Cheesy Chicken Burritos Recipe

Cheese Chicken Burritos
These cheesy chicken burritos are loaded with seasoned Mexican chicken, beans, cheese, Pico de Gallo and lime rice. This recipe does require a little bit of work to prepare all of the ingredients but it is delicious. The chicken is prepared in the slow cooker with taco seasoning and salsa. The Pico de Gallo is just a simply combination of tomato, cilantro, jalapeno, onion, salt and lime juice. The lime rice gets a lot of flavor from cilantro and fresh lime juice. To make things even better these burritos are rolled up and then grilled in a pan to help the cheese and add a little crunch. Enjoy.

Cheese Chicken Burritos
Cheese Chicken Burritos

Cheesy Chicken Burritos

Yield: 6 Servings

Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 1 package taco seasoning
  • 1 cup salsa
  • 1 can black beans (drained and rinsed)
  • 3 cups cheddar jack cheese
  • 6-8 burrito sized tortillas
  • 1 teaspoon olive oil
  • pinch of chopped cilantro
  • juice of 1 lime

Cilantro-Lime Rice-

  • 2 cups cooked white rice
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 3 tablespoons chopped cilantro
  • Juice of 2 limes
  • 1 teaspoon kosher salt

Pico De Gallo-

  • 3 Roma tomatoes (diced)
  • 1 cup onion (finely diced)
  • 1 jalapeño (seeded and minced)
  • 2 tablespoons fresh chopped cilantro
  • Salt and pepper (to taste)
  • Juice of 1 lime

 

Directions:

  1. Add the chicken to the slow cooker. Sprinkle the taco seasoning over the chicken and pour the salsa over the chicken. Cook for 2 hours on high. When the chicken is done, shred it using two forks and mix the chicken with the juices. Add the juice of 1 lime and a pinch of cilantro and mix again.
  2. Prepare the Pico de Gallo by combining all of the ingredients in a medium bowl. Cover and set aside.
  3. In a large pot add butter and garlic over medium heat. Cook until the garlic is fragrant, about 1 minute. Add the cooked rice and lime juice, cilantro and salt. Mix until well combined.
  4. To make the burritos—Add some shredded chicken to the center of a tortilla. Top with rice and beans. Add about ¼ cup of cheese and some Pico de Gallo. Wrap and set aside. Repeat with remaining tortillas.
  5. Heat a large skillet to medium-low heat. Add olive oil. Add the wrapped burritos, as many as will fit in the pan at time. Heat for 4-5 minutes, turning the burritos every minute so they don’t burn until browned on both sides. Repeat with remaining burritos.

Adapted from Butter Your Biscuit

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Cracker Barrel Hashbrown Casserole Recipe

Cracker Barrel Hashbrown Casserole
Here is a copycat recipe for the Hash Brown casserole at Cracker Barrel restaurant. This is an amazing dish to prepare as a side-dish to go with pretty much any type of meat. I decided to prepare seasoned boneless pork chops to go with this dish. The process to preparing this casserole is simple—just combine all of the ingredients (except for a little bit of the cheese) in a large bowl and then place the mixture into a baking dish, top with the remaining cheese and bake to perfection! Enjoy.

Cracker Barrel Hashbrown Casserole
Cracker Barrel Hashbrown Casserole

Cracker Barrel Hashbrown Casserole

Yield: 6 Servings

Ingredients:

  • 32 ounces frozen shredded hash browns (defrosted)
  • ½ cup melted butter
  • 1 (10 ¼ ounce) can of cream of chicken soup
  • 1 pint of sour cream
  • ½ cup onion (finely chopped)
  • 2 cup grated coly-jack cheese
  • ¼ teaspoon ground black pepper

 

Directions:

  1. Preheat the oven to 350 degrees F. Combine all of the ingredients (except for ½ cup of the cheese) in a large bowl.
  2. Place the mixture evenly into a greased 9×13 inch casserole dish and top with reserved cheese.
  3. Place into the oven and bake for 45-55 minutes or until hot and bubbly. 

 

Adapted from Spend with Pennies

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Stuffed Chicken Caprese Recipe

Stuffed Chicken Caprese
This stuffed chicken caprese consists of chicken stuffed with both fresh and sundried tomatoes, fresh basil, and cheese. The chicken is coated in a balsamic glaze. The glaze is just a simple combination of garlic, balsamic vinegar, and brown sugar. The chicken is first stuffed with the ingredients, then fried in the pan and placed into the oven to finish the cooking process. This dish is great to serve for dinner and is not very difficult to prepare at all. I like to serve this stuffed chicken caprese with wild rice. Enjoy.

Stuffed Chicken Caprese
Stuffed Chicken Caprese

Stuffed Chicken Caprese

Yield: 4 Servings

Ingredients:

  • 4 boneless skinless chicken breasts
  • Salt and pepper (to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 roma tomatoes (thinly sliced)
  • ¼ cup sun dried tomato strips in oil
  • 4 mozzarella cheese slices
  • 12 basil leaves (divided)
  • 4 garlic cloves (minced)
  • 1/3 cup balsamic vinegar
  • 2 tablespoons brown sugar

 

Directions:

  1. In a medium bowl combine garlic, balsamic vinegar, and brown sugar. Mix well and set aside.
  2. Preheat the oven to 350 degrees F. Cut a pocket that is about ¾ of the way through each chicken breast, being careful not to cut all the way through.
  3. Season the chicken on both sides with salt, pepper, oregano and basil. Pour 1 teaspoon of sundried tomato oil over each chicken breast, rubbing some of the seasoning inside the pockets.
  4. Fill each chicken breast with 2 slices of fresh tomato, 2 teaspoons of sundried tomato strips, one slice of mozzarella cheese and 4 fresh basil leaves. Seal with 4 toothpicks diagonally to keep the filling from coming out while cooking.
  5. Heat 2 teaspoon of sundried tomato oil (or olive oil) in a large skillet over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden. Pour the balsamic vinegar mixture into the pan around the chicken and bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
  6. Transfer to a baking sheet and place into the oven and continue to cook for 10-15 minutes or until the chicken is cooked through and the cheese has melted.
  7. Remove the toothpicks and drizzle with pan juices. 

 

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Tuna Noodle Casserole Recipe

Tuna Casserole
Tuna noodle casserole is very simple and easy to prepare. This recipe combines cooked egg noodles with cream of mushroom soup, cream of chicken soup, tuna, and peas. The casserole is topped off with shredded cheese and French fried onions for a nice crunch. You can use rotini in place of the egg noodles if you want. If you are looking for a quick and easy casserole dish that uses tuna, give this one a try. Enjoy.

Tuna Casserole
Tuna Casserole

Tuna Noodle Casserole

Yield: 4 Servings

Ingredients:

  • 3 cups egg noodles
  • 1 (10 ¾ ounce) can cream of chicken soup
  • 1 (10 ¾ ounce) can cream of mushroom soup
  • 1 (5 ounce) can tuna in water, drained
  • ½ cup frozen peas
  • 1-2 cups shredded cheddar cheese
  • 3 ounces French fried onions (or more if desired)

 

Directions:

  1. Preheat the oven to 350 degrees F. Cook the egg noodles according to package directions. Drain and set aside.
  2. In a large bowl mix together cream of chicken soup, cream of mushroom soup, tuna and peas. Stir the cooked egg noodles into the mixture until well combined.
  3. Place into a casserole dish and top with shredded cheese. Place into the oven and bake for 25 minutes. Remove from the oven after 25 minutes and top with French fried onions. Return to the oven and bake for 5 minutes or until the onions are golden brown. 

 

Adapted from n Bitz n Giggles

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