Chicken and Rice Burritos

These are delicious and actually pretty easy. I took components from different recipes to put this together. I love how it’s pleasantly warm spicy, not extremely hot. Mix any other veggies inside, bell peppers, Jalapenos, spinach, mushrooms… I have one in the freezer to see if it freezes right now.



Ingredients:
2 -3 pounds  chicken , cooked and shredded
1 1/2 cups white rice (or more), cooked
1 1/2 cups cheese, shredded
1/2 cup onions, chopped
1 cup tomatoes, diced
1 bunch cilantro
corn
1 can black beans, rinsed and drained
3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth
1/2 cup salsa, or more if needed
tortillas

Directions:
Melt butter in a saucepan. Stir in flour and then add chicken broth. Let thicken. Add salsa.
Mix chicken, cooked rice, cheese, onions, tomatoes, cilantro, corn and black beans. Stir in sauce till slightly saucy.
Put half a cup of filling into each tortilla and fold. Dry fry in a pan. Serve right away with salsa, sour cream, guacamole…

Crispy Baked Burritos

These are easy go make and are very flexible with what is put inside. Black beans, lentils and refried beans can be exchanged for pinto beans; meat or eggs can be added as well as any other Mexican topping. Once again, I didn’t take any good pictures, so I’ll make them again soon!

Ingredients:
4 cups pinto beans, cooked and drained
8 ounces tomato sauce
1/2 cup salsa
1 teaspoon chili powder
1 1/2 cups cheese
10 tortillas
2/3 cup salsa
1/2 cup sour cream
black olive, chopped
lettuce, shredded

Directions:
Preheat oven to 375 degrees.  Spray large casserole dish.
In food processor, combine beans, tomato sauce, salsa and chili powder.
Fill each tortilla with 1/3 cup bean mixture and 2 T. cheese.  Roll and place in pan.
Bake for 11-14 minutes uncovered.  Remove from oven.
Make two strips of salsa down tortillas.  Sprinkle with black olives.  Bake 2 minutes more.
Top with sour cream and serve.

Chalupa (Grandma from Hawaii)

We usually triple this recipe and freeze the leftovers to make minute meals later. It is by far one of our favorite family meals.

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Ingredients:
2 cups pinto beans, dry
3 pounds pork roast
7 cups water
1/2 cup onions, chopped
2 cloves garlic, minced
1 tablespoon salt
2 tablespoons chili powder
2 tablespoons cumin
1 teaspoon oregano
1 4 oz can green chilis

Directions:
Combine ingredients in pot, crockpot of counter roaster.
Bring to a boil.  Reduce heat.  Simmer, covered for 5 hours or until roast falls apart.
Uncover and cook 1/2 hour more to thicken.
Serve with tortillas, rice, tacos, tortilla chips, shredded lettuce, avocados, onions, grated cheese, sour cream, hot sauce, salsa or any other Mexican condiment.

Notes: Freezes well.

 

Chicken Enchilada Sauce

A twist on the usual Mexican that we eat everyday? This is a delicious and still super-simple way of serving Mexican. The original recipe was served over pasta and while I enjoyed it that way, rice was definitely preferred by the family. 

Ingredients:
2 chicken breasts
2 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, diced
1 red or green pepper, diced
1 can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
20 ounces canned green chili enchilada sauce
2/3 cup red enchilada sauce
2 cups shredded cheese
1 cup sour cream
Cooked rice
avocado, diced
green onion, sliced
black olives, sliced
tomatoes, diced
sour cream

Directions:
Cook and shred chicken. Heat oil in deep skillet and cook onions for about 3-5 minutes. Add garlic and peppers and cook for another 3-5 minutes.
Add chicken, green chiles, cumin, chili powder, salt and enchilada sauces. Let simmer for about 8-10 minutes. 
Add cheese and stir till cheese is melted and heated through. Add sour cream and heat till hot. Serve over rice with avocados, green onions, black olives, tomatoes and sour cream. 

Tomato Salsa

This is a family favorite. It never lasts long in our house and can be eaten with just about everything, though chips is definitely the most popular. I’ve also served it with eggs and chicken, but fish would taste delicious too!



Ingredients:
28 ounces canned tomatoes (or more), drained
1 onion, finely chopped
3 jalapeno peppers, chopped
1 ounce white vinegar
1 ounce lime or lemon juice
1 Tablespoon garlic salt
1 Tablespoon vegetable oil
cilantro, chopped
corn, to taste
1 can black beans

Directions:
Combine all ingredients.
Chill and serve.
Notes: Tastes better when chilled.