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Monday, March 31, 2014

Tex Mex Burritos

It's spring break FINALLY!  This winter has been SO long and well, even though it's "spring" break it's not a very springy forecast and we're stuck in MN because of baseball and dance obligations!  Had we not been, I would be in my car driving towards warmth and ability to wear flip flops.  But since I can't, I decided to take a food vaca.

First stop...Mexico, my absolute favorite warm weather destination and food that I could eat every single day!

Let's get this vacation started!!

The recipe takes a bit more to prepare than my usual recipes but oh so worth it. And, it's still easy...I promise:) PLUS..I've given you several days to get yourself in the "mood" to cook!!

Tex Mex Burritos
1 pkg boneless Chicken Breast
4 C Water
4 Chicken Bouillon cubes
1 T Chili Powder
1 t Cumin
1 T Garlic Powder
1 T minced Onion ~ I used dried
few cranks of fresh cracked Pepper

Throw all of this in a pot and boil until chicken is done, about 30-40 minutes..I've never actually timed it but if you stick a fork in the chicken and it goes in without resistance, you're good. Turn off heat, shred the chicken and put back into broth.

1 pkg of 10 Tortillas~I don't know the size, it's the pack they sell in 10s;)
1/2 Red Pepper and 1/2 Orange Pepper diced ~ you can use one whole pepper any color, I just like how pretty it is to use two different ones.
1/4-1/2 medium onion diced
3 cloves garlic minced
2 C Spinach chopped
1/4 C Jalapenos diced~I use the sliced ones in the jar
1 can Black Beans drained and rinsed
1 C Frozen Corn
1 t Cumin
1 t Chili Powder
1 t Cayenne Pepper

Saute peppers, garlic and onion a couple of minutes in a bit of the chicken broth you stole from the chicken. Add the jalapenos (you can use more or fresh, it's just what I always have in the house), black beans and corn. Splash in a bit of the jalapeno juice from the jar. Fold around for a minute or two. Fold in Spinach. Drain chicken and throw it in. Throw in cumin, Cayenne and chili powder. Taste and make sure it doesn't need salt.

Spray 13x9 pan with cooking spray. Put about 3/4 C mixture in middle of tortilla and roll up. Put seam side down and continue until all tortillas are used. If you have extra filling, throw on top of the burritos.

1 can Mild Enchilada Sauce ~ I prefer HOT but some people don't
1 can 98% Fat Free Cream of Chicken Soup
1 C Sour Cream~I use light

Mix together and pour over top of burritos. Bake at 350 for 45 minutes until bubbly. Top with 1-2 C of your favorite cheese, I used a Colby Jack mix and bake 5 more minutes.

While this is cooking put together the best topping in the whole world.

3/4 C Sour Cream ~ I use light
1/2 C Mayo
2 t Dill Weed
1 t Garlic Powder
1 t Onion Powder
3 Ripe Avocados mashed

Mix Sour Cream and Mayo, add seasoning. Chill while the burritos are baking. You can do this step as far ahead as you want. Add avocados to the mix when you put the cheese on the burritos. You can NOT make this too far ahead, it turns a funny greenish brown color. If you did this, skim off the top and the underneath will still be green:)
Here's the chicken ready to shred. I actually prefer to use bone in chicken because it's more moist but I only had boneless in the house.
Shred your chicken and put back into the broth.
Here's your peppers, onion and jalapenos diced up.
The spinach pre chop.
Peppers, garlic, onion and jalapenos in the pan for a couple of minutes with a few T of Chicken broth you stole from the chicken pot.
You've added the black beans, corn, chicken, spinach and seasoning. Cook together for a couple of minutes.
Here is the size of tortillas I buy. You can use any size but this size typically makes exactly the recipe. These turned out to be a bit smaller so I had left over topping. No problem, throw it on top.
Put about 3/4 C of the topping in the middle of the tortilla, roll up. You can add cheese here if you want but the recipe really doesn't need it.
Seam side down in your sprayed 13x9
Throw whatever is left on the top of the burritos. Typically I don't have a lot left over, these tortillas were a bit smaller than usual. You can cover and refrigerate at this point for up to 24 hours. IF you do that, allow an extra 15 minutes of cooking time.
Here is the sauce ingredients.
Whisk together and this is what you get.
Pour it over the top and throw in a 350 oven for about 45 minutes.
I'm gonna be honest and tell you that I don't measure. I did a very good estimate for you up above but truth be told, it's 3 parts sour cream to 2 parts Mayo. The seasonings I did measure this time...just for you:)
This is what a ripe avocado looks like. DARK green that is soft but not squishy.
How to get your pit out...Cut avocado in half, whack with a knife, give a twist of the wrist.
TA DA, out comes the pit. No fuss, no muss.
Take a big spoon and scoop out the yummy avocado.
Here they are ready to meet the fork for some mashing.
Now the choice is yours. Mash these babies until they are smooth or if you're like me and like a few chunks you can do that too.
Need a new camera to get a photo of this mixture. It's a soft green color and OH SO YUMMY. Eat some with chips but make sure to save enough for the burritos.
Out of the oven with the melted cheese. Again, you can leave the cheese off, the sauce is creamy enough but who can pass on melted cheese!?!?
If you're a good hostess you can serve rice and/or salad on the side.

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