Best Creamy Chicken And Corn Burritos Recipes

Creamy Chicken and Corn Burritos image

Provided by Jennifer H

Time 45m

Number Of Ingredients 15

1 Tbsp oil
3 green onions, sliced on the bias (separate 1 out)
1 small poblano chile, finely diced
3 clove garlic, grated
1 c corn
1/2 tsp penzy's adobo seasoning
1/2 tsp ancho chile powder
1/2 tsp smoked paprika
1/2 tsp kosher salt
1 tsp mexican oregano
1 c sour cream
2 c cheese, grated (separate 1/2 cup)
1 1/2 c rotisserie chicken, chopped
4 flour tortillas
avocado, tomato, additional sour cream for serving

Steps:

1. In a small skillet, swirl 1 T oil over medium heat. Add green onions, poblano, garlic, corn, chile powders, salt, smoked paprika and oregano. Saute until vegetables are soft.
2. Remove from heat. Add sour cream, 1 1/2 cups cheese and chicken. Stir to incorporate.
3. Divide chicken filling between the tortillas, scooping it toward the bottom edge. Fold in the sides of the tortilla and then roll up, away from you.
4. Spray a baking dish with non-stick spray oil. Roll each tortilla in the oil and end with the seam side down.
5. Bake at 350 degrees for 30-35 minutes. Alternately, convect bake at 325 for 25-30 minutes. Sprinkle remaining cheese across the burritos and return to oven until cheese is just melted.
6. Remove from oven and let set 5 minutes. Sprinkle remaining green onion on top of burritos. Plate burritos, adding sour cream, diced avocado, diced tomatoes if desired.
7. Devour. Pat yourself on the back for another delicious dinner!!

Creamy Smothered Chicken Burritos image

Provided by Sooz Cooks

Categories Mexican

Time 1h10m

Yield 8 Burritos

Number Of Ingredients 11

1 (10 1/2 ounce) can cream cheddar cheese soup
1 cup sour cream
3 cups diced cooked chicken
1/2 cup green chili salsa
salt and pepper
8 (10 -12 inch) flour tortillas (large)
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 (4 ounce) can chopped green chilies
1 lb shredded monterey jack cheese

Steps:

Preheat oven 350°(fahrenheit).
Coat a 9 X 13 pan with non stick cooking spray.
Whisk cheddar cheese soup and sour cream together in a large bowl until smooth.
Stir in chicken and green chile salsa until blended.
Add salt and pepper to taste.
Place 1/4 cup chicken filling in center of each tortilla and roll up, folding in the ends when you get to the halfway point.
Place burritos seam side down in pan.
In a separate bowl mix together the cream of chicken, sour cream, soup, milk and green chilies until blended.
Pour over burritos in the pan.
Top with shredded cheese.
Bake at 350° for 35-40 minutes until hot and bubbly.