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Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken and potato burrito. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chicken and Potato Burrito is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Chicken and Potato Burrito is something which I’ve loved my entire life.
Add canned tomatoes with green chile including all liquid and simmer until chicken is done, potatoes are tender and liquid is absorbed. You may need to add more water if chicken or potatoes are not done. Stir in potato flakes and cheddar cheese.
To begin with this recipe, we have to prepare a few components. You can cook chicken and potato burrito using 17 ingredients and 6 steps. Here is how you can achieve it.
Materials for making of Chicken and Potato Burrito:
- Get 1 whole wheat tortilla
- Take 2/3 Haas avocado
- Take 3 oz chicken breast
- Prepare 1/2 red potato
- Make ready 1/4 cup shredded pepperjack cheese
- Get 1 slice tomato
- Get 2 tbsp green onion
- Get 2 tbsp red pepper
- Get 1 tbsp taco sauce
- Take 1 tbsp mayonnaise
- Take 1 tbsp dijon mustard
- Make ready 1 tbsp light sour cream
- Make ready 1/2 tsp garlic powder
- Get 1/4 tsp onion powder
- Get 1/8 tsp cayenne pepper
- Take salt
- Make ready ground black pepper
Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight.
Guide To Make Chicken and Potato Burrito:
- Bring pot of water to rolling boil. Wash and peel potato, and slice into 1/4" pieces. Cut slices in half and add to water. Boil for 15-20 minutes
- In pan over medium heat, and chicken breast. As it cooks, shred and season to preferred taste with salt and pepper.
- Wash tomato, green onion, and red pepper. Dice, place tomato in mixing bowl and set aside others.
- Cut avocado in half, remove pit, and empty 2/3 into mixing bowl. Add mayonaisse, dijon mustard, garlic powder, onion powder, and cayenne pepper. Mash together and stir.
- When potatoes are soft, drain water. Add sour cream, taco sauce, and pepperjack cheese and stir together until evenly mixed and cheese is melted.
- Remove chicken from heat. Spread cheesy potatoes across bottom of tortilla in center, cover with chicken. Top chicken with guacamole and sprinkle with red pepper and green onion. Wrap closed, tucking in ends.
In a skillet, saute onions and garlic in butter until tender. Stir in shredded chicken and green onions. Stir in milk and potato flakes with fork until well blended. Stir in cheese and prepared potatoes. Brown chicken in a skillet over medium high heat.
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