Easy Microwave Chicken Burritos

These Chicken Burritos are super easy to make. The shredded chicken can be made ahead and stored in the refrigerator until you're ready to make these. The sauce consists of three canned items. And it only takes three minutes in the microwave and voila! You have lunch or dinner handled.

Not many ingredients at all!

As always a link to a printable recipe will be available at the bottom of this post. I wouldn't make you have to print all these pics!

I always like to cook up extra meat. I had these four large chicken breasts and I could envision Chicken Enchiladas or Chalupas at a later date. 

Our son gave us a bunch of goodies from Cabellas for Christmas - seasonings and glazes. I reached for this taco seasoning and loved that it was made in Wyoming (my other favorite state). It reads it's to use for venison or wild game. I'm sure there's wild chicken out there in the world somewhere. 

You can use any kind of taco seasoning you want or make up your own concoction using chili powder and cumin.

Sprinkle one side...

then turn them over and sprinkle the other side.

Ready to go...

Heat the oil in a skillet over medium heat.

Ah, a picture of the kitchen ceiling and under cabinet light.

Oh, and here is a picture of a deer mount.

Cook the chicken on both sides until done in the middle. I would go about 5 minutes per side give or take depending on the size of the chicken breasts. You want to make sure the juices run clear before moving them from the skillet. Then set them off to the side on a plate and let them cool. Once cooled, you can finely shred them with a fork.

I sprinkled in just a bit more taco seasoning and stirred it up.

I had five cups of shredded chicken, so I divided them up. I put 2 1/2 cups in a freezer bag and popped it in the freezer. The other bag I used the next day for Burritos.

I diced up a medium sized onion.

The Sauce: In a medium sized bowl I poured in the enchilada sauce,

the tomato sauce,

and the cream of chicken soup.

Now, truth be told, this is my mother-in-laws recipe for burrito sauce. She makes oh so delicious beef burritos from ground beef. Very Good!!

Mix the sauce together with a whisk or spoon.

Very creamy! Now you can set the bowl off to the side.

Now for the put-together part...

Take one flour tortilla and place it on a microwavable dinner plate.

Sprinkle down the center of the tortilla 1/2 cup of shredded chicken.

Then sprinkle 1/4 cup salsa verde,

finishing with 1/4 cup diced onions.

Take the right and left side edges...

and overlap in the middle as you make it into a wrap of sorts.

Carefully roll over with the seam side on the bottom.

Now get that bowl of creamy sauce and cover burrito with 1/2 cup of the sauce.

Cover the whole thing.

Sprinkle 1/2 cup of shredded cheese over the burrito.

Place the plate in the microwave for 3 minutes or until cheese is bubbly.

This is optional, but we like sprinkling extra onion over our burrito,

a dollop of creamy sour cream,

and salsa.

And Tortilla chips for dippin'!

Add an ice cold Margarita or other beverage of your choice and enjoy!

So delicious and quick! If you are having people over and you're worried the burritos will get cold before serving time, you can either put the plates in a very low oven until you're finished zapping, or you can assemble them in a baking dish pouring the sauce and cheese over all, heat in 350 oven for 20 - 25 minutes or until cheese is bubbly, then serve condiments of your choice and chips on the side. Easy!

  Easy Microwave Chicken Burritos                                                            Description: Easy, fast, and fabulous!

            Print Recipe 

Prep: 20 minutes          Level: Easy

Cook: 13-15 minutes    Serves: 5

Ingredients

• 5 -  8" whole Flour Tortillas
• 2 whole Boneless, Skinless Chicken Breasts
• 1/4 cup vegetable oil
• Taco Seasoning, for sprinkling
• 1 whole medium onion, diced
• 1 1/4 cup Salsa Verde
• 1 can (10 oz. size) Green Enchilada Sauce
• 1 can (8 oz. size) Tomato Sauce
• 1 can (10 3/4 oz. size) Cream of Chicken Condensed Soup
• 2 1/2 cups grated Cheddar Cheese, More if Needed
• Sour Creme (optional)
• Salsa (optional)
• Tortilla Chips (optional)

Heat the oil in a skillet over medium heat. Sprinkle both sides of the chicken with taco seasoning. Cook the chicken on both sides until done in the middle, about 5 minutes per side or until juices run clear. Set them aside on a plate to cool. When cool, finely shred them with a fork.

Pour enchilada sauce, tomato sauce, and cream of chicken soup into a medium size bowl. Whisk or stir until mixed well. Set aside.

Take one whole flour tortilla and set it on a microwavable dinner plate. Down the center of tortilla sprinkle 1/2 cup of shredded chicken, 1/4 cup salsa verde, and 1/4 cup diced onions. Roll each side of tortilla to the middle overlapping the edges and turn over. 

Pour 1/2 cup sauce over the burrito until well covered. Sprinkle 1/2 cup shredded cheese over the burrito. Place the plate into a microwave and cook 3 minutes or until cheese melts.

Top with sour creme and salsa and serve chips on the side.



Printing Recipes:

Sometimes in the past I have had the PRINT RECIPE link take you to Tasty Kitchen at which point you can choose which size you would like your printable recipe to be. However, I found that I could also make a printable recipe using Google Sites. When printing off Google Sites, you need to hover your mouse over the recipe and right click which will give you a menu with the option to print. OR, you can scroll all the way down to the bottom of the recipe page and find a link to print recipe. Hopefully that won't be so confusing. AND, as always, you can highlight the recipe above and cut and paste it into what ever publishing software you use. So I may go back and forth a bit to see which way goes the easiest and is most efficient. If you have any suggestions or feedback, please feel free to let me know in the comment section or email me at debivandyke@gmail.com. 

Thank you Everyone!
~Debi