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Wednesday, August 17, 2011

SouthWest Burritos with Cilantro Sauce

This idea came from my old post project ideas for the week...

And originally came from Creation Corner


Southwestern Burritos
Makes 8-10 burritos
3 skinless, boneless chicken breast halves
1 tablespoon oil
1/2 cup minced green onions
1/2 cup minced red bell pepper
1 cup frozen corn kernels
3/4 cup black beans, rinsed and drained
1/2 cup frozen chopped spinach, thawed and drained
1 1/2 tablespoons minced fresh parsley
1 1/2 teaspoon ground cumin
1 1/2 teaspoon chili powder
1 teaspoon salt
3 pinches ground cayenne pepper
2 1/2 cups shredded Monterey Jack Cheese
8-10 flour tortillas  

Directions 
Fill a medium sauce pan with water.  Bring the water to a boil.  Add in the chicken.  Boil for 10-15 minutes or until the chicken is cooked through.  Remove the Chicken and set aside to cool.  Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.   Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.  Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.  Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks.  Place them onto a cookie sheet.  Coat both sides of the tortilla with a little butter.  Bake in at 375 degree oven for 10 minutes on each side or until they are slightly brown and crisp.

 Cilantro Cream Sauce  

1 (8oz) package cream cheese

1 Tablespoon sour cream
1 (9oz) can green enchilada sauce
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon garlic powder
1 bunch fresh cilantro, chopped
1 Tablespoon fresh lime juice
Directions
Combine cream cheese, sour cream, enchilada sauce, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

Oh, it is delicious!!  The cream sauce I also love on salads or as a vegetable dip. 












I put the chicken in the crockpot with water to cook for 4 hours, so that was one thing I didn't have to worry about until after work :)


I then shredded the chicken




Rinsed the Black beans




Then I sliced the yellow onion (all I had at the time, went to the store and got a green one)



I cooked the yellow onion by itself so that I could caramelize it a little then in the pan I had the onions in I added the spices.  I then combined everything into a big sauce pan, while that simmered I made the Cilantro sauce.


Cilantro Sauce


I put all the ingredients into my Ninja (I LOVE THIS THING) and chopped away...  I added more sour cream, lime juice, salt and pepper.  I like cilantro, but a bushel seems too much to me, next time I will use only half.







I then rolled them into burritos and put them in the oven to cook at 375 for 8 minutes.



  And here is the final yumminess :)

1 comment:

Tasha said...

Yummy yummy! I am so glad you tried and loved it like I did!! So good. That dressing is just so good. Thank you for linking back to me.