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Monday, July 19, 2010

Chicken Cheese Burritos

Sunday we hosted 50 or so people for a cook out. It was wonderful and there was mountains of delicious food. We ended up with 4 or so chicken breasts that I had cooked in the oven slathered in extra virgin olive oil and seasonings so tonight we had Chicken and Cheese Burritos.

I started by chopping up a small onion, and adding it to a hot skillet that had coconut oil in it. I then chopped up some frozen peppers that we needed to eat up.

While the onion and peppers cooked I used the bang bang chicken method (put the chicken in a ziploc bag and beat it with a rolling pin to break it into small pieces) and added the chicken to the pan.

I then added taco seasonings (homemade of course) and about a half a small jar of homemade chicken broth to the pan along with about a cup of leftover sushi rice.
I let this simmer for about 6 minutes or so. I already had my tortillas made and my cheese shredded. I laid one tortilla down, in the center I put about a half cup of the meat mixture and topped it with a handful of cheese.
I then folded them burrito style - see how the meat is kinda long and skinny? Fold those edges in first. Next fold up from the side closest to you and roll tightly. Place in pan seam side down. In the past I have topped these with canned green enchilada sauce but when I looked at all the unhealthy ingredients I just skipped that step.

I put them in a 400 degree oven for about 10 minutes to melt the cheese and crisp the outside - which is how we like them. I served them with salsa and Mexican sour cream (crema) . I made 2 pans and we didn't have enough. This would make a great freezer meal to take to a mommy who just had a baby or they could be individually frozen and then reheated in a toaster oven for a quick meal.

2 TBS fat - coconut oil or lard
1 small onion diced
1 cup, diced peppers - variety -green, red, yellow, orange or whatever you have
3 -4 chicken breasts, cooked and shredded
taco seasoning for 1lb meat
1.5 cups homemade chicken broth (or so, if you don't have enough, add water)
1.5 cups cold rice, cooked
Shredded cheese - 2 cups (maybe less - to taste)
Tortillas - preferably homemade

Saute onion and peppers in fat until the onion starts to wilt. Add chicken, broth and seasonings simmer for 6 minutes. Place a half cup of meat mixture to center of a tortilla in a thin line. Top with a handful of shredded cheese. Fold and put in pan. Cook in a heated 400 degree oven for 10 minutes or until toasted.
(makes about 12 burritos) serves 6

Oh, and did you notice I was using those aluminum foil pans? The kind you can just toss when you are done? Well, mine has been used over and over. You just wash and dry them and they are good to go for many more uses. Just a little frugal tip for you!

I am linking this to the Fabulous Real Food Blog Hop - Two for Tuesdays, hosted by myself and 6 other amazing bloggers. Please come check out all the great posts and be sure to link up your own Real Food Post! Be sure to grab a badge!



I am also linking to Blessed with Grace's Tempt My Tummy Tuesday and Balancing Beauty and Bedlam's Tasty Tuesday.


  1. These look great and nice and healthy!! I try to watch what I top my burritos or enchiladas with too. You can make a perfectly healthy meal unhealthy just by pouring a sauce on it! Thanks!

  2. I never knew you had to put them in the oven. I will definitely do that next time I make burritos.

    Best wishes,

  3. These look awesome! What a great idea.

  4. Tons of my favorite flavors rolled into a neat little package...awesome! They look great, Christy =)

  5. Yummy burritos! Definitely a crowd pleaser!

  6. I love it when you have yummy left-overs to repurpose into another meal! These look delish!

  7. What a great way to use up leftovers. I make my own tomatillo sauce when my garden is overflowing with tomatillos. Not yet, unfortunately. I'm now craving a chicken burrito for lunch.

  8. I like the idea of individually freezing them. They'd reheat so well.

  9. These sound delicious. It's been way too long since I've had a burrito. Thanks for sharing this on Two for Tuesday this week. I also love the idea of freezing them individually! Such a great thought. I'll definitely have to try that.

  10. This looks delicious!

    I'm a newest follower from That Mama Gretchen!

  11. Burritos were a great way to use up your leftovers! I've never used coconut oil before, but I've heard so many great uses for it and would like to try it. Great recipe!

  12. Christy! Where do you FIT 50 people! lol I love this make ahead recipe for a big party! Delicious! Thanks for hosting and posting on the two for tuesday recipe blog hop! you wicked rock! :) Alex@amoderatelife

  13. Yummy!!! I've been making homemade frozen burritos and they're yummy!

  14. Kim - I use coconut oil wherever someone might use veg. oil. It is the only way to go. I also have used it in baking in place of shortening or liquid oil. love it!

  15. Christy, now that is a REAL burrito! I love it! Thanks for sharing on Two for Tuesdays!

  16. These look really interesting. I think I will add this to try soon! Thanks for the idea!

  17. Love this recipe - it's economical, easy and kid friendly too. Mexican food has never been part of our repetoire but this one will definitely make it to our dinner table. Yum Yum!!!

  18. 3 Researches PROVE Why Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually burn fat by eating coconut fat (including coconut milk, coconut cream and coconut oil).

    These 3 researches from major medicinal journals are sure to turn the conventional nutrition world around!