Freezer Friendly Green Chile Chicken Burritos

Like I’ve mentioned a few occasions prior to, my mother is a superb cook dinner. She’s at all times texting me movies of what she’s growing and crafting within the kitchen. A few months in the past, she despatched me a video of her selfmade chicken burritos. They were stuffed with green chile, bell peppers, potatoes, recaito, salsa and cheese; as soon as I took one glance I knew I was going to must recreate them for both myself and the blog.

Tony and I made a gigantic batch one afternoon and couldn’t prevent devouring them the remainder of the week as a result of they were FABULOUS. They keep completely within the refrigerator, and we even froze a couple of so that lets pull them out for an easy lunch or dinner. I am hoping you get an opportunity to lead them to, and in case you do, don’t omit to depart a comment and charge the recipe!

green chile chicken burrito on a plate with avocado and hot sauce

Ingredients in those wholesome chicken burritos

For this green chile chicken burrito recipe you’ll discover a recaito sauce, chicken, deliciously spiced potatoes and various yummy add-ins. Here’s what you’ll want:

cooking recaito in a pan for green chile chicken burritos

What is recaito?

Recaito, sometimes called sofrito, is a traditional Puerto Rican cooking base used in tons of various recipes like soups, stews and rice dishes. It’s in most cases a mixture of herbs like culantro, garlic, green pepper and now and again contemporary tomatoes, but on this green chile chicken burrito recipe my mom and I make it with garlic, onion, green and purple bell pepper, cilantro, jalapeño and green chiles. SO SO GOOD.

opened green chile chicken burrito on a grey board

Tips for making burritos

  1. Use fairly heat tortillas. This makes them much more straightforward to roll so that they don’t break up or destroy. You can heat them up for 10-20 seconds in the microwave earlier than assembling.
  2. Don’t overfill. Be certain to lightly distribute the chicken aggregate, potatoes and with regards to 3 tablespoons of shredded cheese onto each and every tortilla.
  3. Do the “tuck & roll.” The ultimate trick for rolling up burritos! Just bear in mind to tuck the results in, then roll up your burrito.

How to freeze homemade chicken burritos

To freeze: merely wrap every burrito personally in plastic wrap, then in foil and place in the freezer. Burritos will stay good within the freezer for up to 3 months.

To reheat: take away your chicken burrito from the foil and plastic wrap and microwave until warmed, about 2-Three mins. That’s it!

freezer-friendly green chile chicken burrito on a plate

I am hoping you like those wholesome, freezer friendly green chile chicken burritos as much as we did! If you make it, be sure you go away a remark underneath and rate the recipe. xo!

Freezer Friendly Green Chile Chicken Burritos

5 from 18 votes

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Absolutely delicious freezer friendly green chile chicken burritos loaded with veggies, protein, completely spiced potatoes and a touch of salsa and cheese. Make the filling for this straightforward chicken burrito recipe in only one skillet and freeze the extra burritos to revel in fast, filling dinners for weeks to return!

  • For the recaito mixture:
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ½ cup very finely diced yellow onion
  • ½ cup very finely diced green bell pepper
  • ½ cup very finely diced pink bell pepper
  • ½ cup very finely diced cilantro
  • 1 jalapeno, seeded and finely diced
  • 1 (4.5 ounce) can diced green chiles
  • For the chicken:
  • 1 pound lean flooring chicken (or turkey) 93%
  • 2 teaspoons flooring cumin
  • ½ teaspoon salt
  • Freshly ground black pepper
  • For the potatoes:
  • 1-2 tablespoons olive oil
  • 2 ½ cups diced gold potatoes (½ inch diced)
  • ½ teaspoon garlic powder
  • Add-ins:
  • ½ cup your favourite salsa or enchilada sauce
  • 1 ½ cup shredded Mexican blend cheese (or any more or less shredded cheese you’d like)
  • For the burritos:
  • 8 burrito dimension tortillas (common, whole wheat or gluten loose)
  1. First make the recaito aggregate: upload olive oil to a big skillet or pot and place over medium heat. Add in garlic, diced onion, diced green and purple bell pepper, cilantro, jalapeno and diced green chiles. Saute for five minutes or until onions and peppers transform smooth.

  2. Next add in ground chicken to the same skillet and wreck aside the beef. The recaito aggregate will naturally combine in with the chicken and that’s what we want! Sprinkle with cumin and salt and pepper and cook until chicken is totally cooked and no longer pink. Transfer aggregate to a large bowl and put aside.

  3. In the same skillet or pot, add in every other tablespoon of olive oil, diced potatoes, garlic powder and salt and pepper. Cook for approximately 10 minutes, stirring sometimes until potatoes are browned and comfortable. You may need to quilt the potatoes with a lid and/or add a tablespoon of water to prevent them from burning. Once potatoes are done you can take away from warmth and put aside.

  4. To collect burritos, make sure you have relatively warm tortillas; it makes them easier to roll. You can warm them up for 10-20 seconds in the microwave earlier than assembling. Lay out heat tortillas and frivolously distribute chicken combination and potatoes and about Three tablespoons shredded cheese onto each and every tortilla. Next drizzle about a tablespoon of enchilada sauce or salsa in each and every. Tuck results in, then roll up burritos.

  5. To heat up: Place on a baking sheet in the oven at 350 levels F for 5-10 mins or simply microwave them for a minute or two. If you love to get them a bit of crispy on the outdoor, drizzle olive oil in a skillet and place over medium warmth. Place burritos seam side down for a couple of minutes until they're golden brown, then flip and brown on ultimate facet. Serve with greek yogurt, salsa, avocado or scorching sauce. Makes 8 burritos. Freezer directions are within the notes.

These burritos are freezer-friendly. Simply wrap each and every burrito in my opinion in plastic wrap, then in foil and position in the freezer. To reheat, remove foil and plastic wrap and microwave until warmed, about 2-3 mins.

Nutrition

Servings: Eight servings

Serving measurement: 1 burrito (with add-ins + 1 common, burrito-sized tortilla)

Calories: 434kcal

Fat: 16.4g

Saturated fats: 6.9g

Carbohydrates: 44.1g

Fiber: 28.2g

Sugar: 3.9g

Protein: 26.5g

Recipe by way of: Monique Volz // Ambitious Kitchen | Photography through: Eat Love Eats

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