I have a problem in my house, when I have my 'I don't feel like cooking day' and request that my husband pick up some chicken on the way home from work, he always buys 2 chickens, not because we can eat two whole chickens, but because we only want to eat the legs, thighs and wings, no one wants to eat the breasts-ever. So I am always left with chicken breasts the next day, that are even drier cold than hot.
I am constantly on the lookout on how to use up the leftover chicken. And today I have found a brilliant way to use up the chicken. These burritos were a huge hit with my kids and me (my husband wasn't home when I made them). The filling is absolutely delicious, the tortillas is the perfect cover to the filling when covered in cheese and is heated up.
I no longer have a problem with leftover chicken breast anymore, I can see this being repeated again and again.
The cayenne pepper can be spicy, so unless your kids love spice, be careful on how much you add, my kids loved it with the amount stated in the recipe.
And can I say The Australian Women's Weekly's new monthly magazine is really good, so if you are new to cooking, buy it, as their recipes are easy to follow, and rarely do I have a problem when trying their recipes.
So simple, so tasty, give this a try, it will not disappoint.
I am constantly on the lookout on how to use up the leftover chicken. And today I have found a brilliant way to use up the chicken. These burritos were a huge hit with my kids and me (my husband wasn't home when I made them). The filling is absolutely delicious, the tortillas is the perfect cover to the filling when covered in cheese and is heated up.
I no longer have a problem with leftover chicken breast anymore, I can see this being repeated again and again.
The cayenne pepper can be spicy, so unless your kids love spice, be careful on how much you add, my kids loved it with the amount stated in the recipe.
And can I say The Australian Women's Weekly's new monthly magazine is really good, so if you are new to cooking, buy it, as their recipes are easy to follow, and rarely do I have a problem when trying their recipes.
So simple, so tasty, give this a try, it will not disappoint.
Recipe
Recipe adapted from The Australian Women's Weekly Food Magazine
Serves 4
1/4 cup fresh coriander leaves, coarsely chopped
310g can corn kernels, rinsed, drained
3 cups (480g) shredded barbecued chicken, from about 1 chicken
2 cups (240g) coarsely grated cheddar
1 cup (240g) light sour cream
1 clove garlic, crushed
1-1 1/2 teaspoons cayenne pepper, to taste
salt and pepper
8-9 x 20cm flour tortillas
Pico de gallo:
2 vine-ripened tomatoes, diced
1/2 small white onion, diced
1/4 cup coarsely chopped coriander
Juice of 1 lime
1 jalapeño chillies, finely chopped
Guacamole:
1 ripe avocado
1/4 lemon, juiced
1-2 shallots, finely chopped
Salt and white pepper, to taste
2 limes, cut into wedges, to serve
Sour Cream, to serve
Extra coriander leaves, to serve
Preheat oven to 220C/200C fan. Grease with cooking spray a large baking dish.
In a large bowl add the coriander, corn, chicken, 1 cup of the cheese, sour cream, garlic and cayenne pepper. Season to taste, mix to combine well.
To make the burritos, divide the chicken mixture onto the centre of each tortilla, fold over two opposite sides, then roll up the tortillas to enclose the filling. Place the burritos in your baking dish.
Serves 4
1/4 cup fresh coriander leaves, coarsely chopped
310g can corn kernels, rinsed, drained
3 cups (480g) shredded barbecued chicken, from about 1 chicken
2 cups (240g) coarsely grated cheddar
1 cup (240g) light sour cream
1 clove garlic, crushed
1-1 1/2 teaspoons cayenne pepper, to taste
salt and pepper
8-9 x 20cm flour tortillas
Pico de gallo:
2 vine-ripened tomatoes, diced
1/2 small white onion, diced
1/4 cup coarsely chopped coriander
Juice of 1 lime
1 jalapeño chillies, finely chopped
Guacamole:
1 ripe avocado
1/4 lemon, juiced
1-2 shallots, finely chopped
Salt and white pepper, to taste
2 limes, cut into wedges, to serve
Sour Cream, to serve
Extra coriander leaves, to serve
Preheat oven to 220C/200C fan. Grease with cooking spray a large baking dish.
In a large bowl add the coriander, corn, chicken, 1 cup of the cheese, sour cream, garlic and cayenne pepper. Season to taste, mix to combine well.
To make the burritos, divide the chicken mixture onto the centre of each tortilla, fold over two opposite sides, then roll up the tortillas to enclose the filling. Place the burritos in your baking dish.
Sprinkle with the remaining cheese.
Bake for 25 minutes or until the cheese is browned.
Make the pico de gallo: combine all ingredients in a bowl and set aside for flavours to develop.
Make the guacamole: Scoop the flesh out of the avocados and place in a medium sized bowl with the lemon juice. The juice is not only for flavour, but it also works to stop the avocado browning. Mash it up well with a fork.
Add the shallots. Season well with salt and white pepper, to taste.
Add the shallots. Season well with salt and white pepper, to taste.
Meanwhile, cut lime into wedges. Sprinkle burritos with some extra coriander; serve with the lime wedges and pico de gallo and guacamole.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060713953051/
Pin it: www.pinterest.com.au/pin/399413060713953051/
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