Quick Chicken Burritos
I came up with these for a quick kid-lunch one day. They were so good that theyve become my standard way to use up leftover chicken. I like to make a double batch and wrap half of them individually to freeze. Then my teenagers can take them out of the freezer and microwave them whenever they want.
I came up with these for a quick kid-lunch one day. They were so good that theyve become my standard way to use up leftover chicken. I like to make a double batch and wrap half of them individually to freeze. Then my teenagers can take them out of the freezer and microwave them whenever they want.
- Carbohydrate 81.7532175017018 g
- Cholesterol 67.2201607146457 mg
- Fat 18.0600327032616 g
- Fiber 13.3791190878438 g
- Protein 31.8783459038716 g
- Saturated Fat 6.42222148897657 g
- Serving Size 1 1 Serving (331g)
- Sodium 293.218056549891 mg
- Sugar 68.3740984138579 g
- Trans Fat 1.64374474222227 g
- Calories 605 calories
Step-by-step
- Preheat oven to 350 F.
- Combine water and taco seasoning in a large skillet.
- Heat to simmering; add chicken and black beans (if using) and simmer until water is evaporated or absorbed.
- Remove from heat.
- Spread 3 or 4 spoonfuls of chicken mixture in a line down the center of each tortilla, leaving about an inch at the bottom and 2-3 inches on each side.
- Top evenly with shredded cheese.
- Fold the bottom of each tortilla up over the chicken mixture, then fold each side toward the center and secure with one or two toothpicks (see photo).
- Spray a large rectangular baking dish with nonstick cooking spray.
- Place burritos in dish and bake for 15 minutes or until cheese is melted.
- Serve with salsa or taco sauce if desired.
The ingredient list alone fails to reveal how moisture management dictates the structural integrity of a rolled tortilla.
- Simmer the shredded chicken with water and taco seasoning until all liquid completely evaporates to prevent soggy tortillas during baking.
- Bake at 350 degrees Fahrenheit for precisely 15 minutes to melt the cheddar cheese without drying out the exterior of the tortilla.
- Judge doneness visually by watching for the cheese to bubble slightly and the tortilla edges to turn lightly golden and crisp.
- Wrap assembled, unbaked burritos tightly in aluminum foil and freeze for up to two months for reliable future meals.
- Thaw frozen burritos overnight in the refrigerator before baking, or pierce the foil and microwave on high for two minutes if pressed for time.
Securing each roll with wooden toothpicks stops the filling from shifting while transferring the assembled pieces into the baking dish. Proper moisture reduction during the initial skillet reduction phase guarantees a crisp exterior texture rather than a steamed pastry.
