Taco Bell Shredded Chicken Burrito Recipes

TACO BELL CHICKEN BURRITO RECIPE

Steps:

• In a blender combine avocado, ranch dressing, buttermilk, salt, and sour cream. Blend until smooth. Cover and refrigerate until needed.
• Heat the oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 minutes on one side, flip and cook for 3 minutes on the other side. Add the tomato sauce mixture and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes or until the chicken is cooked through (the internal temperature has reached 165 degrees F). Transfer the chicken to a cutting board and shred using two forks. Return the chicken to the pan with the sauce and continue to cook for about 5 more minutes.
• Melt the butter in a medium saucepan. Add the rice and cook while stirring for 1-2 minutes. Add the chicken broth, salt, pepper, zest and lime juice, cilantro and cumin. Bring to a boil. Reduce heat, cover and cook for about 15-16 minutes. Remove from heat and allow the rice to sit covered for an additional 10 minutes.
• Warm the tortillas in the microwave. Spread a thin layer of the ranch dressing down the center of a tortilla. Layer some of the chicken over the ranch, put some of the rice over the chicken and top with cheddar cheese. Roll up the burrito. Repeat until all of the burritos are rolled up.

CHICKEN BURRITO RECIPE

Steps:

• Heat oven to 350°F.
• Spoon beans down centers of tortillas; top with chicken. Fold in opposite sides of each tortilla, then roll up burrito-style.
• Place, seam-sides down, in 13x9-inch baking dish; top with salsa and cheese. Cover.
• Bake 20 min. or until burritos are heated through and cheese is melted.

TACO BELL GRILLED CHICKEN BURRITOS

Steps:

• In a small bowl combine marinade ingredients. Pour the mixture over the chicken breasts and Marinade overnight.
• Cook the chicken on your barbecue or indoor grill over med-high heat for 5-6 minute per side, or until done. Slice the chicken into bite-size chunks.
• Add the enchilada sauce to the rice. Put on the rice over low heat, uncovered, and cook until hot.
• Heat the tortillas in a steamer, or wrap them in moist towels and heat on high for 25-30 sec. in the microwave.
• Build the burrito by spreading 1/4 of the chicken down the middle of one of the tortillas. Leave room at the end for folding. Spread 1/4 of the rice over the chicken. Sprinkle a heaping tablespoon of each of the cheeses over the rice. Sprinkle sliced green onions to taste. Fold up.
• You may want to heat up each burrito in the microwave for 20-30 sec. to help the cheese melt.
• NOTES : I also spoon a little more enchilada sauce over chicken mixture.