Photos of Chicken Burrito Recipe
How To Make Chicken Burrito
This chicken burrito is the quintessential tex-mex recipe. Rice, chicken, beans, sour cream, cheese, and various seasonings are wrapped in soft tortillas.
Serves:
Ingredients
- 2tbspcanola oil
- 1tspkosher salt
- 1lbchicken breast,boneless skinless
- ½cuponion,chopped
- 3clovesgarlic ,minced
- 3tbsptomato paste
- ½tbspground cumin
- 1tspchili powder
- 1tspdried oregano
- 2tbspfresh lime juice
- ¼cupwater
- 2cupsMexican rice,prepared
- 15ozbeans,refried
- 2cupscheddar cheese,shredded
- 8tbspsour cream
- 8flour tortillas,large 10-inch
Instructions
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Add the canola oil to a cast-iron skillet on medium heat, season the chicken with salt and cook for 4 to 5 minutes on each side before removing it from the pan and adding in the onion and garlic to skillet, cooking for 1 to 2 minutes.
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Add tomato paste, cumin, chili powder, oregano, salt, lime juice and water. Cook and stir until mixture comes to a slight boil. Reduce heat to low and cook for 5 to 8 minutes or until thoroughly heated.
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Chop the chicken finely and add it back into the pan to cook down with the mixture.
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Remove from heat and let stand 15 minutes or until mixture comes to warm room temperature.
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Lay tortillas out on a flat surface and divide the beans, chicken, rice, cheddar cheese and sour cream among the 8 tortillas. Fold each burrito-style.
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Wrap each burrito with saran wrap, and then place burritos in a freezer-safe ziplock bag. Freeze up to 2 months.
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To Reheat: Unwrap burrito from plastic wrap. Place on a microwave-safe plate. Microwave 2 to 3 minutes or until heated through.
Nutrition
- Calories: 637.36kcal
- Fat: 26.57g
- Saturated Fat: 10.27g
- Trans Fat: 0.47g
- Monounsaturated Fat: 9.80g
- Polyunsaturated Fat: 3.92g
- Carbohydrates: 70.49g
- Fiber: 3.28g
- Sugar: 4.74g
- Protein: 28.70g
- Cholesterol: 76.19mg
- Sodium: 679.84mg
- Calcium: 359.97mg
- Potassium: 485.31mg
- Iron: 3.63mg
- Vitamin A: 150.11µg
- Vitamin C: 10.19mg
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