Tag: mexican

One-Pot Chicken Burrito Bowls – No. 2 Pencil (Video)

Shop the Products
Host a Party
Join My Team

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

Loads of flavorful chicken, rice, beans and veggies simmered with amazing spices and smothered in cheese in one pot and ready in 30 minutes!!  This recipe comes from Melissa over at No. 2 Pencil.  You can read more about Melissa here. You can be sure I will be heading back over there, as this is one recipe where I did not have to change a single thing – it’s absolutely perfect!!!

For this recipe, I used my 5-Qt. Non-Stick Sauté Pan:

One-Pot Meal Maker

Weeknights have met their match! This 5-qt. (4.7-L) sauté pan has high walls, so it’s perfect for one-pot meals and skillet dinners for the whole family. It’s large enough to cook up to four chicken breasts at a time! The stainless-steel handle and glass lid let you easily transfer this pan from the stove-top to the oven, and the helper handle gives you the support you need to avoid spills. It’s coated on the inside and outside with high-quality nonstick coatings, which helps food slide right out and makes cleanup a breeze.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Click here to get your own 5-Qt. Non-Stick Sauté Pan today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 1-pound boneless chicken breast cut into 1-inch pieces
  • 3 tablespoons olive oil divided
  • ¼ onion diced
  • 1 cup extra-long grain white rice uncooked
  • 14.5 ounces diced tomatoes canned, drained
  • 15 ounces black beans canned, drained
  • 2 ½ cups chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ cup Monterey jack cheese shredded
  • ½ cup cheddar cheese shredded

For Topping

  • Freshly diced tomatoes
  • Green onions, sliced
  • Limes
  • Sour cream or crèma lima

Instructions

Dice chicken, onion, tomatoes, and green onions.  Shred cheese.

Heat two tablespoons of olive oil over medium-high heat.  Add onions, and sauté for 5 minutes, or until translucent. 

Add in chicken, and sauté for 4-5 minutes, until beginning to brown. 

Move chicken and onions to one side of pan.  Add remaining olive oil and rice to pan, and sauté for 2 minutes, until lightly toasted.

Add tomatoes, black beans, broth and spices, stirring to combine.  Bring to a boil; reduce heat, cover and simmer 20 minutes, until liquid is absorbed and rice is tender. 

Remove from heat, add in both cheeses, then cover pan for an additional 2 minutes, or until cheese is melted.

Serve immediately with your favorite toppings. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

One-Pot Chicken Burrito Bowls – No. 2 Pencil (Video)

Loads of flavorful chicken, rice, beans and veggies simmered with amazing spices and smothered in cheese in one pot and ready in 30 minutes!! 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine Mexican
Servings 6 servings
Calories 392 kcal

Equipment

5 Quart Nonstick Saute Pan
8 inch Chefs Knife
Cutting Board
3-cup Prep Bowl Set
1-cup Prep Bowl Set
Adjustable Double Grater
Smooth-Edge Can Opener
Easy-Read Measuring Cup Set
silicone

Ingredients
  

  • 1 lb boneless chicken breast cut into 1-inch pieces
  • ¼ onion diced
  • 1 cup extra-long grain white rice uncooked
  • 14.5 oz diced tomatoes canned, drained
  • 15 oz black beans canned, drained
  • 2.5 cups chicken broth
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ cup Monterey jack cheese shredded
  • ½ cup cheddar cheese shredded

For Topping

  • tomatoes freshly diced
  • green onions sliced
  • limes
  • sour cream or crema lima

Instructions
 

  • Dice chicken, onion, tomatoes, and green onions.  Shred cheese.
  • Heat two tablespoons of olive oil over medium-high heat.  Add onions, and sauté for 5 minutes, or until translucent.
  • Add in chicken, and sauté for 4-5 minutes, until beginning to brown.
  • Move chicken and onions to one side of pan.  Add remaining olive oil and rice to pan, and sauté for 2 minutes, until lightly toasted.
  • Add tomatoes, black beans, broth and spices, stirring to combine.  Bring to a boil; reduce heat, cover and simmer 20 minutes, until liquid is absorbed and rice is tender.
  • Remove from heat, add in both cheeses, then cover pan for an additional 2 minutes, or until cheese is melted.
  • Serve immediately with your favorite toppings.

Notes

You can store any leftovers in a sealed container up to four days or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 392kcalCarbohydrates: 47gProtein: 31gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 68mgSodium: 591mgPotassium: 771mgFiber: 8gSugar: 2gVitamin A: 642IUVitamin C: 8mgCalcium: 202mgIron: 3mg
Keyword burrito bowls, burritos, chicken, Mexican
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

Hatch Green Chile Enchiladas – Mexican, Please (Video)

Imagine tender and juicy shredded chicken in a mouthwatering sauce, enveloped in a corn tortilla, then smothered in beautifully melted cheese, and you have this wonderful Enchilada recipe from Patrick over at Mexican Please. You can learn more about Patrick here.

Our friend Mike used to live in New Mexico, and it’s thanks to him that I now have an appreciation for bourbon, and a love of hatch chiles.  So much love, that I regularly order them from The Hatch Chile Store, you should definitely check them out!  In fact, you can pre-order your fresh chiles now for delivery in the summer.  I am hoping to share my roasting process with all of you then, but I digress. 

Back to this amazing recipe.  I had my chiles, but was not sure what to make with them, so I did some research and found several recipes.  This one was the best though, in part because Patrick really takes the time to go through the process in detail, and as a newbie, I needed his help.  Also, you can tell from his writing the joy he gets from his creations, and I love that. 

This time around, the directions below will use Hatch Chiles that have already been roasted.  I promise to make a video regarding the roasting process as soon as I have my next batch.  Enough said, let’s jump right in!

Ingredients

  • 1-pound chicken breast
  • ½ onion
  • Cilantro stems
  • 1 cup water

For the sauce:

  • 7-8 fresh Hatch green chiles
  • 1/2 onion
  • 1 garlic clove
  • 1 cup stock
  • 1 teaspoon Mexican oregano
  • 1/8 teaspoon cumin
  • 1/4 teaspoon salt (plus more to taste)
  • freshly cracked black pepper
  • olive oil

For the enchiladas:

  • 8 corn tortillas
  • 1/2 onion
  • 1 cup shredded Jack cheese

Instructions

Preheat oven to 400⁰ F. Pour 1 cup of water into the inner pot of the Deluxe Multi Cooker or pressure cooker.  Add in 1-pound chicken breast, 1/2 onion and a small bunch of cilantro stems to steamer basket or directly to inner pot. Lock the lid and select CUSTOM (high pressure) for 10 minutes, Press Start.

When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure.   Remove chicken to board, and shred. 

Press one clove garlic and chop ½ of an onion.  I have used red onion in the past, but normally I like to use sweet onions.

Add 7-8 roasted Hatch green chiles and one cup of chicken stock to the Deluxe Cooking Blender, and replace and lock lid. PULSE on speed 2 until combined.

Heat skillet over medium heat, add olive oil.  Once oil is shimmering, add half of the onion, cook for 3-5 minutes, until softened.  Add garlic, cook one minute, or until fragrant.  Add chicken stock and Hatch sauce to the skillet, give a quick stir, then add in oregano, salt and pepper. Let simmer for a few minutes until thickened. Remove from heat.

Grate 1 cup Monterey Jack Cheese – or more if you would like a snack!

Heat corn tortillas in Tortilla warmer for 30 seconds in microwave. Add some of the Hatch sauce to the coating tray, and also to the pan you will be placing the enchiladas to bake. Lightly coat each tortilla in the sauce, add ¼ cup of shredded chicken, top with onions and cheese.  Roll tightly, and place seam side down in baking pan (I’m baking in my Enameled Cast Iron Skillet). Cover with the rest of the Hatch sauce and shredded cheese. 

Bake at 400⁰ F for 10 minutes, or until cheese is melted, and the tortillas are beginning to brown. Remove from oven, and garnish with cilantro, if desired.

That’s it!  This is a wonderful dish, and this sauce is ah-mazing!!!  You can make the sauce ahead of time and freeze if you like.  The only thing I added was more onion, the original recipe calls for ½ onion, FYI.  I have also made this in the form of a casserole, and I think I love that even more, as it’s a bit faster than rolling each enchilada.  Either way, you will LOVE this dish!  Please do go over and give Patrick some love over at Mexican Please, and tell him I said hello!

EARN DOUBLE $$ for your organization in MAY: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for May, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Hatch Green Chile Enchiladas

Imagine tender and juicy shredded chicken in a mouthwatering sauce, enveloped in a corn tortilla, then smothered in beautifully melted cheese, and you have this wonderful Enchilada recipe!
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4 servings

Equipment

Deluxe Multi Cooker
Pressure Cooker Steamer Baskets
Large Chef's Tongs
Large Grooved Cutting Board
Quick Shred
Manual Food Processor
Garlic Press
Deluxe Cooking Blender
12 inch Stainless Steel Nonstick Skillet
Mini Mix and Scraper
Easy-Read Measuring Cup Set
1-cup Prep Bowl Set
Salt and Pepper Grinder Set
Adjustable Coarse Grater
Measuring Spoon Set
Coating Trays and Tongs
Enameled Cast Iron Skillet with Lid
Large Serving Spatula
Silicone Oven Mitt Set
Tortilla Warmer

Ingredients
  

  • 1 lb boneless chicken breast
  • ½ onion
  • 1 bunch cilantro stems
  • 1 cup water

For the Sauce

  • 7-8 Roasted Hatch Green Chiles
  • 1 ¼ cup chicken stock
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 clove garlic, pressed
  • 1 tsp Mexican oregano omit if you do not have Mexican oregano
  • ⅛ tsp cumin
  • kosher salt and pepper, to taste

For the Enchiladas

  • 8 corn tortillas
  • ½ onion, finely chopped
  • 1 cup shredded Monterey Jack Cheese

Instructions
 

For the Chicken

  • Preheat oven to 400⁰ F. Pour 1 cup of water into the inner pot of the Deluxe Multi Cooker or pressure cooker. Add in 1-pound chicken breast, 1/2 onion and a small bunch of cilantro stems to steamer basket or directly to inner pot. Lock the lid and select CUSTOM (high pressure) for 10 minutes, Press Start.
  • When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure.  Remove chicken to board, and shred. 

For the Hatch Green Chile Sauce

  • Press one clove garlic and chop½ of an onion.
  • Add 1 cup chicken stock, 7-8 roasted Hatch green chiles and a pinch of cumin to the Deluxe Cooking Blender, and replace and lock lid. PULSE on speed 2 until combined.
  • Heat skillet over medium heat, add olive oil.  Once oil is shimmering, add half of the onion,cook for 3-5 minutes, until softened. Add garlic, cook one minute, or until fragrant.  Add chicken stock and Hatch sauce into skillet, give a quick stir, then add in oregano, salt and pepper. Let simmer for a few minutes until thickened. Remove from heat.

For the Enchiladas

  • Grate1 cup Monterey Jack Cheese
  • Heat corn tortillas in Tortilla warmer for 30 seconds in microwave. Add some of the Hatch sauce to the coating tray, and also to the pan you will be placing the enchiladas to bake. Lightly coat each tortilla in the sauce, add ¼ cup of shredded chicken, top with onions and cheese.  Roll tightly, and place seam side down in baking pan . Cover with the rest of the Hatch sauce and shredded cheese. 
  • Bake at 400⁰ F for 10 minutes, or until cheese is melted, and the tortillas are beginning to brown. Remove from oven, and garnish with cilantro, if desired.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

Pressure Cooker Mexican Shredded Pork Nachos – Fox and Briar (Video)

You know how many recipes I try out?  A LOT.  You know how many times I’ve made a recipe twice in ONE WEEK???  Only once – and it was THIS ONE!!  I have a confession to make, however, this recipe is a sort of combination of carnitas and nachos that I came up with because I was craving nachos, but I am honestly a bit tired of chicken, and hubs is not thrilled with beef. 

Meghan from over at Fox and Briar, has a WONDERFUL slow cooker pork carnitas recipe, which I adapted for the pressure cooker!  You can learn more about Meghan here.  After reading her “About Me”, I want her to be my friend, she sounds lovely!! If the rest of her recipes are half as good as this one, I will definitely be checking them out!!  Please, go visit her blog and say hello!!  I seriously cannot state enough how amazingly delicious – and EASY – this recipe was for the perfect carnitas!!

I decided to tun it into nachos, as I said, because that was what I was in the mood for, and it was so easy.  With my adaptation, I added the zest of one orange plus the juice and some chicken broth (because with a pressure cooker, you need at least one cup liquid) and I DOUBLED the amount of seasoning.  The reason I doubled the seasoning was that I wanted the broth to collect the delicious flavors along with the pork, without taking away from the rub.  The results were outstanding!

The second time I made it, one thing I did differently that the first time was to reduce the leftover liquid.  I was reheating the leftovers and ending up creating a beautiful thick sauce – not too much, because when making nachos, you don’t want to lose the crunch – that was just a wonderful addition to an already AMAZING recipe.  Enough said, let’s jump right in!!

Ingredients

  • 3 pounds pork shoulder roast
  • 1 onion diced
  • 4 garlic cloves, peeled and chopped
  • 2 tablespoons tomato paste
  • juice of one lime 1-2 tablespoons
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon red chili flakes
  • 1 cup chicken broth

For the Rub:

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon red chili flakes

For the Nachos:

  • One cup shredded Cheddar Cheese
  • One cup shredded Monterey Jack Cheese
  • One cup cherry tomatoes, sliced in half
  • One red onion, sliced
  • Cilantro (optional)

Instructions

Dice onion, chop garlic cloves, zest and juice one orange. Set aside.

Add the chopped onion, chopped garlic, tomato paste, lime juice, orange juice, and all of the spices (except for the rub) to the Deluxe Multi Cooker/pressure cooker. Add in one cup of chicken broth, and stir.

For the Rub: Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside. Rub all over pork, cover well.  Please pork over onions, lock the lid and select CUSTOM (high pressure) for 90 minutes.  Press to start.

When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure.   Once all pressure is released, remove pork and use Quick Shred or two forks to shred meat. It will be so tender!!

Preheat oven to 400⁰. Shred cheeses, slice onion and slice tomatoes in half. Set aside.

Grab a cast iron skillet, and layer as follows:

  • Tortilla chips
  • Shredded Pork
  • Red onion
  • Tomatoes
  • Cheeses
  • Cilantro (optional)

Create one more layer of the same, then bake for 5-8 minutes, or until cheese is bubbling. 

That’s it!  This made a fantastic dinner, and would make and excellent appetizer.  Alternatively, you can serve the shredded pork with rice and black beans, which I did the second time around.  Delicious!!  Please let me know if you make this recipe, and please be sure to stop over to say hello to Meghan here!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Pressure Cooker Mexican Shredded Pork Nachos

Flavorful and tender shredded pork combined with the perfect seasonings, veggies, chips and cheese makes the perfect dinner or appetizer!!
No ratings yet
Print Recipe Pin Recipe
Course Appetizer
Servings 6 servings

Equipment

Deluxe Multi Cooker
12 inch Cast Iron Skillet
Manual Food Processor
Garlic Peeler
5-inch Santoku Knife
Citrus Juicer and Zester
Measuring Spoon Set
Petite Measure All Cup
3-cup Prep Bowl Set
Citrus Press
Stainless Steel Mini Whisk
Adjustable Double Grater
Quick Shred
1-cup Prep Bowl Set
Large Grooved Cutting Board
Mini Mix and Scraper
Close and Cut Set

Ingredients
  

  • 3 lbs pork shoulder roast
  • 1 onion, diced
  • 4 garlic cloves, peeled and chopped
  • 2 tbsp tomato paste
  • 1 lime, juiced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt, or to taste
  • ¼ tsp red pepper flakes
  • 1 cup chicken broth

For the Rub:

  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ¼ tsp red pepper flakes, or to taste

For the Nachos:

  • Tortilla Chips
  • 1 cup cheddar cheese, shredded
  • 1 cup Monterey jack cheese, shredded
  • 1 cup cherry tomatoes, sliced in half
  • 1 red onion, sliced
  • Cilantro (optional)

Instructions
 

  • Dice onion, chop garlic cloves, zest and juice one orange.Set aside.
  • Add the chopped onion, chopped garlic, tomato paste, lime juice, and all of the spices (except for the rub) to the Deluxe Multicooker/pressure cooker. 
  • For the Rub: Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes,set aside. Rub all over pork, cover well. Please pork over onions, lock the lid and select CUSTOM (high pressure) for 90 minutes.  Press to start.
  • When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure.   Once all pressure is released, remove pork and use Quick Shred or two fork to shred meat.

For the Nachos:

  • Preheat oven to 400⁰
  • Shred cheeses, slice onion and slice tomatoes in half. Set aside.
  • Grab a cast iron skillet, and layer as follows:
    Tortilla chips, Shredded Pork, Red onion, Tomatoes, cheeses and cilantro if using. Create one more layer, and bake for 5-8 minutes, or until cheese is bubbling. 
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment