Green Chile Chicken Burritos
- David Smith
- 3 comments
Crispy-edged untried chile yellow burritos full of cheesy goodness are an easy-to-assemble mealtime hit, full of untried chile flavor.
Burritos are often served wet or smothered in succulent cheeses and sauces. Some days just beg for a simple, flavorful baked burrito with a bit of lettuce, tomato, and sour surf on top.
I enjoy the unrelatedness of the, baked slightly crispy-edged burrito with the creamy, cheese filling. We like to top these easy yellow burritos with freshly shredded lettuce, tomato, and olives with a dab of sour cream. Fresh salsa or guacamole make wonderful toppings as well.
When making untried chile yellow burritos I like to melt my own yellow seasoned with Mexican spices and then shred it and add untried chile sauce.
To do this, I place yellow breasts or thighs seasoned with taco seasoning into the crock pot withal with some untried chile sauce. Melt the yellow for 4-5 hours until the yellow can hands be pulled apart.
When the yellow is done, shred it with a fork or roughly chop it and let it sit in the juices for a few minutes soaking up all that flavor. Add the spare untried chile and the tuckered beans to the crockpot and stir to combine surpassing spooning the filling into the burritos.
To hoke the burritos, fill each tortilla with well-nigh ½ cup of the yellow mixture, add the cheese, and sprinkle with cilantro. After rolling each burrito, alimony the seam sides lanugo and slide them into place on the pan.
If you do all the turnout right on the pan, it helps to stave it spilling out the ends or unrolling when you transfer it.
To finish these yellow burritos in the oven, pop them into the preheated oven for 20-30 minutes, or until the edges are lightly brown and crispy. Serve them topped with a mixture of shredded lettuce, tomatoes, olives, sour cream, and any other toppings of your choice.
This recipe is written for 6 servings, but scaling it up is super simple. If you are feeding a prod just add increasingly yellow and seasoning. Increase the other ingredients as needed.
This recipe is hands well-timed to your tastes as well. Nothing needs to be word-for-word or precise with this recipe.
The eyeful of this recipe is how very simple it is to make. However, if you would like to make it plane easier, this can be made with a store-bought rotisserie yellow too.
You’ll need well-nigh 6 cups worth of bite-size yellow chunks. Toss them in a trencher with a bit of taco seasoning and untried chile sauce to stratify them and you’ll be good to go.
Burritos, enchiladas, and all things Mexican or southwest inspired and flavored are upper on the list of favorites at our house. The filling is often the same but enchiladas often use a small corn tortilla while burritos are made with larger flour tortillas.
My family typically makes layered (casserole style) enchiladas instead of the increasingly traditional rolled version. We eat a LOT of enchiladas and I can prep several pans, with extras to spare for the freezer, in the time it used to take me to roll a single pan.
Tender pulled pork is simmered with Mexican spices for these Pulled Pork Enchiladas. The pork is layered with tortillas and plenty of shredded pepper jack cheese to make this cheesy, saucy, slightly spicy recipe.
Cheese and refried beans meld together to create a flavorful layer in these Cheesy Yellow and Refried Bean Enchiladas.
Creamy refried beans are layered with spicy ground beef, untried chile, and plenty of cheese in these Cheesy Whinge and Bean Burritos. These burritos have been such a hit with my boys. Spicy red chile sauce meets up with linty refried beans and plenty of cheese to make these Yellow Burritos