Tag Archives: Mexican

Chicken Burrito Bowl

One of my favorite things to get from Chipotle is a bowl with rice and chicken. I thought, why not make it myself, with all my favorite ingredients? I used a combination of my preferred toppings (salsa, sour cream, and guac), but you can add all sorts of goodies – pica de gallo, black beans, pinto beans, salsa verde, and all sorts of meat or tofu. I made my own version of their cilantro-lime rice, and whipped up a quick corn-onion-cilantro salsa.

Ingredients:

  • 2-3 boneless skinless chicken breasts
  • 2 cups rice
  • 4 cups chicken broth
  • 1-2 limes
  • Half a bunch of cilantro
  • Half a red onion, diced
  • 1 can golden corn (or you can use frozen)
  • 2 avocados
  • Salsa
  • Sour cream
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • 2 tsp. garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 tsp. paprika
  • Salt and pepper, to taste.

Preheat oven to 350 degrees. Season chicken with cumin, chili powder, red pepper, paprika, salt, pepper, and 1 tsp. of the garlic powder. Bake for 20-40 minutes, until it reaches an internal temperature of 165 degrees.

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Meanwhile, combine the rice and chicken broth. Season with salt. Once it’s finished cooking, add a few teaspoons of chopped cilantro, as well as the juice of half a lime.

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To make the guacamole, I scoop two very ripe avocados out of their skin. Add the juice of half a lime, salt, and 1 tsp. of garlic powder. Mash with a fork until smooth.

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For the corn salsa, drain and rinse a can of corn. Add chopped red onions, a few teaspons of chopped cilantro, and the juice of half a lime. Mix well.

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Now assemble everything together! Top rice with chicken, salsa, sour cream, guac, and corn, and mix it all together. Enjoy!

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Chicken Enchiladas

This recipe is probably my all-time favorite, and is also my mom’s original recipe. Not only is it delicious (probably because it’s so cheesy!), it’s also insanely easy. Although this is a semi-homemade recipe, these enchiladas are so amazing and taste so authentic that any Mexican guest, or anyone for that matter, would surely give it two thumbs up! And because it’s so simple to put together, you might just make it a weeknight favorite.

Chicken Enchiladas
Serves 4-6

  • 2 chicken breasts, cooked and shredded (alternatively, you may use a whole roasted chicken)
  • 1 16 oz bottle Herdez® Salsa Verde
  • 1/2 cup sour cream
  • 19-20 6″ corn tortillas (if using a 13″x9″ pan)
  • 2 cups shredded Swiss cheese

If you are using uncooked chicken breasts, place them on an ungreased baking sheet and season the chicken (I like to use Tony Chachere’s Original Creole Seasoning, but you’re welcome to use whatever you’d like). Broil for about 30 minutes, or until cooked all the way through. Let the chicken cool then shred into fairly small pieces.

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Meanwhile, heat the salsa verde in a saucepan over medium-low heat. Stir in the 1/2 cup of sour cream (adjust to fit your/your family’s heat tolerance). Cook until the salsa and the sour cream mix together well, about 5 minutes. At this time, preheat your oven to 375°F. Ladle in some of the salsa into the pan and spread it around so the salsa thinly covers the bottom of the pan.

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Heat 5 tortillas at a time in a paper towel for about 40 seconds. The tortillas will be very hot when you take them out, so be careful! Place some shredded chicken into a tortilla and roll it up. Place into the pan, seam-side down. Repeat until the pan is full.

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Cover the enchiladas with the rest of the salsa (or as much as you want) and top with the Swiss cheese. Cover with aluminum foil and bake in the oven for about 20 minutes. After the 20 minutes, remove the aluminum foil and broil until the cheese is bubbly and brown.

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Serve hot with sour cream and enjoy!