Chicken and Spinach Burritos
Ingredients
3-4 boneless chicken breasts (cooked in chicken broth, drained then shredded, about 5 cups) or white and dark meat taken from a store bought roasted chicken.
1 small box frozen chopped spinach, defrosted
2 eggs (beaten)
¼ cup cream or milk
¼ tsp. minced garlic
1 cup cheddar cheese, shredded
1/2 onion, chopped (cook chopped onion in microwave for 1 ½ minutes)
4 oz. can diced mild green chiles
1 cup salsa
flour tortillas, medium size
optional – add 1 can black beans, drained, rinsed and patted dry
Directions
Preheat oven to 350º.
1.| Take spinach and squeeze out water.
2.| Place in a bowl and break up with a fork.
3.| Add chicken, eggs slightly beaten, garlic, milk, cheese, onion, diced green chiles and salsa. Mix all ingredients well.
4.| Spray a 9x13 baking dish with Pam cooking spray. Spread about ½ cup (or more) of spinach mixture and chicken and roll the tortilla. Place in pan.
5.| Repeat until mixture is gone. Cover with foil and bake for 45 minutes. Serve with salsa, sour cream and tortilla chips.
Verde Enchiladas
Ingredients
4 boneless chicken breasts (cooked in chicken broth, drained then shredded, about 5 cups) or white and dark meat taken from a store bought roasted chicken.
2 cups Monterey Jack cheese, shredded
1 ½ - 2 cups sour cream
1 onion, chopped (cook chopped onion in microwave for 1 ½ minutes)
2 4 oz. cans diced mild green chiles
1 can chopped black olives (optional)
3 cups verde salsa
corn tortillas (thick)
canola oil
Spicy version: replace one can of green chiles with a can of chopped jalapenos.
Directions
Preheat oven to 350º.
1.| Stir together chicken, cheese, onion, diced green chiles and sour cream.
2.| Prepare 13 x 9 pan (and additional pan for extra) by spraying with Pam, then put a thin layer of verde salsa on the bottom of the pan.
3.| Pour 2 cups verde salsa into a large bowl (add more if needed). Line up the bowl of chicken mixture and the bowl of salsa. You are now almost ready to start making them.
4.| Fry corn tortillas in canola oil about 5 seconds on each side (this process makes the tortillas able to roll easily and not crack and split. If you use the really thin ones from the grocery stores, like Mission brand, they will fall apart in the frying/baking process).
5.| Fry each tortilla for about 10 seconds, put on a plate.
6.| Dip one fried tortilla in the verde salsa, then place about a 1/3 cup chicken mixture on the fried, dipped tortilla and spread out mixture.
7.| Roll it and place in prepared pan, do this 4 more times. Then go back to frying 5 more tortillas, fill and put in pan, etc.
8.| After all the chicken filling is gone, pour some of the verde salsa from the bowl on top of the prepared enchiladas, sprinkle with additional Monterey Jack cheese if desired. Cover with foil and bake for 35 – 40 minutes. Serve with remaining verde salsa, sliced lettuce, chopped tomatoes, avocado slices, chopped jalapenos, black beans and tortilla chips.
Kid's Rolled Tacos
Ingredients
small flour tortillas
1 cup grated Monterey Jack Cheese
½ cup cut up leftover (cooked) chicken or steak
optional: chopped green chiles to taste
Directions
1.| Mix ingredients and roll about 2 tablespoons in a tortilla.
2.| Use a toothpick to hold in place if necessary.
3.| Bake at 350 degrees for 10–12 minutes.
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Recipes provided by local mom Ramona Warner.
Published: May 2011
