Skillet Burritos Make an Easy Dinner Serve for the Family

skillet burritos

Looking for a delicious dinner dish to try in your menu planning? Do you like burritos?  Check out my skillet burritos.  We have many burrito flavors we enjoy, but this combination includes chicken and chorizo, which makes a smokey, savory blend of flavor.

In order to make this a quick and easy weekday serve, you will have to plan ahead. How do I make it happen?

  1.  Sometimes I prep the base of this meat mixture on the weekend and have it ready to go for our busy weeknights.  The meat base is also great to have in the freezer for a thaw, prep and serve.
  2. Other times I make the burritos (minus the toppings) and freeze them as burritos so that all I have to do is pull them out & cook them the rest of the way and then add the toppings to finish it off.
  3. And, then there are times I skip the chicken process all together and simply buy a precooked chicken roaster at my grocery store to really simplify my process.  

All of these options work and I think it depends on the week and the schedule that determines which way I go with my prep.

At the end of the day, my goal is always to feed my family good meals, to figure out how to minimize my kitchen time and share my tips with you.

My Chicken Chorizo Skillet Burritos by Jodie Fitz

The meat base:

5 pounds of chicken breast on the bone (tips below)

2 pounds chorizo (tips below)

1 sweet onion

2 cloves of garlic, minced

Most of the time I buy the chicken breast with skin that’s on the bone.  I remove the skin.  Place it in my dutch oven with 1/2 cup water, one sweet onion peeled and thinly sliced along with two cloves of garlic.  When I come home from the grocery store on the weekend, it’s the first thing I do so that it’s cooking while I’m doing other things.  Bake it at 375 degrees for 1 1/2 hours.  Or, pop it in the crockpot or instant pot with adjust cooking times.  Once the chicken is fully cooked, remove it from the bone and shred it.

Cook the chorizo in a skillet as if you are cooking ground beef.  I have found that it’s harder to break into small pieces as it cooks.  I do the best I can with breaking it up, let it cook and run it through a food processor (it also helps to stretch the flavor in your recipe).

Stir the shredded chicken, chorizo, liquids, onion and garlic from cooking the chicken all together.

The sauce:

20 oz. diced tomatoes and green chiles (you can buy mild, medium or hot depending on your tastebuds) 

1/4 cup sour cream

2 teaspoon chili powder

1/4 cup finely diced sweet onion

1 clove garlic, minced

1 teaspoon onion powder 

1 teaspoon butter

1/4 teaspoon garlic powder

sea salt to season

Saute the onions and garlic together in a teaspoon of butter.

Place the dice tomatoes, cooked onions and garlic, sour cream, chili powder, onion powder, garlic powder and salt into a mini chopper, food processor or blender and blend to make the sauce.  

Stir half of the sauce into the meat mixture.

NOTE:  If you are freezing the meat mixture or the burritos (see below), only make half of the sauce and add that.  Wait until you are assembling to make the other half for topping off your dish to serve.

The assembly:

Shredded Mexican Cheese

Flour tortillas

Add a healthy portion of the meat mixture into the center of the burrito. Top it with a few tablespoons of shredded cheese.  Fold the tortillas in burrito fashion; fold in two sides and roll.  

Continue this process until they are all made.  This makes A LOT!  How many?  It really depends on the size of your flour tortillas and the amount of meat you scoop.  I often freeze half.  

If you are planning to freeze them, wrap them individually in parchment paper and place them in a freezer bag before freezing so that you can take them out individually when needed.  The parchment also helps to prevent freezer burn.

The Final Steps:

Sour Cream

Fresh Cilantro

Avocados 

Shredded Mexican Cheese

Butter

Melt a very small amount of butter into your skillet.  Place your burritos into the skillet seam down to start.  Toast them on the top and bottom like you would a grilled cheese sandwich.

Add the remainder of the sauce once they are toasted.  Top with shredded cheese and let them melt. 

Serve with fresh cilantro, a tablespoon of sour cream and fresh avocado on top.

If you want more recipes like my skillet burritos check out my cookbook The Chaotic Kitchen.  All of my recipes are quick and easy or come with a prep ahead plan!

We’re all about good, but simple….I wouldn’t want my kitchen any other way.

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