Recipe Cheesy Chicken Sour Cream Burritos

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RECIPE: CHEESY CHICKEN SOUR CREAM BURRITOS



Recipe: Cheesy Chicken Sour Cream Burritos image

Time 6h15m

Yield 16 servings

Number Of Ingredients 6

8 boneless skinless chicken breasts
1 can (18 oz) creamy cheese cooking sauce (like Progresso™ Recipe Starters™)
2 cans (4.5 oz each) green chiles, drained
4 cups shredded Mexican cheese or Cheddar cheese (16 oz)
1 container (8 oz) sour cream
16 flour tortillas for burritos (8 inch)

Steps:

  • Spray 4-quart slow cooker with cooking spray. Place chicken in slow cooker; sprinkle with 2 1/2 teaspoons salt and 1/4 teaspoon pepper. Pour cooking sauce and chiles over chicken; stir.
  • Cover; cook on Low heat setting 6 hours or until chicken is tender. Remove chicken from slow cooker; set aside and keep warm.
  • Stir 3 cups of the cheese into sauce in slow cooker until melted; using whisk, stir in sour cream. Replace cover.
  • Use 2 forks to pull chicken into shreds. Place chicken in large bowl. Pour 2 1/2 to 3 cups of the sauce over chicken; toss gently to coat.
  • Place about 1/2 cup of the chicken mixture on center of each tortilla. Top each with 1 tablespoon of the remaining cheese. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping, Fold remaining end down.(or you can simply roll them). Top each burrito with 1 to 2 tablespoons of the remaining sauce, if desired. Top with lettuce, sour cream and salsa.

RECIPE: CHEESY CHICKEN SOUR CREAM BURRITOS



Recipe: Cheesy Chicken Sour Cream Burritos image

Time 6h15m

Yield 16 servings

Number Of Ingredients 6

8 boneless skinless chicken breasts
1 can (18 oz) creamy cheese cooking sauce (like Progresso™ Recipe Starters™)
2 cans (4.5 oz each) green chiles, drained
4 cups shredded Mexican cheese or Cheddar cheese (16 oz)
1 container (8 oz) sour cream
16 flour tortillas for burritos (8 inch)

Steps:

  • Spray 4-quart slow cooker with cooking spray. Place chicken in slow cooker; sprinkle with 2 1/2 teaspoons salt and 1/4 teaspoon pepper. Pour cooking sauce and chiles over chicken; stir.
  • Cover; cook on Low heat setting 6 hours or until chicken is tender. Remove chicken from slow cooker; set aside and keep warm.
  • Stir 3 cups of the cheese into sauce in slow cooker until melted; using whisk, stir in sour cream. Replace cover.
  • Use 2 forks to pull chicken into shreds. Place chicken in large bowl. Pour 2 1/2 to 3 cups of the sauce over chicken; toss gently to coat.
  • Place about 1/2 cup of the chicken mixture on center of each tortilla. Top each with 1 tablespoon of the remaining cheese. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping, Fold remaining end down.(or you can simply roll them). Top each burrito with 1 to 2 tablespoons of the remaining sauce, if desired. Top with lettuce, sour cream and salsa.

CHEESY CHICKEN BURRITOS



Cheesy Chicken Burritos image

Burritos are so fun because of the many different ingredients you can combine. This recipe fills soft tortillas with chicken, salsa, cheese and veggies.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
4 flour tortillas (10 inch)
1/4 cup TACO BELL® Thick & Chunky Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 cup shredded lettuce
1 tomato, chopped

Steps:

  • Spread chicken strips onto microwaveable plate; cover with waxed paper. Microwave on HIGH 30 sec. or until warmed.
  • Sprinkle down centers of tortillas; top with remaining ingredients.
  • Fold in opposite sides of each tortilla, then roll up burrito-style.

Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1050 mg, Carbohydrate 41 g, Fiber 3 g, Sugar 3 g, Protein 23 g

CREAMY SMOTHERED CHICKEN BURRITOS



Creamy Smothered Chicken Burritos image

Even my little identical twin grandbabies love this meal served with Potsie's Recipe #117892. Easy to make and delicious I usual serve it with extra green chile salsa and sliced jalapenos for those who like the extra "zing". Really one burrito makes a nice portion size for everyone in my family, but those with a bigger appetite may need more.

Provided by Sooz Cooks

Categories     Mexican

Time 1h10m

Yield 8 Burritos

Number Of Ingredients 11

1 (10 1/2 ounce) can cream cheddar cheese soup
1 cup sour cream
3 cups diced cooked chicken
1/2 cup green chili salsa
salt and pepper
8 (10 -12 inch) flour tortillas (large)
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 (4 ounce) can chopped green chilies
1 lb shredded monterey jack cheese

Steps:

  • Preheat oven 350°(fahrenheit).
  • Coat a 9 X 13 pan with non stick cooking spray.
  • Whisk cheddar cheese soup and sour cream together in a large bowl until smooth.
  • Stir in chicken and green chile salsa until blended.
  • Add salt and pepper to taste.
  • Place 1/4 cup chicken filling in center of each tortilla and roll up, folding in the ends when you get to the halfway point.
  • Place burritos seam side down in pan.
  • In a separate bowl mix together the cream of chicken, sour cream, soup, milk and green chilies until blended.
  • Pour over burritos in the pan.
  • Top with shredded cheese.
  • Bake at 350° for 35-40 minutes until hot and bubbly.

Nutrition Facts : Calories 739.3, Fat 44, SaturatedFat 23.5, Cholesterol 129, Sodium 1447.3, Carbohydrate 47.6, Fiber 2.9, Sugar 3.4, Protein 38.2

COURT'S CREAMY AND QUICK BURRITOS



Court's Creamy and Quick Burritos image

This is a simple recipe that my family loves. I passed it along to my mom several years ago and she loves it as well. I sometimes add in a can of green chilies along with a diced jalapeno to the meat mixture. Hope all will enjoy!

Provided by Courtney Servantes

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 10

1 pound ground beef
½ yellow onion, chopped
1 (14 ounce) can refried beans
1 cup shredded sharp Cheddar cheese
1 (1 ounce) package taco seasoning
6 (9 inch) flour tortillas
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces sour cream
½ cup salsa, or to taste
1 ½ cups shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook ground beef and onion in a skillet over medium heat until the beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet.
  • Stir refried beans, 1 cup Cheddar cheese, and taco seasoning into the drained ground beef mixture.
  • Spoon ground beef mixture down the center of each tortilla. Roll the tortillas around the beef filling.
  • Stir cream of mushroom soup, sour cream, and salsa together in a bowl.
  • Spread about 1/2 the cream of mushroom soup mixture into the bottom of a 9x13-inch baking dish.
  • Arrange rolled tortillas into a single layer in the baking dish with the seam side down.
  • Pour remaining cream of mushroom soup mixture over the tortillas.
  • Top with 1 1/2 cups Cheddar cheese.
  • Bake in preheated oven until cheese is bubbly and melted, 30 to 35 minutes.

Nutrition Facts : Calories 745.4 calories, Carbohydrate 51.9 g, Cholesterol 117.8 mg, Fat 43.7 g, Fiber 5.9 g, Protein 35.2 g, SaturatedFat 21.6 g, Sodium 1723.6 mg, Sugar 4.6 g

CHICKEN BURRITOS



Chicken Burritos image

Los Angeles: land of sun, fun, and burritos. Southern California's Mexican-influenced cuisine has the potential to be an all-out fat fest (cheese, sour cream) or a healthy mix of carbs (tortillas, beans) and protein (chicken, beans). A chicken burrito with the full-fat works can tip the scales at nearly 600 calories and 31 fat grams. To slim it down, we stuffed it with all-white-meat chicken, less cheese and nonfat sour cream. We also rolled it in a whole-wheat tortilla for extra fiber.

Categories     Bean     Cheese     Chicken     Garlic     Onion     Sauté     Low Fat     Kid-Friendly     Spinach     Tortillas     Self     Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

1 small onion, chopped
2 small cloves garlic, peeled and minced
2 tsp vegetable oil
12 oz boneless, skinless chicken breasts, cut into 2-inch strips
1 can (12 oz) black beans, rinsed and drained
1 1/2cups hot salsa
1/2 tsp chili powder
6 whole-wheat tortillas (8 inches each)
3/4 cup cheddar, shredded
6 cups fresh spinach, shredded
1/2 cup nonfat sour cream

Steps:

  • In a large skillet, sauté onion and garlic in oil over medium-high heat until onion is translucent. Add chicken; cook 4 minutes or until no longer pink. Stir in beans, 1/2 cup salsa, and chili powder; cook 2 minutes longer. Place tortillas between moist paper towels and microwave on high 10 seconds. Spoon 1/2 cup filling onto each tortilla; top with 1 tbsp cheddar. Fold each into burrito. Serve with 1 cup spinach, salsa, remaining cheese, and sour cream.

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