Best Tex Mex Chicken And Rice Burritos Recipes
TEX-MEX CHICKEN AND RICE
Poultry and freezer basics inspired this deliciously healthy combo. I have a hard time getting my family to eat healthy, but they have no problem cleaning their plates when I serve this dish! -Tracy Long, Bellwood, Nebraska
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 3- or 4-qt. slow cooker, combine first five ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove chicken from slow cooker. Cool slightly; shred chicken with two forks. Return meat to slow cooker. Add corn and rice; cook, covered, on low 1 hour longer. , If desired, serve with cheese, sour cream, avocado and olives.
Nutrition Facts : Calories 254 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
TEX-MEX CHICKEN AND RICE BURRITOS
I want to thank Redneck Epicurean (Amy) for her Recipe #167308 as the inspiration to create this recipe. Amy, we'll always remember you.:)
Provided by Chef shapeweaver
Categories Lunch/Snacks
Time 12m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Warm Mexican chicken and rice mixture in microwave for 2 minutes.
- Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
- Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
- Fold bottom third over mixture,making sure filling is snug.
- Take the right side of tortilla and fold over.
- Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
- Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
Nutrition Facts : Calories 489.8, Fat 25.2, SaturatedFat 13.5, Cholesterol 59.3, Sodium 885.1, Carbohydrate 43.9, Fiber 2.6, Sugar 1.9, Protein 21
TEX-MEX BURRITOS
Got a hungry gang? Serve these seriously filling burritos, with beans, meat, potatoes, spirited chiles, and thick salsa topping it all.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
- Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
- Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
- Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.
Nutrition Facts : Calories 815, Carbohydrate 96 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 8 g, Protein 41 g, SaturatedFat 14 g, ServingSize 1/5 of Recipe, Sodium 1630 mg, Sugar 5 g
CHICKEN AND RICE BURRITOS
I haven't yet made these but had to save the recipe. They sounded so easy. I got the recipe off of a Mission Tortillas package.
Provided by WINNIE246
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet place chicken, rice, seasonings, water, and tomato sauce. Bring mixture to a boil.
- Cover and simmer 20 minutes, or until rice is fully cooked.
- Add chopped tomato and green onion to combine evenly.
- Place 1/2 cup of mixture in each tortilla and serve with whatever you like. Cheese, salsa, guacamole.
Nutrition Facts : Calories 511, Fat 11.9, SaturatedFat 3, Cholesterol 32.8, Sodium 1197.7, Carbohydrate 77.1, Fiber 5.2, Sugar 4.8, Protein 22.3
CHICKEN RICE BURRITOS
For a nice alternative to beef and bean burritos, I use this recipe, which I discovered several years back. If I fix the chicken mixture the night before, the next day's dinner is a snap. My 14-year-old gives these yummy burritos an enthusiastic "thumbs up"! -Suzanne Adams, Laguna Niguel, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce. Heat through; set aside. , In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. , Preheat oven to 375°. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 13-in. x 9-in. baking dishes. Sprinkle with the remaining cheese. Cover and bake until heated through, 10-15 minutes. Garnish with picante sauce and cheese.
Nutrition Facts : Calories 1133 calories, Fat 42g fat (20g saturated fat), Cholesterol 216mg cholesterol, Sodium 2133mg sodium, Carbohydrate 96g carbohydrate (4g sugars, Fiber 13g fiber), Protein 75g protein.
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
TEX-MEX CHICKEN AND RICE
Make and share this Tex-Mex Chicken and Rice recipe from Food.com.
Provided by Redneck Epicurean
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Spray a 2 quart casserole dish.
- Combine all the ingredients, reserving 3/4 cup of cheese.
- Place in the casserole dish.
- Top with the reserved cheese and cover with foil.
- Bake 25 minutes.
- Uncover and bake until lightly browned, about 10 minutes.
TEX-MEX CHICKEN AND RICE
Great way to use up leftover rice. I adopted this recipe from Recipezaar as it didn't have a loving home. I haven't had a chance to make it myself yet, but thought it sounded quick, simple and tasty. If you beat me to it, please let me know what you think!
Provided by -Sylvie-
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray skillet with cooking spray and heat.
- Add chicken breast cubes and cook until no longer pink.
- Stir in salsa, mexi-corn, black beans and leftover rice.
- Sprinkle with cheese and cook until melted.
Nutrition Facts : Calories 1076.2, Fat 14.2, SaturatedFat 5.5, Cholesterol 67, Sodium 742.8, Carbohydrate 190.7, Fiber 10.3, Sugar 1.8, Protein 43.6
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