Best Chicken And Artichoke With Black Bean And White Cheese Sauce Burrito Recipes

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CHICKEN AND BLACK BEAN BURRITOS



Chicken and Black Bean Burritos image

Whip up a fiesta for dinner in just 30 minutes! Jazzed-up chicken creates the tasty filling for an easy-to-wrap burrito.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 12

1 box (7.6 oz) Old El Paso™ Spanish rice
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
2/3 cup water
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 medium red bell pepper, chopped (1 cup)
1/3 cup sliced green onions (about 5 medium)
1/2 cup chopped fresh cilantro
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1 1/2 cups shredded Cheddar cheese, taco-seasoned cheese blend or Mexican cheese blend (6 oz)
Guacamole, Old El Paso™ Thick 'n Chunky salsa and sour cream, if desired

Steps:

  • In 3-quart saucepan, make rice as directed on package, omitting butter.
  • In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
  • Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
  • Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.

Nutrition Facts : Calories 460, Carbohydrate 53 g, Cholesterol 55 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Burrito, Sodium 1270 mg, Sugar 3 g, TransFat 1 g

BLACK BEAN CHICKEN BURRITOS



Black Bean Chicken Burritos image

I try to hide as many veggies as possible in these burritos. Another way I bump up the nutrition level is by using thinly sliced cabbage instead of regular iceberg lettuce. The filling freezes well, so double the recipe! -Jeni Pittard, Statham, Georgia

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 17

1 pound ground chicken
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 small onion, chopped
1 tablespoon canola oil
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup fresh or frozen corn
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
8 flour tortillas (8 inches)
Sour cream, shredded cheddar cheese, shredded lettuce and fresh cilantro leaves, optional

Steps:

  • In a large nonstick skillet, cook chicken over medium-high heat until no longer pink, breaking into crumbles, 4-6 minutes; drain and remove from skillet., In the same skillet, saute peppers and onion in oil until lightly browned and crisp-tender, 2-4 minutes. Add jalapeno pepper and garlic; saute 1 minute longer. Stir in beans, tomatoes, corn, seasonings and chicken. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated, about 5 minutes. Serve in tortillas, with optional toppings as desired.

Nutrition Facts : Calories 325 calories, Fat 10g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 678mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS



Wine-Braised Chicken With Artichoke Hearts image

Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 bone-in, skin-on chicken thighs, or a mix of legs and thighs (1 1/2 to 2 pounds)
Kosher salt and black pepper
1 tablespoon olive oil, plus more for drizzling
2 (14-ounce) cans artichoke hearts, drained and halved lengthwise
1 medium red onion, sliced
1 1/4 cup dry white wine
A few sprigs of thyme, oregano or marjoram
1 cup mint, parsley or dill leaves
Sumac, for serving (optional)

Steps:

  • Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
  • Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
  • Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
  • Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
  • Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.

CHICKEN BREAST WITH ARTICHOKES AND BACON



Chicken Breast with Artichokes and Bacon image

Flavorful boneless chicken breasts with artichokes and bacon simmered in a white wine reduction with a splash of cream. Serve this with orzo and a nice Greek salad.

Provided by COOKINGQUEEN75

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 4

Number Of Ingredients 12

4 slices bacon, chopped
¼ cup olive oil
2 tablespoons butter
4 skinless, boneless chicken breasts, pounded flat
1 cup chopped mushrooms
¼ cup chopped green onions
1 cup marinated artichoke hearts, drained and chopped
1 teaspoon minced garlic
1 teaspoon dried oregano
1 ½ cups white wine, or to taste
2 teaspoons white sugar, or to taste
⅓ cup half-and-half

Steps:

  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from skillet and drain on paper towel-lined plate.
  • Meanwhile, heat olive oil and butter in a separate skillet over medium heat. Once butter has melted, add chicken and cook until brown, 4 to 5 minutes per side. Remove chicken to a plate.
  • Place mushrooms and green onions in the skillet and saute until mushrooms are soft, 6 to 8 minutes. Add artichokes, garlic, and oregano and saute for 1 minute. Add bacon. Stir in wine and sugar and bring to a simmer. Cook until sauce reduces, 3 to 5 minutes.
  • Place chicken breasts in back in the sauce. Add half-and-half and simmer for 1 minute.

Nutrition Facts : Calories 494 calories, Carbohydrate 10.7 g, Cholesterol 97.2 mg, Fat 29.9 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 9 g, Sodium 442.5 mg, Sugar 3.6 g

CHICKEN BURRITOS WITH CHEESE AND BLACK BEAN SALSA



Chicken Burritos With Cheese and Black Bean Salsa image

Adapted from a recipe at the Newman's Own site. This one's a quickie but goodie, handy when you have to eat in a rush! Instead of grilling, you can broil the chicken; as an alternative, you can also cut it into strips BEFORE cooking and dry-sauté the strips in a nonstick spray-coated pan.

Provided by echo echo

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 (6 ounce) boneless chicken breast halves, flattened, grilled, and cut in strips
1/3 cup newman's own bombolina pasta sauce
2/3 cup canned black beans, drained
1/4 cup medium-hot salsa
2 large flour tortillas
1/2 cup monterey jack cheese, grated
2 tablespoons sour cream

Steps:

  • In one small bowl, toss chicken strips with pasta sauce and let marinate 10 minute.
  • In another small bowl, combine beans and salsa.
  • Place half chicken on half of one tortilla. Spread half the beans and salsa over chicken; sprinkle with half the cheese.
  • Repeat with second tortilla.
  • Roll tortillas up and place, seam side down, in a baking dish.
  • Bake at 375°F 5 minutes.
  • Top with a dollop of sour cream and serve.

Nutrition Facts : Calories 766.7, Fat 27.8, SaturatedFat 11.2, Cholesterol 101.9, Sodium 1645, Carbohydrate 79.2, Fiber 9.7, Sugar 7, Protein 48.2

ARTICHOKE CHICKEN



Artichoke Chicken image

Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked noodles
Minced fresh parsley

Steps:

  • In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN AND ARTICHOKE PENNE WITH A WHITE SAUCE



Chicken And Artichoke Penne With A White Sauce image

A savory combination of chicken, artichokes, and olives in a creamy Bechamel sauce - a marriage made in heaven!

Provided by MARBALET

Categories     Main Dish Recipes     Pasta     Chicken

Yield 4

Number Of Ingredients 8

2 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (8 ounce) can artichoke hearts in water, drained
8 fresh mushrooms, sliced
¾ (6 ounce) can black olives, drained and chopped
1 pinch paprika
1 tablespoon olive oil
10 ounces penne pasta
2 cups homemade bechamel sauce

Steps:

  • Cook pasta in a large pot of boiling water. Drain.
  • Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
  • Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
  • Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.

Nutrition Facts : Calories 598.5 calories, Carbohydrate 70.5 g, Cholesterol 48.6 mg, Fat 22.7 g, Fiber 6 g, Protein 30.6 g, SaturatedFat 5.4 g, Sodium 846.7 mg, Sugar 8.1 g

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