Under 15 Minutes
More than 1 Hour
You don't have to be a cowboy to love these cowboy-style burritos. Enjoy the bold lively flavor for dinner and then happily ride off into the sunset.
Notes: Beef skirt steak, pounded thinly, can be substituted for the chicken.
1 tablespoons canola oil
1 pound diced skinless, boneless chicken breasts or thighs
2 teaspoons minced garlic
1 teaspoon chili powder
1 (16-ounce) jar CHI-CHI’S® Thick and Chunky Salsa, divided
1/4 cup CHI-CHI’S® Jalapeños Wheels
1/4 cup chopped fresh cilantro
8 CHI-CHI’S® Burrito Tortillas, warmed
1 cup shredded lettuce
3/4 cup chopped tomatoes
3/4 cup shredded Cheddar cheese, plus extra for topping
CHI-CHI’S™ Corn Bread, cooked according to package directions
1. In large skillet, heat oil over medium-high heat. Add chicken. Cook for 10 minutes or until browned, stirring occasionally.
2. Add garlic and chili powder. Cook for 1 minute until fragrant. Stir in half jar of salsa, Jalapeño wheels and cilantro.
3. Spoon chicken mixture down center of each tortilla. Top with lettuce, tomatoes and cheese. Roll up to enclose filling.
4.Top each burrito was salsa and extra cheese. Serve with corn bread.