Cheesy Chicken Fajita Burritos

Social Media made me make these. I've been influenced and I'm glad. 

Cheesy Chicken Fajita Burrito

Source: Stealth Health Life

THE SHEET PAN MEAL PREP SERIES Episode 1

Per Burrito (Makes 12) 445 Calories 42g Protein 35g Carbs 16g Fat

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Fajita Veggies: 6 bell peppers, diced
2 onions, diced
15g (1 Tbsp) coarse salt

Fajita Chicken: 1360g (48oz) boneless, skinless chicken thighs, diced
40g (2 Tbsp) tomato paste
30g (2 Tbsp) chili paste (harissa or adobo sauce)
3 packets taco seasoning
20g (1 ½ Tbsp) neutral oil
Optional: oregano and chili powder, to taste

Burrito Fillings: 280g (10oz) pico de gallo 150g (⅔ cup) 0% Greek yogurt 120g (1 cup) reduced-fat mozzarella cheese
80g (⅔ cup) reduced-fat cheddar cheese
 Optional Topping 80g (⅔ cup) reduced-fat mozzarella (for melting on top)
Chopped fresh cilantro, for garnish

Assembly: 12 @eatcounter burrito-sized protein tortillas (or burrito sized tortillas of choice)

Instructions 1.) Preheat oven to 425°F. On a large sheet pan, toss diced bell peppers and onions with coarse salt. Roast for 20-30 minutes, or until soft and moisture has mostly evaporated.

2.) Remove pan from oven. Add diced chicken thighs directly on top of the roasted veggies. Add tomato paste, chili paste, taco seasoning, oil, and optional spices. Mix everything together directly on the pan until well combined.

3.) Return pan to oven and roast for another 18-20 minutes, or until chicken is fully cooked. For extra browning, switch oven to broil for 2-3 minutes at the end.

4.) Remove from oven and immediately add pico de gallo, shredded mozzarella, cheddar, and Greek yogurt. Stir everything together on the pan until the cheese is melted and mixture is fully combined.

5.) Sprinkle additional mozzarella over the top and return to oven for 2-3 minutes to melt. Garnish with chopped cilantro.

6.) Use a spatula to divide the mixture on the pan into 12 evenly sized sections - these will be your burrito portions.

7.) Place one portion of filling in each burrito-sized tortilla and roll tightly. Wrap in foil or parchment and freeze for later.

To reheat, wrap in a paper towel and microwave for 3-4 mins, air fry or pan fry after if you want a crispy tortilla.

Sweet Chili Pork Tacos

 We tried an EveryPlate subscription and it was probably our favorite food delivery subscription that we've tried yet. This was my favorite recipe from the box. 

Sweet Chili Pork Tacos 
(with red cabbage slaw, zesty crema, and peanuts.) 
Source: EveryPlate

Ingredients:

1 lb Ground Pork

10 small flour tortillas

2 tbs Sweet Thai Chili Sauce

1/2 head shredded red cabbage

1/4 cup unsalted peanuts

1 lime, quartered

1/2 c Sour Cream

Cornstarch

2 tsp Ponzu Sauce

Garlic, minced

Salt & Pepper, to taste

1 tsp Sugar

Vegetable Oil

Directions: 

1. Wash and dry cabbage and lime. Zest and quarter lime. Peel and mince garlic. Toast peanuts in a dry pan (the pan you'll use to cook your meat), for 2-4 minutes. You'll know they're done when you can smell their nutty smell and they start to release their natural oils. Roughly chop peanuts. 

2. In a small bowl, stir together juice from half the lime, 1 tsp sugar, and a pinch of salt and pepper until sugar and salt have mostly dissolved. Add 1/4 of the cabbage and a pinch of lime zest; toss to combine.

In a separate small bowl, combine sour cream, 1/2 tsp garlic, a large pinch of lime zest, and salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. 

3. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned, 4-5 minutes. Season with salt and pepper. Add remaining cabbage and remaining garlic; cook until cabbage is wilted and pork is cooked through, 2-3 minutes. Season with salt and pepper. 

Add 2tbs chili sauce. 2 tsp ponzu sauce, 1 Tbs cornstarch, and 1/2 cup water to pan with pork mixture. Cook, stirring, until sauce has thickened, 2-3 minutes. Turn off heat. 

4. Warm tortillas on an electric skillet. Divide tortillas between plates; fill with pork mixture, cabbage slaw, crema, and peanuts. Serve with remaining lime wedges on the side. 

Chicken Wrap

Chicken Wrap
Source: Adapted from Valentina's Corner

Ingredients
1 chicken breast
2 cups lettuce, sliced thin
4 slices bacon, cooked

1/2 red pepper, 1/2 green pepper sliced thin
1 tomato, cubed
1/4 red onion, sliced
1 avocado, sliced or cubed
3 Tbsp shredded cheese, optional
1/4 cup ranch
1 tsp Southwest Chipotle seasoning
flour tortillas

chicken breast seasoning:
¼ tsp ground paprika
¼ tsp garlic powder
½ tsp salt
⅛ tsp ground pepper
1 Tbsp oil, for sautéing

OR Kickn' Chicken Seasoning


Instructions
In a bowl, combine seasonings for chicken. Season both sides of the chicken.
Cut bacon into small pieces. Over high heat, cook until crispy. Empty onto plate with paper towel. In same pan, using reserved bacon grease- Sear chicken 2-3 minutes per side. Turn heat down to low, close lid of the skillet and cook another 5-6 minutes, until chicken is tender.

Slice lettuce and onion, cube tomatoes and slice or cube avocado.
In a small bowl combine together the ranch and seasoning.
In a skillet, heat the flour tortillas until desired crispiness. (Or layout tortilla on wire rack in oven and bake until crispy.)
Slice chicken into thin strands, add to tortilla. Add remaining ingredients over top of chicken. Drizzle with the ranch.
Roll the wrap. Enjoy, friends.

Mini Burritos

These were such a fun appetizer. I loved them! We took them to a party and they disappeared in minutes. I also think that I will be making them frequently for kids lunches/dinners. They are the perfect size for little hands. Plus, I almost always have these ingredients on hand.
Mini Burritos = Success! 

Mini Burritos
Source: The Girl Who Ate Everything

Ingredients:
1 1b ground beef
½ small onion, diced finely
1 packet (1 oz) taco seasoning mix (Chili Powder, Onion Powder, Garlic Salt, Cumin, Paprika)
3 tablespoons water
1 (15 oz) can refried beans

3/4 cup cooked rice (optional)
3/4 cup salsa
1½ cups shredded cheddar cheese
1 package flour tortillas for burritos (10 tortillas; 8 inch)
butter for basting
Toppings: sour cream, guacamole, salsa


Directions:
Preheat oven to 350 degrees.
In a large skillet, brown the beef and onion until beef is no longer pink.
Add the taco seasoning and 3 tablespoons of water. Stir and cook for a couple of minutes. Remove from heat and stir in the refried beans, rice, salsa, and cheese.
Quarter each flour tortilla with a pizza slicer making 4 wedges from each tortilla. Spoon about 2 tablespoons of meat mixture onto the wide part of each tortilla. Fold the sides in and roll up towards the small end creating a mini burrito. Place burritos on a cookie sheet. If preparing ahead of time cover and refrigerate until serving.
Brush burritos with melted butter if desired. Bake for 10-15 minutes or until burritos are warm.

Add your favorite toppings such as sour cream, guacamole, and salsa.

Ranch Chicken Enchiladas

Anyone who knows me really well knows that my mom's chicken enchiladas are pretty much my favorite food in existence. Covered in white creamy goodness and loads of cheese... mmmm.  I usually scoff at all other enchilada recipes, because hello - if I'm going to make enchilada's, I'm going to make those ones. However, I came across this recipe and thought they looked delicious. They have a yummy flavor combination and in all honesty - are much healthier than my favorite enchiladas (stuffed with cream of chicken soup and sour cream). I'll definitely make them again! (I also like that you can cook the chicken in a crock pot, or you can use pre-shredded chicken to make this really fast! Plus I always have these ingredients in my house.



Ranch Chicken Enchiladas

Source: The Recipe Critic

Ingredients:

3-4 Boneless Skinless Chicken Breasts
Chicken taco seasoning (2 tsp chili powder, 1 tsp garlic powder, 1 tsp onion salt, 1 tsp cumin)
1 package ranch dry salad dressing
½ cup bottled ranch
½ cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
1 package white flour tortillas

Instructions
Prepare chicken.  Option 1: Cook in the slow cooker with the ranch packet, taco seasoning and, chicken broth on low for about 3-4 hours. Option 2: Combine seasonings with already cooked and shredded chicken, omitting chicken broth. 

Mix the ½ cup of ranch and ½ salsa in a bowl. Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
Assemble the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla, and layering shredded chicken and sprinkling with cheese before rolling it up.
Line up the enchiladas in the 9x13 pan and top heavily with the cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
Drizzle the top with ranch and enjoy!

BBQ Pork & Pineapple Quesadillas

The original recipe for this is a crock pot and chicken recipe. However, I had some extra shredded pork in my freezer that I was wanting to use - and when I found this I loved that it was a different take than what I usually do with our shredded pork. You could use chicken (and I probably will in the future because I like to keep shredded chicken on hand as well) - and you could put it in the crock pot, but I've written the recipe to reflect how I made (and will make in the future) this yummy dish. I love how easy it was, how I could leave the pineapple out of David's (crazy boy), and how yummy it turned out. 

BBQ Pork & Pineapple Quesadillas
Source: Adapted from Krafted Koch

Ingredients:
8 10" flour tortillas
1 lb. pork roast, cooked and shredded
1 c. BBQ sauce
1 c. onion diced
1 T oil (for sautéing onions)
4 c. fresh pineapple sliced thinly (or substitute a large can of pineapple tidbits)
2 c. shredded cheddar
½ c. BBQ sauce for spreading on tortillas
cilantro - optional garnish

Directions:
Sauté onions in a medium to large skillet until soft and starting to turn translucent. Add the cooked = and shredded pork and 1 c. BBQ sauce. Cook until warm through.

On each tortilla half, spread ½ c. meat mixture. On the other half, layer 1 Tbsp. BBQ sauce, ¼ c. cheese and ½ c. pineapple slices. Fold the quesadillas together and place quesadillas in a hot George Forman griddle for 2-4 minutes until crispy. (You could also place on a hot griddle or frying pan if you wanted to cook more than one at a time, cooking on each side for 1-2 minutes.)

Remove from heat, and slice in three sections. Serve immediately.

Buffalo Chicken Taquitos/Flautas

I saw these and knew that I wanted to try them. I find that I gravitate toward the same flavor of things, and thought that I'd give the "buffalo" flavor a try. In all honesty, I cut the recipe in half for my little family but forgot to cut the hot sauce in half so they were a little spicy for me. But we ate them and enjoyed them. I think that I would like them even more if I had used the right proportion of hot sauce. I also think that these would be yummy with some rice or corn in them to bulk them up a little bit more. Next time I think I will try that. I love the concept and we definitely enjoyed our meal.

Buffalo Chicken Taquitos/FlautasSource: Deal Wise Mommy  via Real Women of Philadelphia

Ingredients:

4 cups of chicken, cooked and shredded
12 flour tortillas
2 cups mozzarella cheese, grated
4 oz cream cheese
1/3 cup of Frank’s hot sauce
1/3 cup of milk
2 tbsp. of butter
1 tsp. of garlic powder
2 tbsp. of vegetable oil

Directions:
Preheat oven to 425 degrees. In a small sauce pot over medium low heat, melt butter. Add garlic powder. Add cream cheese and stir until melted and completely combined with butter and spices.
Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste. Combine chicken and sauce. 

Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone. Brush taquitos with vegetable oil on all sides. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.

Serve with Kraft Blue Cheese Dressing and celery sticks.

**Note: Next time I want to try to add rice or corn into the mixture to bulk them up a little bit. 

Sweet Pork Salads {Costa Vida Copycat with Dr. Pepper}

When I was in college at Utah State, I had a roommate that worked at Costa Vida. She would bring home extra rice and chips and even more importantly she had a 40% discount (or something) that we used on a fairly regular basis. We loved it. To this day, thinking about digging in to a nice big Sweet Pork Salad from Costa Vida makes my mouth water! Unfortunately, our budget doesn't allow for frequent Costa Vida runs. However, for practically the same price as ONE salad - you can make your own Copycat Costa Vida meal for the whole family.

I absolutely love this meal and love that I can make it at home in my crock pot. To make our dollars stretch I try to do the following things: 

1- Buy the pork roast on sale. You can get a nice 2-3 lb roast for just a couple of bucks if you time it right. Wait for a $1.48 - $1.60/lb sale and then stock up. Pork roasts freeze well and you can use them for many things. Don't pay $3/lb. 

2-After the pork roast is cooked and shredded, but before you add all of your ingredients, pull out a tupperware-full of pork to use for BBQ Pork Sandwiches. (If you have a big family, you should only do this if you buy a big roast - but I still recommend it. It's a great way to get several meals out of one roast.)

3-Have the sweet pork on salads the first night and then use the leftover sweet pork in burritos a couple of nights later. Just add in the rice/beans and maybe a can of diced tomatoes if you need to stretch it. Wrap them up in tortillas and top with half a can of red enchilada sauce and some cheese. So yummy! 

Sweet Pork

Source: Adapted from New Day, New Dish

Ingredients:
2-3 lb. pork roast
1 (12 oz.) cans Dr. Pepper
1/2 c. granulated sugar
1 jalapeno - seeded and chopped
2 carrots - shredded or finely chopped
1/4 c. onion, chopped
1 (8 oz) cans tomato sauce

1/2 c. salsa
3/4 tsp. cayenne pepper
2 cloves garlic, minced
1/2 tsp. garlic powder
1/2 c. brown sugar

Directions:
Slightly thaw pork roast in microwave. Remove from packaging, rinse under running water, pat dry. Place roast in crock pot with 1/2 cup Dr. Pepper. Cook on high for 4-5 hours. Remove roast from crock pot and place in kitchen aid with paddle attachment. Run kitchen aid on medium speed to shred pork. (You may want to remove the large pieces, dump the small pieces back into the crock pot, and then continue to shred the large pieces to prevent the smaller pieces from becoming too tiny.) 

Place shredded pork back into crock pot and add remaining ingredients. Stir to combine. Reduce heat to low and cook 2-3 additional hours. 

Spray a frying pan with cooking spray and heat to medium heat. Place tortilla in pan and brown both sides. This only take 15-30 seconds, but it adds so much to your salad! Place rice, beans, meat and lettuce on top of tortilla and top with yummy cilantro ranch dressing. (Recipes below.)

I've tried many sweet pork recipes (you can find them all over the internet) - but this one is my favorite by far! However, I know that sometimes so many ingredients, and all of the chopping/prep work isn't really in the cards. So, this is my other favorite recipe which is much easier: 

Easy Sweet Pork 

Source: Six Sisters Stuff

3 lb. pork roast
16 oz. chunky salsa
1 can Dr. Pepper
2 c. brown sugar

Put pork in slow cooker and fill halfway with water. Cook 4 hours on high. Drain water, cut pork in thirds, mix together sauce and pour on top. Cook 4 more hours on low. Drain liquid and shred pork. Save a little liquid and mix it in with the pork so it is really moist.



Tomatillo/Cilantro Ranch Dressing
Source: Adapted from A Mommy's Life with a Touch of Yellow

Ingredients:
1 packet of buttermilk ranch dressing
1 Cup mayo/Miracle Whip
1 Cup buttermilk (the smallest carton is perfect)
1 bunch of cilantro (after you wash, make sure you pat dry)
2 tomatillos husked
1 jalapeno (take the rib and seeds out)
Garlic powder (just a few shakes)
juice from 1 lime

Directions:
Put the mayo, dressing mix, buttermilk, and garlic in a blender and mix until blended all together. Squeeze lime juice directly into the blender. Cut up tomatillos, jalapeno, cilantro and pat dry. Add to the blender and blend until everything is mixed together and creamy. Chill in the fridge for at least 30 minutes. This can be stored in the fridge for several months - so don't throw your leftovers away. If it starts to separate - just shake it all back together.

Cilantro Lime Rice

Source: Favorite Family Recipes

(We don't always make this. Most of the time I just use regular white rice - but if I'm feeling fancy or want to go all out, I put this together and feel great about how easy it is. Also, as a side note- I never so anything special to my beans. I just open a can of black beans and a can of pinto beans and heat them up.) 

Ingredients
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

Directions.
In a rice cooker combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Cook until rice is tender. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Creamy Chicken Fajitas

I originally made this recipe using Philidelphia Cooking Creme. However, the last time I went to the store they didn't have any of the Sante Fe cooking creme. So, I decided to improvise and I actually liked the end result even more when I made it myself! I'm not surprised, because we typically like these flavors and ingredients - but I am happy, because anytime I can make something from scratch instead of paying money for a pre-packaged good I'm all for it. I will probably never buy the cooking creme again because I can save money making it this way and it was de.lic.ious.

Creamy Chicken Fajitas
Source: The Peaden Kitchen

Ingredients:

2 boneless, skinless chicken breasts
1/2 onion, sliced
1 green or red bell peppers, sliced
4 oz cream cheese
1/4 cup sour cream
1/2 tsp chili powder
1/4 tsp cumin
1/8 tsp garlic salt
1/8tsp onion powder
Dash cayenne pepper
Salt and Pepper to taste

Tortillas
Sour Cream
Cheese
Avocado
Lettuce

Directions:

Cut chicken into strips and cook in olive oil in a pan. When chicken is cooked, add peppers and onion and saute until soft. Season with chili powder, cumin, garlic salt, onion powder, cayenne pepper, salt and pepper. Add cream cheese and sour cream and stir until melted and heated through.

Serve in tortillas with cheese, avocado, lettuce, tomato, and sour cream.

Meat and Bean Burritos

This is the perfect meal to use up that leftover hamburger you have sitting in the fridge. Whenever I make my meal plans and we have tacos on one night, you are probably going to find these meat and bean burritos two nights later. We really love them, and I love that I am usually able to pull two meals out of one pound of hamburger.

Meat and Bean Burritos
Source: The Peaden Kitchen

Ingredients:
1/2 lb leftover hamburger
1 cup leftover rice
1 can refried beans
1/2 cup salsa
1/2 packet taco seasoning
Tortillas
Cheese

Directions:
Mix hamburger, rice, refried beans, salsa, taco seasoning and cheese in a sauce pan. Heat thoroughly. Fill tortillas and wrap up burrito style. Cook on George Forman for 2-4 minutes until crispy and golden brown. Top with cheese and salsa. Delicious!

Tacos

This is a classic. You know... one of those "I need something delicious, filling, easy and happy" meals.

Tacos make us happy.

Tacos
Source: The Peden Kitchen

Ingredients:
1 lb hamburger
Chili Powder
Garlic Salt
Onion Salt
Tortillas
Toppings: Salsa, Cheese, Cheese, Cheese, Hidden Valley Ranch Dressing, Lettuce

Directions:
Brown hamburger in a skillet. When hamburger is almost done, coat it in chili powder, with liberal amounts of garlic salt and onion salt. Mmmm.....

Wrap in tortillas and top with many delicious toppings.


p.s. whatever you do.... check the Chili Powder bottle. Cinnamon is not on the ingredient list.

Chicken Enchiladas {my favorite}

My mom made this for us all growing up. This is the recipe that I would always request for my birthday dinner. I love it. I can't think of a meal that is a better feel good - comfort food. Once, my little sister tried to ruin this creamy goodness by putting enchilada sauce on the top. Just the thought of it makes me squirm. Apparently, she said it was good - but I like the combination of the flavors and textures here.

Chicken Enchiladas
Source: Lori Walker

Ingredients:
1 large chicken breast
3 cans cream of chicken soup
1 pint sour cream
1 - 8oz can chopped green chilies
1/2 onion, diced
3-5 cups cheddar cheese, grated
Flour Tortillas - about 12 depending on their fullness

Directions:
Boil chicken until done. Mix soups and sour cream and divide in half. To one half of the mixture: add chilies, onion, 1/2 of the cheese and all of the chicken. Roll chicken mixture in tortillas and place seam side down in baking pan that has been lightly sprayed with Pam. Cover with remainder of sauce and then grated cheese. Cover with tinfoil and bake for 45 minutes at 350 degrees. Remove tinfoil and bake for 15 additional minutes.