Best Campers Chili Burritos Recipes
SMOTHERED GREEN CHILE CHICKEN BURRITOS
These Smothered Burritos are filled with shredded chicken, cheese and spices, baked until crispy, and then smothered in the best homemade green chile sauce.
Provided by Lauren Allen
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
- Make the filling: Mix chicken, salsa, cumin, oregano, cheese and onions. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla.
- Fold the sides of the tortilla in and roll up tightly like a burrito. Place seam-side down on baking sheet. Brush lightly with olive oil or spray with non stick cooking spray.
- Bake at 400°F for about 20-25 minutes or until golden brown and crispy.
- Make the sauce: Meanwhile, prepare sauce by melting butter in a medium saucepan over medium heat. Once melted and bubbling, whisk in flour and cook, stirring constantly for about 3 minutes. Add minced garlic and stir for 30 seconds. Gradually whisk in chicken broth. Add cumin, oregano, and a dash of salt and pepper and cook, stirring, until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese and sour cream. Tastes and add more seasonings if needed.
- Broil: Remove burritos from oven and turn the oven to HIGH broil. Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheddar cheese. Broil for 2-3 minutes, or until cheese has melted.
- Serve with Authentic Mexican Rice!
Nutrition Facts : Calories 391 kcal, Carbohydrate 11 g, Protein 28 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 99 mg, Sodium 855 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHILE COLORADO BURRITOS
When I was growing up in Southern California, this was one of my favorite Mexican dishes. It's hard to find now that I live in the Midwest-except in my kitchen! -Kelly McCulley, Des Moines, Iowa
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 4-qt. slow cooker, combine beef, enchilada sauce and bouillon granules. Cook, covered, on low 6-8 hours or until meat is tender., Preheat oven to 425°. Using a slotted spoon, remove meat from sauce. Skim fat from sauce. If desired, spoon about 1/4 cup beans across center of each tortilla; top with 1/3 cup meat. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour 1 cup sauce over top; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. If desired, sprinkle with green onions.
Nutrition Facts : Calories 414 calories, Fat 19g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 889mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.
CAMPER'S CHILI
Make a hearty chili following the tip for precooking the ground beef. Ready-to-add canned extras are all that's needed.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, cook beef, onion and salt over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in remaining ingredients. Heat to boiling, stirring occasionally.
Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 45 mg, Fiber 5 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 5 g, TransFat 1/2 g
EASY CHILI CHEESE BURRITOS WITH LEFTOVER CHILI
These easy chili cheese burritos are made with leftover chili. They take minutes to prepare and only 10 minutes to heat. And, they make a perfect mid-week meal, hearty lunch, or even after-school snack.
Provided by Amber Hoffman
Categories Main Courses
Time 20m
Number Of Ingredients 4
Steps:
- Place the two tortillas on a flat surface, like a wooden cutting board.
- Strain the chili with a slotted spoon and place about ½ cup in the middle of each tortilla.
- Top with ¼ cup rice and ½ cup of Mexican cheese.
- Fold the burrito one side at a time, long side, short side, short side, long side. Place them seam-side down on a plate or the cutting board.
- Heat a non-stick skillet over medium-high heat.
- Add two of the chili burritos, seam-side down, on the skillet. Heat for 3-5 minutes.
- Then use a spatula to flip to the other side. Place a lid on the skillet to speed up the warming process.
- The burritos are ready when they are warm and are just starting to brown.
- Repeat with the remaining two burritos.
Nutrition Facts : Calories 452 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 21 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 822 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHILI BURRITOS
Kids love these - minus the onion. Great weekday meal when you're pushed for time and you're not watching calories! Leftover chili is best but canned will do.
Provided by Denise
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet.
- Add the burritos and fry on each side until golden brown and crispy.
- Drain on a paper towel.
- While burritos are frying, heat the chili on stove or microwave.
- To serve:.
- Plate the burrito, top with a ladle of chili, add a handful of lettuce, cheese, tomatoes, and onion.
- Sprinkle a few jalapenos on top.
- Finish with a couple tablespoons of salsa and a dollop of sour cream.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love