SHRIMP AND CHICKEN BURRITOS, BY TIKA

SHRIMP AND CHICKEN BURRITO ON HOMEMADE FLOUR TORTILLA
SHRIMP AND CHICKEN BURRITO ON HOMEMADE FLOUR TORTILLA

     These hearty burritos are made with homemade tortillas and filled with shrimp, leftover chicken, cheese, black beans, rice, and tomatoes.  I top them with a homemade cheese sauce.  They are stick to your ribs good! 

     Best of all?  They’re made with leftover chicken from when I made the chicken soup.  This is part of the reason I begin my soup with over five pounds of chicken. It’s all about Westover’s Leftovers, don’t you know. 

     These tortillas are flexible enough to roll, even when packed full of goodness.  Serve them filled with your best breakfast fare, fill and roll with lunch meats and cheeses (kids love this), fill, roll, and slice for great party appetizers, use them as a pizza crust, fill them for burritos for dinner.  The sky is the limit.

INGREDIENTS:

1 large cooked chicken breast (about 1 ½ cups)

1 cup raw shrimp, peeled and deveined

1 ½ cups cooked rice

One 14.5 oz can petite cut tomatoes with chilies

1 chicken bouillon

½  can black beans, drained and rinsed (put remainder in freezer)

¼ cup green pepper, chopped

¼ cup onion, chopped

2 cloves garlic, minced

2 tsp chili powder

1 tsp salt

1 tsp smoked paprika

1 tsp sugar

1 tsp onion powder

1 tsp garlic powder

¼ tsp cayenne red pepper

1 tsp cumin

1 cup shredded Mexican cheese blend

PREPARATION:

In saucepan, drizzle a bit of olive oil and sauté green pepper and onion for two minutes.  Add garlic and raw shrimp.  Cook for three – four minutes or until shrimp is pink.  Remove from pan and place in a medium bowl.  Add the cooked rice and black beans to the bowl.

In same pan, place tomatoes with their juice, bouillon, and all the seasonings.  Simmer for about five minutes.  When cool, add to the bowl.

Pull the chicken into big chunks and add to the bowl. Add the shredded cheese.  Mix well.

Place about half a cup of the mixture on one end of a flour tortilla and roll up, tucking ends in as you go.  Place seam side down in a greased casserole dish. Brush tops and sides of tortillas with a little olive oil.

Bake at 375°F uncovered for 20-25 min.

Serve with cheese sauce, salsa, guacamole, refried beans, sour cream, pico de gallo, etc.

SHRIMP, GREEN PEPPERS, ONIONS AND GARLIC
SHRIMP, GREEN PEPPERS, ONIONS AND GARLIC
SHRIMP, CHICKEN, RICE, CHEESE, BLACK BEANS AND TOMATO.
SHRIMP, CHICKEN, RICE, CHEESE, BLACK BEANS AND TOMATO.
PLACE A GOOD 1/2 CUP OF MIXTURE ON ONE END OF TORTILLA AND ROLL UP, TUCKING ENDS AS YOU GO
PLACE A GOOD 1/2 CUP OF MIXTURE ON ONE END OF TORTILLA AND ROLL UP, TUCKING ENDS AS YOU GO
SHRIMP AND CHICKEN BURRITO ON HOMEMADE FLOUR TORTILLA
SHRIMP AND CHICKEN BURRITO ON HOMEMADE FLOUR TORTILLA

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By Tika for CHEW WANNA EAT? © 2015

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