Smothered Baked chicken burritos

Smothered Baked Chicken Burritos

From Carlsbad Cravings HERE (I added the Mexican rice and black beans)

Baked Chicken Burritos AKA "skinny chimichangas" are restaurant delicious without all the calories!  These Chicken Burritos are made super easy by stuffing them with the BEST slow cooker Mexican chicken, baking to golden perfection and smothering in most incredible Cheesy Green Chili Sour Cream Sauce.  You can make the chicken and sauce ahead of time and then reheat for crazy fast assembly! 

6 Servings

INGREDIENTS Baked Chicken Burritos 1 Recipe Slow Cooker Mexican Chicken (Need about 3 cups) or 3 c pulled pork 1 can black beans, drained 1 recipe Mexican Rice 6 burrito size tortillas  1 cup shredded sharp cheddar cheese Cotija cheese (optional) olive oil or nonstick cooking spray Cheesy Green Chili Sour Cream Sauce 2 tablespoons olive oil 1 tablespoon butter 3 tablespoons flour 2 cups low sodium chicken broth, warmed 1/2 teaspoon cumin 1/4-1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup sour cream 1/2 4 oz. can mild chopped green chilies, or more to taste 1/2 cup shredded sharp cheddar cheese Hot sauce to taste (optional) Optional Toppings Tomatoes Avocados/guacamole cilantro salsa INSTRUCTIONS Prepare Mexican Chicken according to recipe directions. Drain any excess liquid from chicken. (if using leftover, heat a little) Prepare rice according to directions. Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a 1/2 cup chicken filling, 1/2 c rice, and 1/4 c of black beans (finish the can between the 6) to each tortilla, top with desired amount of cheese and roll up burrito style. Place burritos on the baking rack and brush both sides lightly with olive oil or spray with nonstick cooking spray. Cook for 18-20 minutes or until golden.  Meanwhile, prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese until melted then sour cream. Add hot sauce to taste (optional). To serve, top burritos Cheesy Green Chili Sour Cream Sauce and desired toppings. RECIPE NOTES *Raw/undercooked tortillas are found in the refrigerated section (I buy mine at Costco). They are thinner so they bake and crisp beautifully! **Total time does not include Slow Cooker Mexican Chicken

YIELD: 4-6 SERVINGS

MEXICAN RICE

PREP TIME 10 MINUTES

COOK TIME 35 MINUTES

TOTAL TIME 45 MINUTES

INGREDIENTS

•  1 cup of long grain white rice
•  2 cups of low-sodium chicken broth
•  1 tablespoon of olive oil
•  1 small yellow onion, diced
•  4 cloves of garlic, finely minced
•  1/4 cup of tomato paste
•  1 tablespoon of lime juice, from about 1 lime
•  1/2 cup of freshly chopped cilantro
•  2 teaspoons cumin
•  Salt to taste

INSTRUCTIONS

1. In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer for 17-20 minutes. Remove from heat and keep the pot covered for 5 more minutes.
2. While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute, stirring constantly. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice, lime juice and cilantro. Mix until well combined. Season to taste with salt. Serve immediately.

Recipe from Mel's Kitchen Cafe HERE

Super Easy Maple Brown Sugar Ham and Sauce

YIELD: 10-12 SERVINGS

SLOW COOKER MAPLE BROWN SUGAR HAM

PREP TIME 5 MINUTES

COOK TIME 5 HOURS

TOTAL TIME 5 HOURS 5 MINUTES

INGREDIENTS

•  7-8 pound spiral-cut ham (bone-in or boneless...doesn't have to be spiral cut, a butt is fine)
•  1 cup dark brown sugar
•  1/2 cup pure maple syrup
•  2 cups pineapple juice (or apple)

INSTRUCTIONS

1. Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice.
2. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

Of course, from Mel's!

INSTANT POT:
7-8 pound spiral-cut ham, or not spiral (needs to fit!)
1/2 c brown sugar
1/4 c maple syrup
1 c pineapple juice

Pour 1 c water into instant pot.  Place trivet inside.
Tear 1-2 or long pieces of foil (fold in thirds and have it wrap all the way under and around ham to other side, making handles to pull it out after.  (Can cut slashes in ham if not spiral so glaze will go in more)

Make glaze by stirring sugar, syrup, and juice together.

Place ham into instant pot, on foil handle.  Pour glaze over.  

Cook 2 min per pound (16 min).  Release naturally 5 min.  **It will take about 30 min to come to pressure**

Idea from HERE.

SAUCE:  (from Barb). Figure out ratio:

1/2 c honey

1/2 c mustard

1 c brown sugar

*To make it really good...After cooking the ham, cut it off the bone, put back on slow cooker with a little water for like 5 hours.  Add sauce and shred up a bit.  Delicious!

Mel's Bran Muffins

YIELD: 4 DOZEN MUFFINS

MAKE-AHEAD REFRIGERATOR BRAN MUFFINS

PREP TIME 15 MINUTES

COOK TIME 15 MINUTES

TOTAL TIME 30 MINUTES

INGREDIENTS

•  4 cups wheat bran flakes or plain wheat bran
•  2 cups bran buds (look like little pebbles) or all-bran (look like little twigs) 
•  2 cups boiling water
•  4 cups (1 quart) buttermilk (or equal parts sour cream and milk whisked together)
•  8 tablespoons (1/2 cup) butter, melted
•  1/2 cup unsweetened applesauce
•  2 cups granulated sugar
•  4 large eggs
•  1 teaspoon vanilla extract
•  5 cups whole wheat flour
•  4 teaspoons baking soda
•  1 teaspoon salt

INSTRUCTIONS

1. In a large bowl with a tight fitting lid (needed if you aren't baking the muffin batter right away), add the wheat bran flakes or wheat bran and the bran buds or all-bran.
2. Pour the boiling water over the top, and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will be thick and sticky; it's ok if there are a few dry patches.
3. After the mixture cools to warm room temperature, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well.
4. Add the flour, baking soda and salt. Stir until ingredients are combined.
5. The batter can be baked right away or stored in the refrigerator, covered well, for up to a month to bake as needed. Give the batter a good stir before using if it has been refrigerated.
6. To bake, scoop the batter into greased or lined muffin tins, filling 3/4 full. Bake at 375 degrees (350 degrees for dark coated muffin tins) for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

LINK HERE TO MEL'S KITCHEN CAFE RECIPE