Green Chile Rabbit Burritos Recipes

GREEN CHILE BURRITOS

Steps:

• On a flat working surface, lay out a tortilla. Spread 1/4 cup beans in a line down the center. Sprinkle on a small handful of cheese. Sprinkle a spoonful of chiles over the cheese as well as a teaspoon of onions. Add hot sauce to taste.
• Roll up the tortilla over the filling, tucking in the sides as you go.
• Continue until all the burritos are filled and rolled.
• The filled burritos can be placed in a ziptop freezer bag and frozen. Or you can heat them and serve them right away. We like to heat them on the griddle, turning to crisp all sides.

SLOW-COOKED GREEN CHILI BEEF BURRITOS

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender. , Remove beef. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper. , Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up.

GREEN CHILI BEEF BURRITOS

Steps:

• Trim fat from roasts; cut meat into large chunks. Place in a 5-qt slow cooker.
• Top with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend if desired. Pour broth over all. Cover and cook on low for 8-9 hours.
• Remove beef; cool slightly. Shred with two forks. Cool cooking liquid slightly; skim fat.
• In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese if desired. Fold in ends and sides.

COLORADO GREEN CHILI (CHILE VERDE)

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

SMOTHERED GREEN CHILE CHICKEN BURRITOS

Steps:

• Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
• Make the filling: Mix chicken, salsa, cumin, oregano, cheese and onions. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla.
• Fold the sides of the tortilla in and roll up tightly like a burrito. Place seam-side down on baking sheet. Brush lightly with olive oil or spray with non stick cooking spray.
• Bake at 400°F for about 20-25 minutes or until golden brown and crispy.
• Make the sauce: Meanwhile, prepare sauce by melting butter in a medium saucepan over medium heat. Once melted and bubbling, whisk in flour and cook, stirring constantly for about 3 minutes. Add minced garlic and stir for 30 seconds. Gradually whisk in chicken broth. Add cumin, oregano, and a dash of salt and pepper and cook, stirring, until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese and sour cream. Tastes and add more seasonings if needed.
• Broil: Remove burritos from oven and turn the oven to HIGH broil. Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheddar cheese. Broil for 2-3 minutes, or until cheese has melted.
• Serve with Authentic Mexican Rice!

GREEN CHILE BEEF BURRITOS

Steps:

• Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.

GREEN CHILE PORK BURRITOS WITH GREEN, GREEN, GREEN...

Steps:

• For the green chile pork: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, garlic and chiles with a few tablespoons of oil and season with salt and pepper. Roast until slightly charred and soft, about 40 minutes. Transfer the mixture to a food processor, add the lime juice and cilantro and process until smooth. Season with salt and pepper.
• Reduce the heat of the oven to 350 degrees F. Heat a few tablespoons of oil in a large Dutch oven over high heat until the oil begins to shimmer. Season the pork with salt and pepper and cook the meat in batches until golden brown on all sides, transferring to a plate as done. Remove any excess oil, then return the pork to the Dutch oven, add the tomatillo sauce and pork to the Dutch oven and toss to coat.
• Add enough chicken stock to cover the pork, and cook until fork tender, about 1 1/2 hours.
• Allow the pork to cool slightly, then shred with two forks. Heat some of the cooking liquid in a large saute pan, add the shredded pork and cook for a few minutes. Taste, and add honey if desired.
• For the green rice: Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft. Stir in the rice. Add 2 cups of water, season with salt and pepper and bring to a boil. Reduce heat to low, cover and cook until tender, about 18 minutes. Remove from the heat, stir in the cilantro and spinach, cover and let sit for 5 minutes.
• For the guacamole: Combine the avocados, onion, lime juice, jalapeno and cilantro in a bowl. Use a fork to mash to a chunky mix. Season with salt and pepper.
• For the white beans with onion vinaigrette: Combine the beans, onion and garlic in a large saucepan, cover with water and cook until just tender, about 1 hour. Drain and discard the onion and garlic.
• Combine the green onions, vinegar, a splash of water and salt and pepper to taste in a blender and blend until smooth. With the motor running, slowly add the oil to create an emulsified vinaigrette.
• Combine the beans and green onion vinaigrette in bowl.
• To assemble: Spoon some green rice on each tortilla, add some white beans with green onion vinaigrette, some green chile pork and top with guacamole. Garnish with Cotija cheese, queso fresco, hot sauce and cilantro. Fold the edges of each tortilla into the center and roll them up tightly.

GREEN CHILE PORK BURRITOS

Steps:

• On a shallow plate, combine flour, salt, and pepper. Dredge each piece of the pork with the flour mixture and coat well. Discard any excess flour mixture.
• Heat 4 Tbsp canola oil over medium-high in a large Dutch oven or braising pan. Add the pork and brown well on all sides. Remove pork and set aside.
• Drain all but about 1 Tbsp of the oil from the pot and reduce heat to medium. Add onions to the pot, and cook until onion is translucent, adding a bit more oil if necessary. Add garlic, cumin, oregano, and cinnamon and cook 1 minute longer. Add about 1/4c of the broth and stir to scrape up any browned bits that have stuck to the bottom of the pot.
• Return browned pork to pot. Add tomatillos and the remaining 2 3/4c chicken broth. Cover the pot and bring the mixture up to a boil. Reduce heat to medium-low and simmer 2 hours.
• After 2 hours, add anaheim chiles, poblano chiles, bell pepper, and one jalapeno to the pot and continue simmering for 1 hour more. Taste sauce and add additional salt and pepper as desired.
• Remove pork from the sauce and shred, discarding any fatty bits. Working in batches, puree the sauce and transfer to a large bowl, adding cilantro, lime juice and the remaining 1-2 jalapenos to one of the batches (depending on how spicy you'd like it). After all the batches have been pureed, stir well to combine. (I ended up with almost 3 quarts of salsa)
• Toss some (3/4-1 1/2c) of the salsa with the shredded pork.
• To make burritos, fill tortillas with pork, beans, rice, and cheese as desired, then top burritos with salsa.

GREEN CHILE CHICKEN SMOTHERED BURRITOS

Steps:

• Heat vegetable oil in a medium saucepan over LOW heat. Whisk in the flour and cook, whisking constantly, for a minute or two until mixture is just beginning to get lightly golden brown. Whisk in the chicken broth, enchilada sauce, cumin, salt, and pepper. Increase heat to MEDIUM-HIGH and bring mixture to a boil. Reduce heat enough to keep mixture at a low simmer and whisk lightly until thickened. Remove from heat and set aside.
• Combine chicken, sour cream, drained diced green chiles, and 1 cup shredded Monterey Jack cheese in a large mixing bowl. Season with salt and pepper.
• Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
• Place the stack of 6 tortillas between two paper towels and heat in the microwave for 20 to 30 seconds to soften slightly.
• To assemble burritos, divide the filling between tortillas, fold edges inward over the top of filling and roll up. Place seam side down in the prepared baking dish. Spoon the sauce over the top and cover the dish with foil.
• Bake in preheated oven for 20 minutes. Remove foil and sprinkle burritos with shredded cheese. Return to oven and bake for an additional 10 minutes, or until cheese is melted and the sauce is bubbly around the edges.
• Sprinkle with sliced green onions and serve with additional toppings of your choice.

SMOTHERED CHICKEN BURRITOS WITH GREEN CHILE SAUCE

Steps:

• In a medium saucepan, sauté onion and garlic in oil for 5-6 minutes.
• Stir in flour and cook til nicely browned, about 2 minutes.
• Whisk in chicken broth.
• Add hatch chiles, seasonings and diced jalapeno pepper.
• Bring to a boil then reduce heat and simmer for 30 minutes.
• Leave chunky or place in blender for a smoother sauce.
• Preheat oven to 350 degrees. Prepare a 8x11-inch baking dish by spraying with nonstick spray.
• Heat 2 tablespoons of vegetable oil in medium saucepan. Add onion and minced garlic and sauté for 5-7 minutes.
• Add chopped rotisserie chicken and green enchilada sauce and simmer on low until chicken has absorbed some of the sauce.
• Warm tortillas by placing between 2 damp paper towels and heating for 1 minute on high in microwave.
• Lay out one tortilla. Spread with refried beans, spoon on some of chicken mixture and sprinkle on shredded cheese.
• Fold top and bottom slightly over filling, turn and roll into a long cylinder shape. In other words, a nice little burrito bundle. Place in prepared pan. Repeat with remaining tortillas.
• Pour Hatch Chile (Green Chile) Sauce over burritos then top with remaining cheese.
• Bake for 20 minutes or until cheese is melted. To brown top, place under broiler for several minutes.
• Garnish with cilantro and serve with sides of sour cream and pico de gallo or salsa.

GREEN CHILI CHICKEN BURRITOS

Steps:

• Preheat oven to 350 degrees. Coat a 9 x 13 casserole dish and set aside.
• In a bowl, combine the diced chicken, cream cheese, green chilis, 1 cup of shredded cheese, and salt. Mix well to combine. Scoop 1/6th of the mixture into the center of a tortilla and flatten slightly. Fold in sides of the tortilla and roll into a burrito. Place in the baking dish seam side down. Repeat with remaining filling and tortillas.
• In a medium saucepan, heat the butter over medium heat until melted. Whisk in the flour and cook until lighly browned. Add in the chicken broth and can of green chili enchilada sauce. Bring to a simmer and cook for two minutes. Pour green chili sauce over the burritos and sprinkle on the remaining cup of cheese.
• Cover baking dish with foil and bake for 30 mintues. Remove foil and bake for 15 mintues. Let sit for five minutes before serving.

NEW MEXICO GREEN CHILE BREAKFAST BURRITOS

Steps:

• Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
• Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
• Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
• Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
• Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
• Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
• Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

GREEN CHILE CHICKEN BURRITO

Steps:

• For the green chile chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside.
• To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm.
• For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes.
• In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm.
• Make the burritos: Preheat the oven to 400 degrees F.
• Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos.
• In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes.
• Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve.

GREEN CHILE RABBIT BURRITOS

Steps:

• I realize this is an oddly written recipe, however, it's an old one and it's how it came written to me. Enjoy!