Tag: burritos

Baked Chicken Enchiritos by E.A.T. (Everyone Around the Table Blog)

Chicken Enchiritos

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My daughter asked if I’d make chicken enchiladas for her. Sure, I said, except that I only had white flour tortillas (not the traditional corn), and I wanted to add beans for a little more protein and bulk. They were going to be something of an enchilada and something of a burrito. Thus, Chicken Enchiritos were born – and were delicious!

Baked Chicken Enchiritos by E.A.T. (Everyone Around the Table Blog)

Chicken Enchiritos all baked and melty, ready to serve up.

Everyone Around the Table Chicken Enchiritos

Serves 6

Ingredients:

Approximately 1 cup cooked chicken, diced *
1 can refried beans (could be black refries too, per your preference)
Approximately 2 cups shredded Mexican Blend cheese or just cheddar or Monterrey Jack
1 can Enchilada Sauce
Small flour tortillas

Method:
Pre-heat the oven to 325 degrees.

Apply non-stick cooking spray to a 9 X 11 glass baking dish, like Pyrex, bottom and sides.

Mix the diced chicken and refried beans together in a bowl.

Place a tortilla on a cutting board and place a large spoonful of the chicken and beans mixture lengthwise, toward one end of the tortilla. Note, this is not the typical enchilada method which has one heating the sauce in a skillet and dipping the corn tortilla in on both sides before filling. 

Sprinkle a little cheese over the mixture.

Roll the tortilla starting at the chicken/beans/cheese end and place it seam side down in the pan.

Continue filling and rolling the tortillas, placing them right next to each other in the pan. It’s okay to squish them in a little bit. And you may have to put a couple going the other direction depending on the size of your tortillas.

When the pan is filled, slowly drizzle the can of Enchilada sauce over the rolls, trying to cover them completely. If they didn’t get covered evenly, chances are, there’s some pooled between the rolls. Spoon that out and drizzle it over any bare parts.

Sprinkle cheese over the whole thing. Cover it loosely with aluminum foil.

Chicken Enchiritos sprinkled with cheese before baking.

Sprinkle the Chicken Enchiritos with cheese just before baking.

Bake with foil on for 20 minutes. Then remove the foil and rotate the pan, baking for another 20 minutes. The cheese on top should be melted and the Enchiritos should be heated through.

Serve them with sour cream and avocado. Do it up even more with diced tomatoes and red onion and cilantro.

*We’d made two baked chickens one Sunday and froze one, after taking it apart.

Serve Chicken Enchiritos with guac and sour cream.

Serve Chicken Enchiritos with guacamole and sour cream.


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Roasted Chili Breakfast Tacos

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When I was a newlywed, my husband and I grew a garden in the backyard of our first house. Cherry tomatoes and anaheim peppers grew better than anything else. One hot, late summer day, we picked some peppers and tomatoes and took them in the house to try to do something with them for lunch. The tomatoes were still warm from the sun but we sliced an onion and our peppers and sauteed them both in a skillet with olive oil. We put the peppers, onions and tomatoes in a tortilla, wrapped them up and gobbled them up! It was so delicious and so easy. Best of all, we were eating food we had picked only 15 minutes before. It made us feel very good about our new gardening skills.

Now many years later, in a new house with no gardening space, it is our annual, late summer ritual to buy bags of roasted chilies from farmstands and farmers markets. Oh, that smell means “autumn” to me! We divvy up the chilies into smaller bags and freeze them so we can have that wonderful harvest flavor throughout the year, like in our Make-Ahead Pork Green Chili Burritos. But we always keep one bag out for breakfast the next day. In a slight variation on that wonderful first-garden-lunch, we often make this delicious breakfast. Just look at this monster taco-for-two we made this past weekend!
Roasted Chilies Breakfast Taco

Roasted Chili Breakfast Tacos
Serves 2

Ingredients:
4 roasted chilies with the stem and cap cut off.
3 large eggs
1/2 an onion (white, red, or yellow – your choice)
1 diced tomato or a hand ful of cherry tomatoes, cut in half
2 tortillas
salt and pepper to taste

Method:
1. Dice or slice the onion.
2. Dice or slice the peppers.
3. Heat some olive oil in a skillet.
4. Saute the onion until it is translucent.
5. Add the chiles to heat them through (they are already cooked).
6. Add the tomatoes to heat them through – you want to retain that freshly-picked texture.
7. Break the eggs into a small bowl or small plastic cup and whisk with a fork until they are well-blended. This will make for fluffier eggs.
8. Scramble the eggs and add salt and pepper to taste.
9. If you want, lay the tortillas over the skillet as the eggs are cooking (one at a time) to soften and warm them. Or heat them briefly in another skillet for a little char.
10. Place the tortillas on a plate and fill with the egg, tomato, onion and chili mixture.
11. Fold over and enjoy!

Or, try this – prompted by some of the ingredients falling out while we ate, we also thought that you could pour the egg OVER the cooked veggies, allowing the eggs to set, almost like a frittata. That way, you’d avoid any veggies falling out. Experiment! See how you like it best.

This is a delicious way to enjoy the bounty of chilies, whether they came from your garden or off the farm.

Pork and green chili burritos

Make-Ahead Pork Green Chili Burritos

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I keep thinking life will calm down a little bit and I’ll have more time to cook more elaborate meals. But that doesn’t seem to be happening. How could it, with kids in the picture?! Thankfully, I have enough dishes in my repertoire that taste great but don’t take a ton of time, that I manage to put a good meal on the table ALMOST every night. The night I came up with this dish was definitely a proud moment. I got ooo’s and ahhh’s when I took it out of the oven and raves as the family ate it eagerly. There were enough leftovers for a couple of lunches too and it tasted even better then.

pork and green chili burritos

Under all that wonderful, warm chile cheesiness is nestled pork burritos for an easy dinner.

Make-Ahead Pork Green Chili Burritos

Serves 6-8 depending on whether they are cut in half or not

Ingredients:
6-7 large flour tortillas
1-1 1/2 pounds cubed pork*
1/2 onion, diced
2 cloves garlic, finely chopped
1 can beans of your choice, drained (I used black beans)
1 large jar 505 brand Green Chile (any brand or variety would do but I liked their All Natural one)
1/2 pound shredded cheese of choice (I used a Mexican blend but you can use whatever you prefer)

To garnish:
Shredded lettuce, diced red onion, avocados or guacamole, sour cream or plain yogurt, cilantro, diced tomatoes – all of these things add a fresh element, some crunch and additional nutrition.

Directions:
1. Cook the meat and onion. If you have a pressure cooker, this is the time to use it. Brown the cubed pork in some oil in the bottom of the pressure cooker, add the onion after the meat has started to brown. Add enough water (plus a chicken bouillon cube if you want for additional flavoring) to cover the meat. Then use the pressure cooker function and cook for about 15 minutes. Drain off the liquid and throw in the garlic. If you DON’T have a pressure cooker, dice the pork into smaller pieces and brown it in a skillet low and slow, adding the onion and then garlic, in that order. Because it’s diced, the garlic can burn easily so it shouldn’t go in until you are almost ready to take everything off the heat.

2. Add the beans to the meat mixture.

3. Spray the bottom and sides of a long baking dish with non-stick spray.

4. Place a tortilla at one end of the baking dish and add some of the meat/bean filling. Roll it up snuggly, keeping it in the baking dish, placing it seam side down. Repeat the process, continuing to assemble the burritos in the baking dish until you can’t fit anymore. For the average baking dish, 6-7 fit. Don’t squeeze them in too much or it will be too difficult to get them out.

5. Pour the green chile over the top making sure every bit of tortilla is covered so that it all stays moist. Then sprinkle cheese over the top, evenly.

6. Spray non-stick spray to a large piece of aluminum foil and cover the dish very loosely, leaving some space between the cheese and the foil if possible. NOTE: If you are making this ahead, go ahead and snugly cover the baking dish and place in the refrigerator until you are ready to bake it. Remove the foil for the last five minutes.

7. Bake for approximately 30 minutes (if it has not been refrigerated) at 350 degrees to heat everything through and melt the cheese. If you have refrigerated the dish, figure another 20 or so minutes more.

8. Just like the first piece of cake or pie, the first burrito out of the pan is a tricky thing to manage. If it comes out looking a little mangled, quickly cover that one with all the garnishes and no one will ever know the difference!

9. Garnish as you like and enjoy!

*Helpful hint about the pork – Sometimes you can get pork already diced but a handy trick I use is to buy a large pork loin at my local big-box store. The price-per-pound is usually very good and the meat is lean. From one long one, which is usually about a foot and a half long, I cut off a big chunk to be a roast, six slices for pork chops and then the rest, I cut into cubes. That will be three different meals from one pork loin! Good deal. 

Pork and green chili burritos

Beautiful! And tasty. Add all the fresh veggies you want for crunch and cool.