Best Chili Chicken Burritos Recipes

CHICKEN CHILI VERDE BURRITOS image

Categories Chicken

Yield 8 or more burritos

Number Of Ingredients 18

2 lbs tomatillos husked, washed and dried, and cut in half
2 large poblano peppers, cut in half, seeds removed
1 jalapeño pepper
1 cup diced onion
2-3 garlic cloves
2 cups roughly chopped cilantro
1 tablespoon cumin
1 teaspoon paprika
Zest of 1 lime
Juice of 1 lime
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken broth (use less because this is the amount used in the soup version)
2 lbs boneless skinless chicken breast
shredded Mexican cheese
white or brown rice
large flour tortillas

Steps:

1. Roast the tomatillos and peppers in 450 oven for 5-7+ minutes, until tomatillos are golden and peppers are charred. Put peppers in paper bag for easy peeling, except jalapenos don't need it. 2. In processor or Vitamix, blend all ingredients except broth and chicken until smooth. 3. Boil chicken in broth until cooked and tender. Cool, then shred and add enough broth to moisten. 4. Mix green sauce with shredded chicken; assemble burritos with cheese, rice and chicken.

CHILI CHICKEN BURRITOS image

Yield 12 burritos

Number Of Ingredients 14

4-5 chicken thighs
12 medium flour tortillas
1 can (19 oz.) kidney beans
1 cup medium or hot salsa
3/4 cup aged cheddar, grated
1 small onion, finely diced
1 small red pepper, finely diced
1 small tomato, finely diced
1/8 cup jalapeno peppers, chopped
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. salt
Olive oil
Sour cream for dipping

Steps:

Pre-heat oven to 325 degrees. Coat chicken thighs with olive oil and place in baking pan. Cook in oven for 30-45 minutes, until chicken is browned through. Detach chicken and discard skin and bones. Chop meat very finely, until no chunks remain. Add 1 tbsp. olive oil to frying pan and cook chicken on low-medium heat for 3 minutes. Add salt. In bowl, mash kidney beans into a thick paste and mix. Add bean mixture, jalapenos, chili powder, and cayenne pepper to frying pan, stirring. Cook for 3-4 minutes. Add salsa, cheddar, red pepper, and half of onion, mixing. Reduce heat to low and cover. Cook for 5-7 minutes, stirring occasionally. Spoon mixture onto tortillas, sprinkling with onion and tomato before rolling. In separate pan, lightly fry burritos in olive oil on low-medium heat, 1-2 minutes per side. Serve with avacado salad and sour cream.