Tex Mex Chicken Burritos

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My husband LOVES Mexican food. He got me hooked on the enchiladas at a local Mexican Restaurant called Ixtapa. I love their enchiladas so much that I have a hard time trying something new when we go there to eat. I like food that has a little kick, but I don’t like it when my mouth is on fire. This Tex Mex Chicken Burrito was perfect for me. The salsa verde is pretty hot, so I used it sparingly. This is a quick recipe to throw together, but if you want to get it on the table even faster, check out my Make-Ahead Tip below.

1 teaspoon vegetable oil
11 oz. can Mexicorn with red and green peppers, drained
1 lb. boneless, skinless chicken breast
1 tablespoon Emeril’s Southwest Essence
1/2 cup lower-sodium chicken broth
7 oz. can salsa verde
9-inch tortillas


Monterey Jack cheese, shredded
sour cream
fresh diced tomatoes

1. Add 1 teaspoon of oil to a large nonstick skillet over medium-high heat. Place a layer of corn between 2 paper towels. Pat dry and add the corn to the skillet. Stir fry for 5 minutes or until lightly browned. Remove the corn to a bowl and set aside.

2. Cut the chicken into 1-inch pieces and place them in a medium bowl. Add the southwest essence and mix well. Add the chicken to the skillet over medium-high heat and stir occasionally for about 5 minutes or until the center is no longer pink. Remove the chicken and set aside.

3. Reduce the skillet to medium-low heat and add the broth and salsa verde to the skillet. Simmer for 3 – 5 minutes, stirring occasionally, until the sauce thickens; set aside.

4. To serve, place some chicken on the center of a tortilla. Drizzle as much salsa verde sauce that you want on top. Sprinkle with corn, cheese, and tomatoes. Fold up into a burrito. Microwave on high until heated through about 20-30 seconds.

Make-Ahead Tip

A day ahead, rinse and cut up the chicken and place in a medium bowl. Toss the chicken with the southwest essence until well coated. Cover and refrigerate. Combine the broth and salsa verde in a small bowl. Cover and refrigerate. If using tomatoes, dice them, place them in a covered container, and refrigerate. Now your prep work is done and dinner will come together in a snap the next day!

If you’re not sure how to roll a burrito, here’s a good video.

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  1. 4

    Christine:) says

    Just came across your blog- I love the concept! I'll be checking back more after the holidays to organize my cooking a little better:)

  2. 6

    Michelle Hoad says

    I love Mexican food, but I'm trying to cut back on all the calories. This looks like a healthier version than the restaurant's. I am definitely going to try this one.

  3. 7

    job says

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