Chicken Burritos with Salsa Verde and Lime
One of my favorite things to do is watch cooking shows! There are several that I watch and one of them is the Food Nanny. Her name is Liz Edmunds and she is really concerned about families taking time to eat dinner together and have great conversation while eating great food. I love her show. I'm really excited that I get to see her in person in a couple of months and hopefully I'll get to meet her too! On her show the other day, there was an enchilada recipe that I wanted to try, so I pulled out her cookbook and tried it for our family last night. This was a fun meal, the sauce is almost like the green dressing that you get at Cafe Rio, neither of our kids were a big fan of the lime in the rice, but I liked it!
Chicken Burritos with Salsa Verde and Lime
The Food Nanny Rescues Dinner, page 119
Santa Fe Lime Rice (recipe follows)
1 pound boneless, skinless chicken breasts
Salt and ground black pepper
1 (15 ounce) can black beans, drained
6 burrito size flour tortillas
1 cup (4 ounces) shredded Pepper Jack cheese or Monterey Jack Cheese (I used Pepper Jack and Medium Cheddar)
Sauce:
2 cups bottled salsa verde
2 (.4 ounce) packets buttermilk dressing mix
2/3 cup chopped fresh cilantro (optional)
2/3 cup sour cream (I used light)
2/3 cup mayo (also light)
2 teaspoons minced garlic
1 teaspoon coarse salt (like Kosher or Sea Salt)
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 cup sugar
Dash tabasco (optional) kind of do this to taste
Cook chicken, you can either grill, broil or bake it. If you grill or broil it then when you shred it, season it with salt and pepper. I chose to bake it, I put some olive oil over the top and then salt and pepper.
To make the sauce, place all the ingredients in the blender and blend until smooth. Then heat the sauce either on the stove or in the microwave.
Heat black beans, you can heat them either on the stove or in the microwave.
Next assemble the burritos. Take your tortillas, I used tortillas that you cook yourself, they just taste better. I buy them at Costco, but I've seen them at the grocery store too. Take the tortilla and place a scoop of beans and rice in them, then divide the chicken among them. You'll notice from my pictures that I served the rice alongside, not in the burritos. Then to fold them, you fold up the bottom third of the tortilla, over the filling, next fold in the sides and then I kind of roll the top over it all, being careful to keep the sides tucked as I roll. Pour the sauce over the top and sprinkle the whole thing with cheese.
To heat the burritos, turn on your broiler, place the pan on a rack about 6 inches from the broiler and be really careful, the broiler is powerful and you can burn things really quickly. The burritos are done when the cheese is melted and the sauce is bubbling.
Santa Fe Lime Rice
The Food Nanny Rescues Dinner, page 123
1 cup uncooked long-grain white rice or calrose rice
2 cups chicken broth
1/4 teaspoon salt
Juice of 1/2 lime
2 tablespoons butter
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
Put the rice, chicken broth and salt into a large saucepan and place on the stove, heat over medium high heat, until the liquid starts to boil. Lower the heat to a simmer and add the other ingredients to the pan. Stir, cover the pan, and allow to cook over low heat for 15 to 20 minutes, until the rice is tender.
Chicken Burritos with Salsa Verde and LimeThe Food Nanny Rescues Dinner, page 119
Santa Fe Lime Rice (recipe follows)
1 pound boneless, skinless chicken breasts
Salt and ground black pepper
1 (15 ounce) can black beans, drained
6 burrito size flour tortillas
1 cup (4 ounces) shredded Pepper Jack cheese or Monterey Jack Cheese (I used Pepper Jack and Medium Cheddar)
Sauce:
2 cups bottled salsa verde
2 (.4 ounce) packets buttermilk dressing mix
2/3 cup chopped fresh cilantro (optional)
2/3 cup sour cream (I used light)
2/3 cup mayo (also light)
2 teaspoons minced garlic
1 teaspoon coarse salt (like Kosher or Sea Salt)
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 cup sugar
Dash tabasco (optional) kind of do this to taste
Cook chicken, you can either grill, broil or bake it. If you grill or broil it then when you shred it, season it with salt and pepper. I chose to bake it, I put some olive oil over the top and then salt and pepper.
To make the sauce, place all the ingredients in the blender and blend until smooth. Then heat the sauce either on the stove or in the microwave.Heat black beans, you can heat them either on the stove or in the microwave.
Next assemble the burritos. Take your tortillas, I used tortillas that you cook yourself, they just taste better. I buy them at Costco, but I've seen them at the grocery store too. Take the tortilla and place a scoop of beans and rice in them, then divide the chicken among them. You'll notice from my pictures that I served the rice alongside, not in the burritos. Then to fold them, you fold up the bottom third of the tortilla, over the filling, next fold in the sides and then I kind of roll the top over it all, being careful to keep the sides tucked as I roll. Pour the sauce over the top and sprinkle the whole thing with cheese.
To heat the burritos, turn on your broiler, place the pan on a rack about 6 inches from the broiler and be really careful, the broiler is powerful and you can burn things really quickly. The burritos are done when the cheese is melted and the sauce is bubbling.
Santa Fe Lime Rice
The Food Nanny Rescues Dinner, page 123
1 cup uncooked long-grain white rice or calrose rice
2 cups chicken broth
1/4 teaspoon salt
Juice of 1/2 lime
2 tablespoons butter
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
Put the rice, chicken broth and salt into a large saucepan and place on the stove, heat over medium high heat, until the liquid starts to boil. Lower the heat to a simmer and add the other ingredients to the pan. Stir, cover the pan, and allow to cook over low heat for 15 to 20 minutes, until the rice is tender.
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