Thursday, September 9, 2010

Caroline's Chicken Enchilada-Burrito

These enchilada-burritos are something I have been making for years, or at least some version of them, all depending on what I have in the refrigerator. I call them enchilada-burritos for a couple of reasons. First, they aren't your typical meat and cheese enchilada because I include vegetables and beans inside. But, they aren't really a burrito either, because they aren't huge, they aren't overly stuffed, and they don't have rice in them (although I guess not all burritos have rice in them). So I just decided to give them both names; that is one of the small pleasures of coming up with your own recipes, you can name them whatever you please.

Caroline's Chicken Enchilada-Burrito
Recipe and Picture by Caroline
makes 10 enchiladas
about 5 or 6 servings

10 flour tortillas
4 or 5 large chicken breast, boiled and shredded
2 tablespoons better than bouillon, chicken flavor (or use a couple of bouillon cubes)
1 teaspoon Creole seasoning
1 tablespoon olive oil
1 ½ red bell peppers, diced into ¼ inch pieces
½ to 1 jalapeño, minced (amount based on desire of heat)
¼ yellow onion, diced
1-14 oz can black beans
1-6 oz can diced green chilies
1 to 1 ½ cups green enchilada sauce
1 ½ cups shredded cheddar cheese
3 cups shredded lettuce
2 tomatoes, diced
sour cream

1. Boil a large pot of water, add a dash of salt, Creole seasoning, and 1 tablespoon chicken bouillon (I like the Better than Bouillon variety, it is a thick liquid, but bouillon cubes will work just fine). Add the chicken, boil for 20 minutes or until cooked through. Drain cooking water; shred chicken. Set aside.
2. Heat a large skillet over medium-high heat, add olive oil. Add peppers, jalapeño, and onion, cooking for 2 minutes, until just beginning to soften. Add green chilies, black beans, 1 tablespoon of chicken bouillon, shredded chicken, and ¼ cup water. Cover and simmer on low heat for 5 minutes. Remove cover, add ¼ cup enchilada sauce; continue to cook for another minute or two, uncovered to let most of moisture cook off; salt to taste.
3. Place all of the flour tortillas, folded in half envelope style, in a 13x9 glass baking dish. Put a small amount of the cheese in each tortilla envelope. Evenly distribute the chicken mixture between the 10 tortillas, and then roll them up, seal facing down. Toss the remaining cheese over top of the rolled enchiladas; pour the remaining enchilada sauce over top; cover with foil.
4. Cook foil covered enchiladas in a 350° oven for 15-20 minutes, remove foil and cook for a remaining 10 minutes. Serve warm with lettuce, diced tomatoes, and sour cream.

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