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Kay’s Chicken Burritos
I love a good burrito. But this was the first time ever I cooked chicken burritos and didn’t use some sort of salsa type of sauce or even avocado, which in my world is inextricably connected to burritos.
Just wanted to try something different and use what I had on hand this time. So, I boiled the chicken, used different vegetables than I would normally use, made a lighter sauce and turned it into something spicy, slightly crunchy and fun to eat.
We loved every single bite! It was different and delicious. I’m pretty sure we’ll switch between these and our regular burritos for the months to come.
Ingredients:
4 large tortillas
1 pound chicken breasts
1 medium carrot
1/2 cucumber
1 large onion
1 bell pepper
1 garlic clove
1 medium tomato
1 (canned) jalapeño
2 chicken bouillon cubes
2/3 tsp ground cumin
2 tsp cornstarch
2/3 cup corn
flat-leaf parsley
pepper & salt
sour cream
grated cheddar (to taste)
Directions:
Bring a pot of water to a boil and drop the bouillon cubes in there. My cubes are more flavor than saltness so I added a pinch of salt as well. Cook the chicken for 25 minutes—not too long or it’ll get really dry.
Don’t throw the broth away just yet. We’ll use it as the basis for the sauce.
Shred the chicken as soon as it’s cool enough to handle.
I turned the carrot, cucumber and bell pepper into match sticks. I cut half the onion in half-quarts and on the other side I finely minced the remaining onion, chopped the tomato and grated the garlic.
Heat a tbsp oil and saute the onion until translucent. Add the garlic and cook for another minute over low heat.
I finely minced a canned jalapeño. This sucker was HOT! Canned worked great for me because it blends into the sauce. Add it to the onion.
Also add the chopped tomato, 2/3 tsp ground cumin and pour in 2 1/2 cups of the chicken broth. Season with a pinch of salt.
Bring it to a boil and let it simmer for 10 minutes.
After 10 minutes you stir some water into the cornstarch and add it to the sauce to thicken it. Let it simmer for another minute or two.
Gives you time to chop the flat-leaf parsley. Stir it into the sauce and turn off the heat.
Heat another 2 tbsp of oil and saute the carrot for 2 minutes before adding the bell pepper and onion. Cook for 4 minutes over medium high heat white stirring.
I wanted to see what adding cucumber would do. Worked like a charm. Added a wonderful crispness and freshness.
As soon as the veggies are properly cooked you stir in the cucumber sticks and the corn.
Pour 1/3 of the sauce in with the vegetables.
Add the shredded chicken, mix it all up and give it a few moments to heat through.
Normally I would lightly toast my tortillas for a minute in a hot non-stick skillet, no oil. But because I was gonna finish them in the oven I didn’t bother this time.
Divide the chicken and vegetable mix between the tortillas, sprinkle a little grated cheddar on top and roll them up to enclose the filling. Place them in an oven dish.
Spread the remaining sauce over the tortillas.
And top them with more grated cheddar to taste.
Bake for 15 to 20 minutes at 400Fº (200Cº) until the filling is hot and the cheese has melted.
Looks good, but not quite finished yet. It needs a little somethin’ somethin’..
Like sour cream and more parsley! Now we’re talking.
What’s with the glare? I never said this would be healthy!
But it was fabulous alright. All things good rolled into one big burrito.
| Kay’s Chicken Burritos | |
| Ingredients |
1 pound chicken breasts 1 medium carrot 1/2 cucumber 1 large onion 1 bell pepper 1 garlic clove 1 medium tomato 1 (canned) jalapeño 2 chicken bouillon cubes 2/3 tsp ground cumin 2 tsp cornstarch 2/3 cup corn flat-leaf parsley pepper & salt sour cream grated cheddar (to taste) |
| Directions |
Boil the chicken breasts in chicken bouillon for 25 minutes, save the broth and shred the chicken. Heat some oil and cook the minced onion until translucent. Add the garlic and cook for another minute before adding the jalapeño, tomato and ground cumin. Pour in 2 1/2 cups of chicken broth, add a pinch of salt, bring it to a boil and simmer for 10 minutes. After 10 minutes you stir some water into the cornstarch and add it to the sauce to thicken it. Let it simmer for another minute or two. Add the chopped flat-leaf parsley and turn off the heat. Heat another 2 tbsp of oil and saute the carrot for 2 minutes before adding the bell pepper and onion. Cook for 4 to 5 minutes over medium high heat white stirring. Add the cucumber and corn, stir well and pour in 1/3 of the sauce before adding the chicken. Divide the chicken and vegetable mix between the tortillas, sprinkle a little grated cheddar on top and roll them up to enclose the filling. Place them in an oven dish and spread the remaining sauce over the tortillas. Top with more grated cheddar to taste and bake for 15 to 20 minutes at 400Fº (200Cº) until the filling is hot and the cheese has melted. Serve with sour cream. |
| Meal type: | main course |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
It looks wonderful. I think today I will cook vegetarian version for tomorrows lunch (because no chicken in my fridge). Thanks for sharing, it looks delicious!
The burritos look great. Really like the idea for the sauce.
Ziet er weer heerlijk uit zeg.
Nice burrito’s….
Looks great! I’m really gonna try this! I’m curious about how the cucumber will taste in the burrito’s ;)
The photos are very helpful. These look great, but remind me more of enchiladas than burritos — I tend to think of burritos as something I hold in my hands, but that’s just me. Looks delicious!
@Judy:
I always thought an enchilada was a corn tortilla that was ‘bathed’ in a sauce and then filled and a burrito was a flour tortilla stuffed with anything you can imagine!
Yes confusing alright- perhaps someone could explain?
I’m wondering now what a fajita is?
@Vanessa:
A fajita is a flour tortilla with grilled meat! (as far as I know:)
Or a Taco?
This recipe looks wonderful. I’m from Oregon, USA and this recipe looks more like enchiladas or I’ve seen them sometimes called smothered burritos. We make enchiladas either with corn or flour tortillas, I usually make cheese enchiladas with corn tortillas and red sauce and beef and cheese, bean and cheese or chicken and cheese with flour tortillas, using red sauce for beef and bean and usually a sour cream type sauce with the chicken.
Fajitas are marinated shrimp, beef or chicken (and sometimes all 3 combined) that is grilled, along with bell peppers and onions. The meat and veggies are usually put in soft tortilla shells, corn or flour, add lettuce, salsa, refried beans, mexican rice, shredded cheese and sour cream. We also make fajita salads, putting the grilled meat/veggies on a bed of greens and then add all the taco toppings you like.
Ik ben gek op burrito’s, taco’s, tortilla’s. Ik ben sowieso een mexican food lover. Echt super lekker! Who cares it’s not healthy. Sometimes we have to sin with food. Right? Jammie echt lijkt me super lekker Kay. Juist recepten die zo ter plekke worden verzonnen…vind ik altijd heerlijk.
These are indubitably enchiladas, enchiladas de pollo to be precise, not burritos. Burritos are dry on the outside, meaning there’s no sauce on top, and they are not generally baked. Burritos are similar to fajitas; they are just served wrapped. Enchiladas loosely translates as “enrobed in chile (sauce)”. Also, I have never seen enchiladas with such an involved filling! haha Nevertheless, they look amazing even though I detest sour cream. The cheese looks so inviting. Good job. YUM! Too bad I’m on a diet.
yummy! they look like enchiladas to me
I bet they taste heavenly. Love your photos!
Ik weet het, het is een beetje laat voor avondeten, maar dit heb ik zojuist in de oven geschoven:
http://i54.tinypic.com/2l57vk.jpg
(Recept tot op de letter gevolgd).
Ik ben benieuwd! Het ruikt verschrikkelijk lekker. :)
As someone who spent a few years living in Southern California, these are definitely a take on Enchiladas, not Burritos.
The differences between different Mexican dishes can be subtle but generally speaking:
Tacos are small soft tortillas with some filling.
Burritos are large soft tortillas stuffed and rolled.
Enchiladas are mediumsoft tortillas stuffed, baked and usually covered with sauce.
Chimchanga is like enchiladas but fried instead of baked.
Flautas are a very small taco, rolled with some filling and fried crispy.
Tostadas are flat tortillas fried until crispy.
Fajitas is a meal of meat and rice and veg etc that’s served with some tortillas.
You’ll hear arguments about corn tortillas vs flour tortillas, but they’re pretty much interchangeable these days.
This looks delicious!
I never thought of putting cucumber in there. I like it!
Enchilada’s or burritos, doesn’t matter to me. They look delicious and I love all the veg you have in them.
they look awesome and i can find most of the ingredients except cheddar cheese. i actually found some cheddar in “The English Shop” in cologne last week but the price was ridiculous!
do you know a good equivalent for cheddar?
~lytha in germany
Sorry Kay, but I’ve got to say this is a swing and a miss. These do not look very good, with carrot and cucumber (2 vegetables that don’t belong anywhere near a burrito!). Keep practicing, though, and you’ll get it!
@ Diana:
Says who? :)
I’m not one for dissing things I’ve never tried. Maybe that’s the difference between you and me? Think outside the box! It’s fun with food and who knows, you might be able to create something that’s different than everyone else does it.
Keep practicing though and maybe you’ll get it!
well at least i’m willing to try it before criticizing. i bought all the ingredients today. i was surprised to see cucumber but heck why not – is there a rule about this? if i were vegetarian i’d prefer vegetables to Pioneer Woman’s healthy idea of sourcream and cheese enchiladas.
oh and it’s not like she used the words traditional or authentic in the recipe name – she used her own name and creative license.
@lytha:
Don’t worry about it, I could have used the word wraps and he or she would have found something else to bitch about. Probably just a troll, two comments from the same IP and a fake email address.
Ha, trolletjes. Altijd leuk. :)
Ik schreef trouwens hierboven wel: tot op de letter gevolgd, maar ik bedenk net dat dat niet klopt, want in plaats van peterselie heb ik er een hand verse koriander op gegooid. Ik weet dat je dat niet lekker vindt, maar ik raad je toch ten zeerste aan om het te blijven proberen.
Mijn lief was een heel fanatieke koriander-hater maar is inmiddels bijgedraaid, na een paar keer onder mijn zachte dwang proberen met steeds een beetje meer.
Ik vond het zelf ooit ook smerig en zeepachtig, maar ik heb mezelf er in een mum van tijd aan kunnen wennen toen ik het op een gegeven moment hartstikke beu was dat ik het niet lustte.
Echt de moeite waard om gewoon eens te proberen of je het jezelf kunt leren eten, Kay! :) Het smaakt zó godallemachtig goed bij heel veel (semi-) Mexicaanse gerechten!