Monday, April 11, 2011

Chicken Enchilada Burritos

I know you are thinking, "Wait a second Katie, what's an Enchilada Burrito?"  It's a time saver.  One day instead of dipping the tortillas, rolling the enchiladas, and then baking for 20 minutes, I just wrapped all the yummy insides up in a big flour tortilla.  Saved me about 30 minutes and still tasted divine. 

If I haven't told you before, I'm not much of a recipe-follower but I'm going to do my best to give you the How-To guide to Chicken Enchilada Burritos.

PART I: Spanish Rice
[this is the base for a lot of my dinners]
Saute half an onion and 2 or 3 garlic cloves in some oil. 

Add a cup of rice and saute for several minutes over medium high heat.

Add 2.5 cups of water (or 2 cups and a can of diced tomatoes)

Add a heaping tablespoon of Chili Powder, another tablespoon of Cumin, some salt, and 1-2 teaspoons of chili paste or taco sauce to make it spicy.

Stir and Cover.

Once you see it's boiling, turn the heat to low. 
Set the timer for 15 minutes.

When its done, turn off the heat but LEAVE THE LID ON for another 10 minutes, 
then fluff with a fork and enjoy!

PART II: Stewed Chicken 
Here's how I do it: 
Fill a large pot with water, bring to a boil. 
Add half an onion, I don't even chop it.
 If you have any carrots or celery throw that in.
Add salt and several chicken bouillon cubes.
Add the chicken breast and boil 15-20 minutes.
Then shred the chicken using 2 forks to pull it apart. 
[save the broth for the enchilada sauce]

PART III:  Enchilada Sauce

 Take about half a stick of butter and melt it in a large saute pan.
Add 3-4 tablespoons of flour, or until it looks like this:

Sautee over medium heat until the mixture starts to darken, stirring constantly. 
Then add 3 or 4 heaping tablespoons of chili powder.
And 1 heaping tablespoon of cumin.
And salt to taste.

Stir continuously and slowly start adding chicken stock by the cup full.  
As it absorbs the broth, keep adding more 
until you get it to a nice saucy consistency.  
I like mine on the thicker side, and it takes about 4 cups of stock.  
Some people like it thinner.

Wow, looking at these pictures is making me hungry.  I love this stuff.  
You can use this enchilada sauce in multiple ways.  
I'm going to use mine in Chicken Enchilada Burritos.  

PART IV: Chicken Enchilada Burritos

Add your rice and chicken into the pan of enchilada sauce.
Simmer for several minutes.

I like to add sour cream, fresh onions, and cheese to mine and roll it into burritos.

My husband likes to eat his in taco form.

Both are amazing.  Enjoy!


  1. Yes! Chicken Enchiladas are Incredible! We made this today and loved them! Kathleen and I wish you were home to enjoy it with us. We miss you!
    xoxoxo Mom

  2. OOOOPS!!!! Chicken Enchilada Burritos! I am so excited about them I left out the Burrito part!
    xoxoxo Mom