sodium 774.5 mg, Sugar 1.6 g

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