If you are on a tight diet, it can be really difficult to locate tasty meals without sugar. At home, everyone loves this marinade for steak tips!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 burritos |
Ingredients
- 2 teaspoons Gay Lea Butter
- 1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
- salt and ground black pepper to taste
- 2 cups shredded Ivanhoe Old Cheddar, divided
- 1 cup diced green pepper
- ⅔ cup Gay Lea Sour Cream
- ½ cup sliced black olives (Optional)
- ⅓ cup salsa
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons chopped fresh cilantro
- 4 large flour tortillas
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Melt butter in a large skillet over medium-high heat. Add chicken and cook until no longer pink inside, about 8 minutes. Season with salt and pepper, then transfer to a large bowl.
- Add 1 cup shredded cheese, bell pepper, sour cream, olives, salsa, jalapeño, and cilantro to the chicken; stir to combine.
- Place 1/4 of the chicken mixture onto a tortilla. Fold and roll tortilla to completely enclose filling, then place it, seam-side down, in a small baking dish. Repeat to fill and roll remaining tortillas. Sprinkle the remaining cheese over top.
- Bake in center of the preheated oven until cheese is melted and tortillas are crispy, about 20 minutes.
- For a more indulgent option, replace Gay Lea Sour Cream with Gay Lea Gold Sour Cream or Gay Lea French Onion Sour Cream Dip.
- Spice up your burritos by dipping them in a combination of Gay Lea Sour Cream, Dijon mustard, and lime juice.
- Stir sour cream into guacamole to make it extra creamy.
Nutrition Facts
| Calories | 711 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 147 mg |
| Dietary Fiber | 4 g |
| Protein | 46 g |
| Saturated Fat | 18 g |
| Sodium | 1320 mg |
| Sugars | 4 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it! I tweaked it a little, by using pulled pork and green chilies that I roasted myself. I also used homemade tortillas and smothered it with green Chile!
Super delicious. Experienced cooks will understand that it’s OK to tweak this recipe and it will still come out fine. Use any brand ingredients you want. Also, I used the cheese I had on hand: some shredded Mexican blend and some shredded Cheddar. I don’t use jalapenos but I shook in an amount of cajun seasoning and a few shakes of Pace Picante sauce. Low fat sour cream would lower the fat content. Use any color bell peppers you want. I used one pot for the entire dish. There was a bit of liquid at the bottom of the pot after I filled and rolled the tortillas in the baking dish, so I spooned it over the rolls. They came out like enchiladas.
Baked these as written in the recipe. They came out tasty and something I will cook again. I might try shredding the chicken a little next time.
We loved it! Making it again TODAY!
Tasteless as is, but a good base recipe.
I love this recipe! I doubled it, with thigh meat, and used half of the meat mixture on tortilla chips with more cheese on top as NACHOS! My teenagers love this!
I love this recipe! I doubled it, with thigh meat, and used half of the meat mixture on tortilla chips with more cheese on top as NACHOS! My teenagers love this!
Delicious and simple to prepare. I did not add the jalapeno to the recipe as I had jalapeno poppers for an appetizer, and omitted the onion. These were very tasty and my entire family loved them!
These are wonderful easy to make lots of flavor my family has asked for more
Per other suggestions, I subbed with pre-baked chicken dredged in taco seasoning, omitted salsa (to serve with later), pinto beans for olives, Monterrey Jack for cheddar, frozen Hatch Chile’s for green pepper. Even with the changes, I highly rate the recipe because it is so amenable to simple tweaks and personal preferences. And easy-peasy!
As a beginner chef, i would strongly recommend this recipe. It was easy to make and tasted amazing. I personally, am not a big fan of salsa, so I subbed in taco sauce instead. It added a different flavor; I would strongly recommend this to anyone who doesn’t like salsa.
Really easy to make… I made a version of this recipe but took liberty with what I had on hand. I served it with a dollop of guac and a couple spoonfuls of Mann’s Southwest Chipotle Nourish Bowl.
I cooked the chicken with taco seasoning and added mexican style rice right before putting the burritos in the oven. Double batch is easy to make, leftovers taste delicious.
No cilantro or sour cream. Added some green onion. Loved it. Daughter loved it. Leftovers for lunch. Victory.
delish and easy, used mixed corn and flour tortillas. Rubbed chicken with the rub from “cumin rubbed chicken with avocado salsa” and served with guac on top
I followed the directions with one exception, I had left over rotisserie chicken breast that I diced and substituted for the fresh chicken. Amazing! Because rotisserie is already seasoned I eliminated the salt and pepper.
This recipe was a huge success! Not too difficult for a beginner and we had everything on hand. I would have posted a picture but they were gone too fast! Even my little guys loved them!
I make these often- I substitute habenero for the jalepeno, add black beans and we love them.
I was surprised that I really liked this dish because I really don’t care for Mexican food, but I had a big pack of flour tortillas, so I went shopping for the other items and cooked it up. I used fajita mix on the chicken as another reviewer had done, which was definitely a big flavor booster. I also used Mexican cheese and a red pepper instead of green, and omitted the cilantro since we hate it. I served it with avocado slices that I covered in fresh lime juice – loved it.
The only changes I made to this recipe were as follows: when I cooked the chicken, I cooked it with a pack of fajita mix and instead of black olives, I used black beans. Also, topped it with Mexican white cheese when it came out of the oven. Amazingly yummy burritos! Received many compliments!