Best Mamis Mini Chicken Burritos Recipes

BURRIQUITAS (MINI BURRITOS)

Steps:

• Dump the beans, tequila and epazote into a saucepan and begin simmering over low heat. Stir occasionally.
• Mix the taco seasoning, cocoa, and black pepper in a bowl.
• In a large four-quart pot, brown the meat and then add the water and taco seasoning mixture; bring to a boil. Reduce heat to simmer, and add the chopped chilies and hot sauce. Stir and simmer for 15 minutes.
• In the meantime, put the beans, sour cream, and salsa into a blender and puree the mixture. It should have a smooth consistency when you are done.
• Pour the blender contents into the pot and heat on medium-low. Add the cheese and let it melt. Simmer and stir for about 10 minutes. Remove from heat and mix the Minute Rice into the pot. Let this stand for about 5 minutes.
• Pre-heat oven to 350°.
• Scoop about 2 ounces of the filling right down the middle of a tortilla. Gently fold the tortilla over, fold the right edge in, and then roll again. Place onto foil covered cookie sheets. Continue until the cookie sheets are full, but do not layer.
• Bake for 15 minutes and enjoy!

EASY MINI BURRITOS

Steps:

• In a large skillet over medium heat, brown ground chicken along with chilli powder, cumin, garlic powder and salt. Once cooked remove from heat and set aside.
• Working with one tortilla at a top fill center with cooked rice, prepared chicken, cheddar cheese, beans, pico de gallo and sour cream. Fold in sides and tightly roll burrito. Follow by wrapping burrito in a similar manner with a 10 inch piece of Reynolds Wrap Aluminum foil.
• Repeat the above steps with remaining ingredients.
• Preheat oven to 375°F. Arrange aluminum wrapped burritos on a baking sheet and bake on center rack for 20 minutes.
• Serve cut in half along with extra salsa and sour cream.

CALIFORNIA CHICKEN BURRITOS

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees.
• Heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. Add black beans, water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Using potato masher, mash beans lightly. Season with salt and pepper.
• Place rice in medium microwave-safe bowl, cover with plastic wrap, poke holes in plastic, and microwave on high power until hot, about 90 seconds. Stir in salsa, chicken, and 1 1/2 cups cheddar.
• Spread one-quarter of black bean mixture down center of each tortilla, leaving 2-inch border at ends. Mound rice mixture on beans and fold tortillas to form burritos. Transfer to baking sheet, sprinkle with remaining 1 1/2 cups cheddar, and bake until cheese is bubbly, about 10 minutes. Serve.

MINI BURRITOS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Brown ground meat, adding onion, pepper, and garlic about halfway through the browning process.
• Add taco seasoning, cumin, salsa, and a small amount or water (1/3 cup or less) when meat has browned and allow to simmer over medium heat until mixture is dry.
• Remove meat from heat.
• Lay 4-6 wonton wrappers out and place one pinch of cheese and one level spoonful of meat mixture in each wrapper.
• Use your finger to wet 2 sides of the wrapper and fold into a triangle or rectangle shape (the shape doesn't matter- it's up to you!).
• DO NOT OVERFILL!
• Place filled wontons onto greased baking sheet or jelly roll.
• Repeat filling until out of meat mixture.
• Place in oven and bake for 10 minutes.
• Remove from oven, sprinkle cheese over top, and replace in oven for additional 5 minutes or until cheese has melted and wontons are crisp on the edges.
• ENJOY! (I top mine with hot sauce and dip in sour cream and salsa like a nacho).

MAKE-AHEAD CHICKEN BURRITOS

Steps:

• In a large non-stick skillet, heat oil over medium-high heat. Cook chicken, covered, until browned and cooked through, about 12 minutes. Cool slightly and shred. Transfer to a bowl and mix with onion and salsa.
• Divide mixture evenly between tortillas. Sprnkle with cheese. Fold in sides, and roll up to enclose filling. Wrap individually in parchment paper and store in a resealable plastic freezer bag to freeze.
• To serve, microwave, one at a time, on HIGH until the filling is hot, about 2 minutes from frozen or 1 minute from fresh. Let stand at least 2 minutes before eating. Alternatively, remove parchment paper, wrap in foil, and bake in a 350F oven for abour 20 minutes from frozen or cook unwrapped in a panini press , grill pan, or skillet until tortilla is golden, filling is hot and cheese is melted, about 8 minutes, from fresh.

LIME CHICKEN BURRITOS

Steps:

• Place the chicken pieces in a glass or plastic container. Combine the vinegar, lime juice, sugar, salt, pepper, oregano and onion and pour mixture over the chicken pieces. Allow chicken to marinate, stirring occasionally, for 30 minutes.
• Wrap the tortillas in aluminum foil and warm in a 400°F oven while you assemble the garnishes. When ready to serve, transfer to a hot plate or tortilla warmer.
• Drain the marinade from the chicken pieces, reserving the marinade. In a large skillet, brown the chicken pieces in the olive oil over medium-high heat. When pieces are browned, turn heat to low and stir in the reserved marinade and chicken broth. Simmer, stirring occasionally for 5 to 10 minutes until liquid has almost cooked away. Do not allow mixture to dry out. Remove from heat and sprinkle with chopped cilantro.
• Put chicken, tortillas and garnishes in individual serving dishes on the table, and let guests assemble their own burritos.