I've come to you with another Mexican recipe. The funny thing is that I didn't really think I was a Mexican food lover. But seeing as I have blogged about several Mexican recipes recently, I'd say that is very quickly changing. I certainly am becoming a lover of Mexican food. And this recipe is a keeper. I love the black bean and corn mixture in these burritos.
I'm still trying to figure out where I found this recipe from. I thought it was from a cookbook, but I could be mistaken.
Southwest Chicken Burritos
from the kitchen of SteakNPotatoesKindaGurl
- 2 boneless skinless chicken breasts
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp garlic powder
- 1 (15 oz) can black beans, drained
- 1 (11 oz) can kernel corn
- 1 (4 oz) can diced green chiles
- 1/4 red onion, diced
- 1/2 cup cream cheese
- flour tortillas
- sour cream, optional
- shredded cheddar cheese, for topping, optional
- salsa, optional
Season chickens with salt, pepper, and garlic powder. Bake chicken on a baking sheet with aluminum foil at 425 degrees for 20-25 minutes, until juices run clear. Then slice the chicken into strips once finished cooking.
In a large pot, heat the black beans, corn, chiles, and onions on medium low. Add in the cream cheese, stirring to mix.
Heat flour tortillas in the microwave for 20 seconds on paper towels, between damp paper towels. Add a bit of sour cream on the bottom of the tortilla, then some of the chicken strips, then some of the bean mixture, then a bit of shredded cheddar cheese on top. Top with a drizzle of salsa, if desired.
PJ also added salsa to his to make it even more of a Southwest feel. I'm not big on salsa. Say what?! I know, I'm strange. But hey, maybe that will change too. Like I said before, I didn't think I liked Mexican food much. But gimme a good salsa recipe and I bet I can't pass it up!
Peace, and bacon grease!
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