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Borderline healthy, yummiest chicken burritos ever! lol
Posted under Healthy Eating by coryelvidge
There are several parts to this recipe but I promise it is all worth it! These burritos are a layering process: tortilla, then rice, then beans, then chicken, then dressing. Roll up and then cover in the green burrito sauce and a top with a dollop of sour cream. Want to know how to time-manage this one? Here ya go: Assuming you want to eat dinner at 6pm, pop the chicken in the crockpot at 1pm and forget about it. At 5pm is when dinner prep begins. Shred the meat and then put it back in for another hour. At this point, make the rice. Then while the rice is cooking, make the green burrito sauce (Unless you are going to buy the pre-packaged option I listed below and then you get to skip this step!). Blend up the dressing during the last 5 minutes of chicken cook time, and voila! Everything gets finished at the same time and dinner is on the table at 6pm!
For the chicken:
- 5 lbs chicken breasts
- 3 cloves garlic, minced
- 1 TBSP cumin
- 1 TBSP chili powder
- 1 small bottle Kraft Zesty Italian dressing
directions: combine all ingredients in a crockpot on low for 4 hours. Shred meat. Then cook for another hour.
For the rice:
- 3 cups water
- 4 tsp chicken bouillon
- 4 tsp minced garlic
- 1/2 of a bunch of cilantro
- 1 can green chilis
- 3/4 tsp salt
- 1 TBSP butter
- 1/2 onion
- 3 cups rice
directions: blend cilantro, chilis, and onion in a processor. Bring water to a boil. Add rice, cilantro mixture, and remaining ingredients. Cover and reduce heat to low for 30 minutes.
For the dressing:
- 3 large munches of cilantro
- 1 cup oil
- 1/2 cup red wine vinegar
- 6 crushed garlic cloves
- 1 egg yolk
- 1/4 onion
- 2 jalapenos, seeded
- white pepper
- salt
- water
directions: blend vinegar, garlic, egg, onion, salt and pepper (to taste). Add water 1 TBSP at a time until desired consistency is reached.
For the Green Burrito Sauce:
- 3 lbs husked tomatillos
- 1/2 onion
- 3 cloves garlic, minced
- 3 TBSP chicken base (NOT bouillon or stock)
- 1 jalapeno, seeded (optional)
- 1 can green chilies (optional)
Roast tomatillos @ 400 for 20 minutes. Then squeeze each one (like you do a lemon before juicing it). Combine tomatillos, onion, and garlic in a saucepan, covered with water. Boil until soft. Then put all contents in a blender and blend until smooth. Return contents to pot and add chicken base to taste. Simmer until well mixed and warmed through. Add peppers and chilies.
****** NOTE: If you can’t find chicken base or don’t feel like making the Green Burrito Sauce, there is a prepackaged salsa that is delicious in it’s place. It is called “Salsa Verde” by Pace. If you can’t find that, you can use any green burrito salsa that you can find in your grocery store but make sure it is tomatillo based and not chili based.
Other remaining ingredients:
- 1 can of black beans
- tortillas (if you make these yourself they are SO MUCH better!!! But I suck at making tortillas and for some reason they never turn out… so instead I go to Beto’s or Cafe Rio and just buy a couple of their tortillas hot, they are delicious) ENJOY!