Roastedchickenburritos Recipes

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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

CHIPOTLE CHICKEN BURRITOS



Chipotle Chicken Burritos image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
3/4 cup pico de gallo or fresh salsa
1 chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can
One 14-ounce can pinto beans, drained and rinsed
1 1/2 cups shredded rotisserie chicken, skin removed
1/4 cup roughly chopped fresh cilantro
Kosher salt
4 burrito-size flour tortillas
1 1/3 cups cooked white rice, warmed
1 1/3 cups shredded Monterey Jack cheese (about 5 ounces)
1 1/3 cups shredded romaine lettuce
Guacamole, for serving (optional)

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
  • Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
  • Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

CHICKEN BURRITO



Chicken Burrito image

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

6 flour tortillas (12")
1 jar salsa (16 ounces)
2 cups monterey jack cheese (shredded, divided)
1 rotisserie chicken (small)
2 cans green chilies (diced, 4 ounces)
1 can fire-roasted tomatoes (diced, 24 ounces, or canned tomatoes with green chiles)
1 chipotle chili in adobo sauce (seeded and minced)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon crushed red pepper flakes
½ teaspoon kosher salt
1 teaspoon oregano

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



Chicken Burritos image

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

6 tablespoons butter
1 large onion, chopped
1/4 cup chopped green pepper
1/2 cup all-purpose flour
3 cups chicken broth
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons chopped jalapeno pepper, optional
1 can (15 ounces) chili with beans
1 package (8 ounces) cream cheese, cubed
8 cups cubed cooked chicken
24 flour tortillas (6 inches), warmed
6 cups shredded Colby-Monterey Jack cheese
Salsa, optional

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.

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

ROTISSERIE CHICKEN TACOS



Rotisserie Chicken Tacos image

Grab a rotisserie roasted chicken at the grocery and turn it into this delicious taco dish to make your next Taco Tuesday a breeze. The cooked, shredded chicken is combined with onion, paprika, cumin, salt, pepper, and coriander to impart incredible flavor. Then, chicken stock and tomato paste make for a flavorful sauce. The chicken can then be piled high inside warm tortillas and topped with black beans, tomatoes, fresh cilantro, red onion, and thinly sliced jalapeno peppers.

Provided by Team Mealthy

Categories     Dinner

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

1 small onion, chopped
1 tablespoon olive oil
3 cups shredded rotisserie chicken
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon ground coriander
1 tablespoon tomato paste
½ cup chicken stock
12 tortillas, warmed
1 (14 ounce) can black beans, drained, rinsed, and warmed
1 pint cherry tomatoes, halved
¼ cup fresh chopped cilantro, or to taste
1 small red onion, chopped
1 jalapeño pepper, thinly sliced

Steps:

  • Heat oil in a large skillet over medium-high heat. Sauté onion in oil until soft and translucent, about 5 minutes; add chicken and season with paprika, cumin, salt, pepper, and coriander. Stir chicken stock and tomato paste with the chicken mixture; bring to a simmer, reduce heat to medium-low, and cook until most of the moisture is absorbed into the mixture, 5 to 7 minutes. Serve chicken on warmed tortillas; top with black beans, tomatoes, cilantro, red onion, and jalapeno pepper.

SHREDDED CHICKEN BURRITOS



Shredded Chicken Burritos image

Burritos filled with slow-cooked shredded chicken, sour cream, refried beans, and Mexican-style rice. The chicken filling is also great for quesadillas and tacos.

Provided by EVE11

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Burrito Recipes

Time 6h5m

Yield 8

Number Of Ingredients 11

3 (5 ounce) frozen chicken breasts
¼ cup salsa
1 medium jalapeno pepper, diced
1 dried red chile pepper
3 cloves garlic, minced
1 (1 ounce) envelope taco seasoning mix (such as Ortega®)
1 cup uncooked white rice
8 (10 inch) flour tortillas
1 (16 ounce) can refried beans
¼ cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or to taste

Steps:

  • Place chicken in the bottom of a slow cooker and add just enough water to cover, 2 1/2 to 3 cups. Mix in jalapeno, dried chile, garlic, and taco seasoning.
  • Cook on Low until chicken is no longer pink in the center, juices run clear, and it shreds easily with a fork, about 5 hours.
  • Shred chicken and allow to cook in the water mixture on Low, about 20 more minutes. Remove chicken from the pot and set aside in a bowl. Transfer cooking water to a saucepan.
  • Add rice to the cooking water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Meanwhile, preheat the oven to 250 degrees F (120 degrees C).
  • Wrap tortillas in foil and place in the preheated oven to warm, 5 to 10 minutes.
  • At the same time, heat refried beans in a microwave-safe bowl in the microwave until warm, 1 to 2 minutes.
  • Add beans, rice, chicken mixture, Cheddar cheese, and sour cream to each tortilla. Fold tortillas and serve.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 66.9 g, Cholesterol 42.3 mg, Fat 10.5 g, Fiber 5.7 g, Protein 23.1 g, SaturatedFat 3.8 g, Sodium 977.8 mg, Sugar 2.4 g

ROASTED CHICKEN BURRITOS



Roasted Chicken Burritos image

Make and share this Roasted Chicken Burritos recipe from Food.com.

Provided by Boomette

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

8 large tortillas
2 boneless skinless chicken breasts
2 red bell peppers
2 onions
8 ounces fresh mushrooms, sliced
canola oil
1/2 cup part skim cheese, grated
salsa

Steps:

  • Preheat oven at 350°F Place an oven rack in the middle.
  • Cut the chicken and bell pepper in fine slices. Cut the onions in rings.
  • In a non stick skillet, roast the chicken in a little bit of oil until cooked through and golden. Set aside.
  • In the same skillet, cook the bell pepper and onion in a little bit of oil about 5 minutes. Set aside.
  • Brown the mushrooms at high heat. Set aside.
  • Put the tortillas on a working sheet. In the center, put salsa from top to bottom.
  • Then put the chicken, bell pepper, onions, mushrooms. Sprinkle with grated cheese. Flip the sides until both sides touch. Put wet toothpicks in the tortillas to keep them closed.
  • On a baking sheet, put the tortillas and put in over, on the middle rack. Cook about 20 minutes until cheese begins to melt and tortillas are a little bit golden.
  • Remove from the oven and remove the toothpicks. Sprinkle with cheese and put back in oven under the broil a few minutes until the cheese is golden.

GREATEST EVER LOCO CHICKEN BURRITOS!



Greatest Ever Loco Chicken Burritos! image

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

1 chicken bouillon cube
2 cups water
1 cup rice
1 medium onion, chopped
2 cloves chopped garlic
3 -4 chicken breasts
3 tablespoons olive oil
1 (1 1/2 ounce) package taco seasoning
3/4 cup water
1/2 cup crushed tomatoes
4 tablespoons sour cream
flour tortillas or corn tortilla

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

ROASTED VEGETABLE BURRITOS



Roasted Vegetable Burritos image

Roasted mushrooms, sweet potatoes and poblano chiles become a comforting vegetarian burrito filling in just 30 minutes. The meaty mushrooms and hearty potatoes give it substance, while roasted poblanos impart subtle smoky notes and mild heat. (Green bell peppers are a good nonspicy alternative.) The mashed avocado and sour cream lend creamy richness, while shredded lettuce and pico de gallo bring welcome crunch and freshness. Although not necessary, leftover rice is a nice addition to the burritos for an even more substantial meal.

Provided by Kay Chun

Categories     main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

12 ounces white, cremini or stuffing mushrooms, cut into 1/2-inch pieces
3 large poblano chiles (12 ounces), seeded and cut into 1-inch pieces
1 medium sweet potato (8 ounces), peeled and cut into 1/2-inch cubes
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 cup shredded Monterey Jack (4 ounces)
1 Haas avocado, mashed with a fork
4 (9- to 10-inch) flour tortillas
1/2 cup sour cream
1 packed cup shredded butter or bibb lettuce
1/2 cup pico de gallo or salsa, store-bought or homemade

Steps:

  • Heat oven to 450 degrees. On a rimmed baking sheet, combine mushrooms, poblano chiles, sweet potato, garlic, oregano, smoked paprika and oil, and season with salt and pepper; toss to evenly coat. Roast, stirring halfway through, until vegetables are golden and tender, about 15 minutes. Push the vegetables into a 12-by-6-inch rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.
  • Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, 1/4 cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.

INSTANT POT CHICKEN BURRITOS



Instant Pot Chicken Burritos image

This savoury recipe is not only easy to prepare, it cooks in less time using an Instant Pot so you can enjoy a quick and healthy dinner on those busy weeknights.

Provided by Andrea Villneff

Yield 6

Number Of Ingredients 17

1 tsp vegetable oil
1 lb boneless, skinless chicken thighs, diced
1 small onion, finely diced
1 clove of garlic, minced
1 cup enchilada sauce
½ cups chicken broth
1 tbsp Cajun seasoning
¼ tsp salt
1 cup dry basmati rice
1 cup black beans
1 green pepper, finely diced
1 tomato, diced
1 avocado, sliced
1 cup shredded cheddar cheese
½ cup salsa
½ cup sour cream
¼ cup chopped fresh cilantro

Steps:

  • Set the Instant Pot to Sauté on high heat (push sauté button twice) and heat the oil. Add in the Chicken thighs and cook for 3 minutes or until just browned. Stir in onion and cook for another 3 minutes. Stir in garlic and cook for 30 seconds. Cancel Sauté mode and immediately stir in ½ cup (125 mL) enchilada sauce, the chicken broth, Cajun seasoning and salt. Tuck the chicken thighs into this sauce, laying them flat against the bottom of the instant pot. Then layer on top of the chicken the beans, rice and lastly the green peppers. Do not mix. The rice needs to be away from the bottom of the pot otherwise the rice will burn and stick.
  • Cover and set to manual, cook on high pressure for 8 minutes (push pressure cooker button twice). Let Instant pot naturally release the pressure for 10 minutes before switching to the venting position to release steam. Make sure the steam is fully released and the pressure valve has floated down before opening the pot.
  • Stir the dish together and pull chicken thighs apart using the back of two forks and stir together again. Serve burrito mixture either in a bowl or wrapped up in a soft tortilla wrap. Top with tomato, avocado, cheese, salsa, sour cream and remaining enchilada sauce. Sprinkle with cilantro.

Nutrition Facts :

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