Time 4h45m Yield 8 servings. Number Of Ingredients 14 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.
Time 38m Yield 4 Number Of Ingredients 12 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.
Time 20m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Heat oil in a skillet. Sauté onion, spices, oregano and bay leaf. Add the chicken, tomatoes, heat throughout. Add the rice to the chicken mixture, stir to combine and cover. Heat about 5 minutes or until heated throughout, don’t let it stick. Remove from heat. Warm tortillas according to package. Add chicken and rice mixture to the center of the tortilla. Sprinkle with cheese and add sour cream and a little mild salsa. Fold the tortilla at the top and bottom then fold over one side and roll towards the other side.
Time 2h35m Yield 8 serving(s) Number Of Ingredients 17 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.
Time 55m Yield 2 casseroles (6 servings each). Number Of Ingredients 17 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°.
Time 30m Yield 4 Number Of Ingredients 11 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.
More about “fiesta chicken burritos recipes”
Yield 6 Number Of Ingredients 8 Steps:
In a bowl, combine plain Greek yogurt and the Fiesta Ranch Seasoning Mix, until well combined. Spread mixture evenly between tortillas. Top with Mozzarella cheese. Divide chicken, cucumber, cilantro and red onion evenly between tortillas. Roll the tortilla up, tucking in the two ends, so the filling doesn’t come out. Preheat the stove to medium heat, and spray a frying pan with nonstick cooking spray. Place the burritos on the prepared pan and cook for 1-2 minutes on each side, or until golden brown. Cut in half and serve.
