Baked Lime Chicken Fajita Burritos

I failed y'all last week and I'm deeply sorry. I only blogged one post... I had every intention of blogging about this recipe last week but sometimes life just gets in the way. Maybe baked lime chicken fajita burritos can make up for it?! ;)

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The other night I couldn't decide if I wanted to make fajitas or burritos for dinner. So as you can probably tell... I decided to mix the two together! Essentially this is a burrito with standard fajita ingredients but it is so much better than just that. The first time I made this, I didn't add any sauce to the burrito and it was okay but it definitely needed something. I decided that something would be enchilada sauce because I knew the chili powder seasoning would do wonders for these already delicious ingredients. Oh how right I was!! Flavor heaven!

So this is the type of recipe where I'm going to tell you all the ingredients used and you can mix and match for the burrito you prefer. I love recipes like that. No fuss! I also made enchilada sauce from scratch. IT'S SO EASY. You should totally try it but if you don't have the time, store bought red enchilada sauce will work just fine. Let's get to the food.

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Baked Lime Chicken Fajita Burritos

Yield: 2 extra stuffed burritos

Calories: about 350-450 calories per burrito (depending on amount of each ingredient used)

Total time: less than 1 1/2 hours


Ingredients:

- 1 thawed boneless skinless chicken breast, cut in half and pounded to even thickness

- cooking spray

- 1/2 tsp garlic salt

- juice from two limes, divided

- 1/2 cup cooked corn

- 1 red bell pepper, sliced into long strips

- 1/4 medium white onion, sliced into long strips

- 1 tbsp olive oil

- 1/4 tsp sea salt

- 1/4 tsp freshly ground black pepper

- 1/2 cup red enchilada sauce (see below for recipe!)

- 2 x 10inch tortillas (I used low calorie tortilla wraps - ~100 calories per wrap)

- optional: your favorite shredded cheese

Directions:

1. Preheat oven 400 F

2. Prep chicken: cut breast in half, place in Ziploc bag and pound to even thickness using a meat tenderizer.

3. Add 1/2 tsp garlic salt and juice from one lime to the Ziploc with chicken and let marinate for 30 minutes.

4. Coat baking dish with cooking spray, place chicken and lime juices from the Ziploc in the dish and bake for 25-30 minutes or until cooked thoroughly, flipping the chicken over half way through.

5. Slice chicken into strips and set aside.

6. Prep veggies while chicken is marinating/cooking: steam/roast your corn, slice peppers and onions.

7. In a large skillet over medium-high heat, heat olive oil then add sliced peppers and onions. Sauté for about 10 minutes. Half way through cooking, top veggies with salt, pepper, and juice from one lime. Cook onions and peppers until they are slightly charred, then remove and set aside.

8. Make enchilada sauce recipe below! (skip this step is using store bought enchilada sauce)

9. Assemble burritos: divide chicken strips, corn and onions/peppers between the two tortillas, top with enchilada sauce and cheese (if desired). Roll up the burrito by tucking in the ends and rolling the sides together. Click here if you are burrito folding challenged for step-by-step instructions.

10. Lightly coat a baking sheet with cooking spray, lay the burritos on it seam side down, top burritos a quick squirt of cooking spray, then bake for about 10 minutes. Remove burritos from the oven, slice in half then enjoy!


Homemade Red Enchilada Sauce

Yield: 1/2 cup sauce

Calories: 25 calories per tbsp

Total time: 20-25 minutes


Ingredients:

- 1 tbsp olive oil

- 1 tbsp all purpose flour

- 2 tbsp chili powder

- 1/4 tsp garlic powder

 - 1/8 tsp salt

- 1/4 tsp cumin

- 1/4 tsp dried oregano

- 1 cup vegetable stock

Directions:

1. Heat olive oil in a small saucepan over medium-high heat. Add flour and stir together with oil for about one minute.

2. Add spices to the saucepan then slowly add stock, whisking consistently to remove lumps.

3. Reduce heat to low and simmer (lid off) about 20-25 minutes or until thick, stirring every couple minutes.

4. Use immediately on baked lime chicken fajita burritos (above) or refrigerate in an airtight container up to two weeks.

[Enchilada Sauce Recipe slightly adapted from Gimme Some Oven]

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This is a great weeknight meal and you can most certainly double or triple it to feed more hungry mouths! Happy Wednesday Foodie Friends!

- A