Restaurant Crisp Chicken Burritos

May 11, 2009

I don't know how many of you have a Taco Time in close proximity to you, but they have a delightful and not-health-conscious menu item called a Crisp Chicken Burrito. And it is delicious. Well here is my family's version of the recipe and it freezes very well. These are mild and creamy, yet have a slight kick.

Crisp Chicken Burritos

Makes 8

3 -4 boneless skinless chicken breasts, finely diced
1/2 cup finely diced onion
1 small can diced green chilies, drained
1 brick cream cheese, cut into cubes
8 (10 inch) flour tortillas
vegetable oil for frying

To Prepare
- saute chicken cubes and onion in a pan until just cooked through.
- remove from heat and add chilies and cream cheese.
- stir until combined and a thick and creamy sauce has formed.
- place 1/2 c. chicken mixture onto tortilla. Roll tightly, folding in sides. I like mine long and skinny, but you can roll them however you like.
- fry, seam side down, in 1/2" pre-heated cooking oil until tortilla is golden brown on both sides.
- drain on paper towels.
- serve with spanich rice and a green salad.

Freezing Options
- You can either freeze these after frying and reheat in microwave.
- You can also freeze before frying, seam side down on a cookie sheet and transfer to gallon size ziplock to store. Fry in oil when ready to eat until chicken filling is warmed through.

Hint
It helps get a fine dice on the chicken if you cut it while it is not completely thawed. If starting from fresh, throw in freezer for 30 minutes before dicing.
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5 comments:

Shell May 11, 2009  

Before our Taco Time closed these were an absolute favorite. I had at one time picked one apart to "steal" the recipe!

My question is, when you cook them fresh before freezing, how do you keep the tortilla from unwrapping? This question is what has kept me from making them myself.

Thanks!

Emilie Ahern May 11, 2009  

You fry them seam side down OR you can use toothpics to keep them together while frying and simply remove them after thay have cooled a bit.

LoveMeKnot Creations July 03, 2009  

I stumbled upon your site for a different recipe then browsed your site and saw this recipe and had to try it.

I tweaked it just a tad, added some grated pepperjack cheese, used 1 1/2 cans of green chiles (the other 1/2 can was used for nachoes the nite before heh).

These were fantastic!! I fried them all up at once, and am now waiting for the leftovers to cool down so I can wrap them up to freeze.

Thanks a bunch!!

Callista November 13, 2009  

I love Taco Time and my brother and mom both use to work there so I showed them your recipe. My mom said it was almost spot on... looks like you made a few adjustments. She did mention that they always salted their chicken with their mexi-salt. Can't wait to try making your version though. Love green chilis! Thanks for posting this!

Anonymous,  March 31, 2010  

I tried this recipe and its spot on and freaking delicious. Thanks so much!

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A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

The Freeze Happy philosophy has made my life better and I'm pretty sure it can improve yours too.

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