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Cheesy Creamy Green Chile Chicken Lasagna

By 7 Comments

Green Chile Chicken Lasagna is everything you love about classic lasagna. However, this version combines layers of lasagna noodles with lean shredded chicken breast, cheese and a luscious green chile white sauce. Totally irresistible, a make ahead recipe to feed a crowd.

A slice of green chile chicken lasagna with a green salad.

I’ve been planning this Green Chile Chicken Lasagna recipe for months, but simply never got around to bringing it to life. Now that we’re smack dab in the middle of comfort food season and with my new lasagna pan begging for … well … lasagna, this recipe has finally made its debut.

As you know, I may make a recipe three or four times, tweaking and improving before I deem it blog-worthy.

My method of perfection is totally inspired by Ina Garten. I saw Ina speak a couple of years ago, and she confided that once she and her team have prepared a recipe, they always sit back and ask themselves how the recipe could be improved.

After three test runs, I am proud to share this Green Chile Chicken Lasagna Recipe with my readers.

The Mirasol Chile Peppers Used In This Recipe

I always have bags of fresh roasted chile peppers in the freezer. I have Hatch, from New Mexico and Pueblo Chile Peppers grown right here in the Arkansas Valley of Colorado.

For this recipe, I used roasted Colorado Pueblo chile peppers.

Pueblo chile peppers are actually Mirasol peppers. Mirasol, which means “looking at the sun” are peppers that grow in an upward direction on the plant.

Mirasol Chile Plant with red mirasol peppers growing

They’re medium in heat, and meatier than Hatch chile peppers from New Mexico. I took this photo of a potted young Mirasol plant at the Pueblo Chile Festival a couple years ago.

Dried Mirasol peppers are called Guajillo peppers, a common dried chile used in Mexican cuisine.

These Pueblo chile peppers were simply defrosted, skin, stems and seeds removed and then chopped. I used 1 cup (about 10 medium chile peppers) to make this white chicken lasagna.

If you don’t have a stash of fresh roasted chile peppers in your freezer most grocery stores and even Costco sell chopped frozen chile peppers.

Choose frozen peppers that are labeled mild to medium on the heat level. You don’t want them to overpower the creamy sauce for this recipe.

How To Make The Spicy White Sauce

The sauce is simply a roux made of flour and chicken broth. Prepared stove top, it comes together very easily and to make it even creamier, it’s finished with a cup of milk.

  • Melt ¼ cup butter over medium heat in a medium saucepan.
  • Once the butter is melted, add ¼ cup flour.
  • Turn heat down to medium and stir constantly for about two minutes or until the roux is golden in color.
  • Slowly add the chicken broth to the roux and with a whisk, mix until well blended. Cook until roux thickens.
  • Add in drained, canned chopped tomatoes.
  • Add one cup of milk. This will thin the roux, but not to worry, the al a dente pasta will help thicken it back up.
  • Stir in the green chile peppers and shredded chicken and set aside.

How to Make Green Chile Chicken Lasagna

Here’s how to build and layer this white chicken lasagna:

  • Cook chicken breast and shred. Or you can use shredded rotisserie chicken.
  • Cook lasagna noodles according to package, but lessen the cooking time by two minutes. This will produce a very al a dente noodle.
  • In a medium bowl, combine two beaten eggs, ricotta cheese, shredded mozarella and shredded cheddar cheese. A large spoon works well to blend this mixture.
  • Make green chile sauce (roux) and set aside.
  • Spray your lasagna pan with Pam.
  • Place ⅓ of the green chile roux on the bottom of the lasagna pan.
  • Place four lasagna noodles over the green chile white sauce.
  • With a spatula, spread ⅓ of the cheese mixture over the lasagna noodles.
  • Repeat these layers two more times, ending with the cheese mixture.
  • Top with one cup of crumbled Mexican Cotija cheese.
  • Bake covered for 45 minutes. Remove cover (I used foil) and bake another 20 minutes.
  • Let set for 10 minutes, uncovered so the lasagna sets up.

Recipe for Green Chile Chicken Lasagna

Green chili chicken lasagna in a casserole dish.

This green chili chicken lasagna is a perfect choice is you’re looking for a make-ahead and freezable meal to feed a crowd. Just prepare, cover well and freeze. Then thaw before following baking instructions.

All you need is a beautiful green tossed salad for a side dish! Easy.

More Spicy Pasta Recipes

If you love a little spice with your pasta you won’t want to miss:

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Green chile chicken lasagna served with a salad.
Print Recipe
5 from 7 votes

Green Chile Chicken Lasagna

Green Chile Chicken Lasagna is everything you love about classic lasagna. This version combines layers of lasagna noodles, lean shredded chicken breast, cheese and a luscious white sauce. This Green Chile Chicken Lasagna is totally irresistible.
Prep Time30 minutes
Cook Time1 hour
Course: Pasta Recipes
Cuisine: Southwestern Mexican
Servings: 12
Calories: 404kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup butter
  • ¼ cup flour
  • 2 cups chicken broth
  • ½ sweet onion diced
  • 14 ounce canned tomatoes diced and drained
  • 1 cup Chile Peppers roasted, peeled, chopped
  • 2 boneless, skinless chicken breasts cooked and shredded about 2 – 2 ½ cups
  • 1 cup milk
  • 15 ounces ricotta cheese drained
  • 1 cup mozzarella cheese shredded
  • 2 eggs lightly beaten
  • 2 cups cheddar cheese shredded
  • 12 lasagna noodles cooked al a dente
  • 1 cup Cotija cheese crumbled
  • 2 tablespoons green onions chopped

Instructions

  • Preheat oven to 350 degrees.
  • In a medium saucepan, melt butter. Add flour and whisk together until a light brown roux forms. Cook the roux over medium heat until roux is golden. This will also help remove that "flour-y" taste.
  • Slowly add chicken broth and bring to a low boil whisking constantly. Stir in 1 cup of full fat milk.
  • Add diced and drained tomatoes, green chile peppers, and shredded cooked chicken, stirring to combine and heat, approximately 5 minutes. Remove from heat and set aside.
  • In a medium mixing bowl, blend together ricotta cheese, eggs and shredded cheddar and mozzarella cheeses.
  • Coat a 3 quart lasagna pan with cooking spray.
  • Place a ⅓ of the sauce on the bottom. Top with 4 lasagna noodles and then ricotta and cheddar cheese mixture.
  • Repeat 3 times, with last layer being cheese mixture. Sprinke the Cotija cheese over the top of the lasagna.
  • Cover with aluminum foil and bake for 45 minutes. Remove foil and cook an additional 15 0- 20 minutes
  • Remove and allow to rest for 10 minutes. Top with fine chopped green onions for garnish.

Video

Notes

This is a great make-ahead recipe. Either prepare the casserole ahead of time and refrigerate before baking.
Or bake the lasagna, let it cool, then freeze. Let the lasagna thaw before following the baking instructions.

Nutrition

Calories: 404kcal | Carbohydrates: 30g | Protein: 25g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 614mg | Potassium: 447mg | Fiber: 2g | Sugar: 5g | Vitamin A: 682IU | Vitamin C: 9mg | Calcium: 323mg | Iron: 2mg

Blue Cheese Potatoes Dauphinoise

By 7 Comments

Potatoes Dauphinoise casserole with blue cheese and a crunchy buttered panko topping. Thin sliced potatoes are cooked in cream and modestly seasoned with blue cheese, salt and pepper. Creamy and deliciously dreamy.

And if you love creamy potato side dishes, don’t miss my recipe for old fashioned Scalloped Potatoes with No Cheese.

Blue Cheese Potatoes Au Gratin stacked on a fork. Layered potatoes casserole.

What To Expect From This Recipe

Potatoes Dauphinoise are simply a French name for sliced potatoes cooked in cream. Potatoes Dauphinoise contain cheese but no crumb topping. Julia Child is probably responsible for our awareness of Dauphinoise, with her casserole of sliced potatoes, Swiss cheese and milk (rather than cream).

So with all that said, you’ll find a jillion recipes where classic definitions are often ignored, but no matter how we slice our potatoes or what we call it, it’s a very popular dish and very serious comfort food.

  • The potatoes are evenly thin sliced to ⅛″ thick. Once baked they cream and layer themselves into a neat little stack of goodness that melts in your mouth.
  • The potatoes are not par-boiled before baking. Parboiling potatoes means the starch from the potatoes seep into the water they’re cooked in. For potatoes dauphinoise, the potatoes are baked directly in cream in the casserole dish. Meaning the starch from the potatoes seep into the cream as they cook, making this even more creamy and luxurious.
  • There’s just enough blue cheese between those layers of potatoes to get our attention … and not overpower the dish.

And you can expect a lot of compliments when you make Potatoes Dauphinoise.

Au Gratin or Dauphinoise?

So what am I calling my potato casserole creation? It’s a combination of two of these classic creamy potato casseroles. There’s cheese And there’s also a Panko bread crumb topping. The potatoes are cooked in cream and there’s no flour roux.

My au-gratin topping is sprinkled on the casserole after it’s cooked so it’s not creating that sealing layer. It’s just to add a delicious little crispy crunch. So I’m sticking with calling this a Dauphinoise Potatoes, with Blue Cheese.

Mise en Place

Ingredients and equipment for potatoes dauphonaise recipe

Gathering everything you need is easy for this potato casserole as the ingredients are minimal. Gather your cream, potatoes, blue cheese and mandolin. You’re ready to rock.

Ingredients You’ll Need

  • Potatoes: Yukon gold potatoes work very well here because they’re a waxy potato with a firmer texture. Save those starchy Russet Potatoes for baked potatoes, like my recipe for Slow Cooker Garlic Butter Baked Potatoes.
  • Blue Cheese: Potatoes Dauphinoise are routinely made with Gruyere. Please feel free to use Gruyere or even Swiss cheese.
  • Cream

“These are the best potatoes I’ve ever had in my life.”

Bob Brown, husband and potato aficionado

How To Make This Easy Dauphinoise

  • Slice potatoes ⅛″ thick. You’ll need a mandolin to take on this a super easy task. Or be very skilled with a chef’s knife.
  • Butter or Pam spray a 9 x 13″ casserole dish and layer a third of the sliced potatoes in the dish. Salt and pepper the potatoes
  • Sprinkle on ⅓ of the crumbled blue cheese.
  • Repeat with two more layers of the blue cheese, the sliced potatoes and salt and pepper.
  • Pour the cream over the potatoes making sure the cream just covers the top layer of potatoes.
  • With your hands gently press the potatoes down into the cream mixture. This will compress the casserole a bit and coat the top layer of potatoes.
  • Bake at 350 degrees for 45 minutes, or until potatoes are tender.
  • In the meantime, make the toasted Panko bread crumb topping.
  • When the potatoes are out of the over, sprinkle a single layer of the Panko bead crumb topping over the potatoes.

Questions You May Have

What’s The Difference Between Scalloped Potatoes and Potatoes Dauphinoise?

Scalloped Potatoes are made with a roux with flour, butter and and milk. And are sometimes infused with aromatics such as garlic, thyme and even fresh nutmeg. Potatoes Dauphinoise are sliced potatoes cooked in cream and can include cheese.

Can I Use Half and Half?

When making a special side dish for a special dinner, this is not the time to worry about fat calories. The fat content in cream is much better suited for a long bake in the oven. Half and half will have a tendency to separate which will result in a less creamy consistency.

Are Potatoes Dauphinoise Gluten Free?

Skip the Panko bread crumb topping and this recipe will be gluten free.

Tips For Success

  • Use a mandolin. Uniformly sliced potatoes will create evenly cooked potatoes for a perfect texture for the final dish.
  • If you’re like me, you find that guiding tool that came with your mandolin is a little unwieldy and awkward. Your hands make a much better tool. But wait, don’t want to lose a finger? I love my cut resistant gloves with stainless steel filament and knit construction that is guaranteed not to slice your skin.

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Recipe for Blue Cheese Potato Dauphinoise

Blue Cheese Potato Casserole Topped with Panko Bread Crumbs.

Promise me you’ll give this easy creamy potatoes dauphinoise recipe a try. It’s a perfect side dish the upcoming holiday season. It’s my go-to side dish for a Prime Rib Dinner .

More Creamy Cheesy Potato Side Dish Recipes

What do Dauphinoise Potatoes Go With?

A fancy potato is happy along side a fancy feel main course. Here are some ideas.

And if you’re looking for more side dish recipes, you won’t want to miss my Side Dish Category. You’ll find lots of ideas including my most popular potato recipe on my site Savory Cast Iron Skillet Potatoes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Potatoes Dauphinoise Potato Casserole with blue cheese. On a fork.
Print Recipe
5 from 6 votes

Blue Cheese Potatoes Dauphinoise

Potatoes Dauphinoise casserole with blue cheese. Thin sliced potatoes are cooked in cream and modestly seasoned with blue cheese, salt and pepper.
Prep Time20 minutes
Cook Time45 minutes
Course: Side Dish
Cuisine: French
Servings: 10
Calories: 440kcal
Author: Lea Ann Brown

Ingredients

  • 3 pounds Yukon Gold Potatoes peeled and sliced ⅛" thick
  • 5 ounces Blue Cheese crumbled
  • 3 cups cream
  • salt and pepper to taste
  • 4 ounces Panko Bread Crumbs
  • 2 tablespoons unsalted butter

Instructions

  • Preheat oven to 350 degrees.
  • Grease or spray a 9 x 13" pan with Pam
  • Using a mandolin, slice peeled potatoes using the ⅛' setting.
  • Layer ⅓ of the potatoes in the casserole dish. Salt and pepper the layer and sprinkle on ⅓ of the crumbled blue cheese.
  • Repeat this layering process two more times.
  • Pour the cream over the potatoes. The cream should just cover the top of the potatoes.
  • Gently press down on the potatoes to create a more compact layering effect.
  • Bake for 45 minutes. Or until potatoes are tender.
  • In the meantime make the Panko Bread Crumb topping.
  • Heat a large non-stick skillet over medium high heat. Once the pan is hot, add the butter.
  • When the butter is sizzling, turn down the heat and add the Panko Bread Crumbs. Cook the Panko Crumbs until they start to turn golden brown. Stir often to insure an even browning. This should take about 10 minutes.
  • Set aside until casserole is done.
  • Remove casserole from oven and sprinkle a thin layer of toasted Panko crumbs over the top of the casserole.
  • Save unused toasted crumbs in a covered container. They'll keep for a couple of weeks.

Nutrition

Calories: 440kcal | Carbohydrates: 27g | Protein: 10g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 114mg | Sodium: 322mg | Potassium: 674mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1228IU | Vitamin C: 16mg | Calcium: 183mg | Iron: 5mg

Potatoes Dauphinoise … It’s What’s For A Special Dinner

Sparkling Raspberry Chambord And Prosecco Cocktail

By 10 Comments

This Prosecco cocktail made with Chambord Raspberry Liqueur and fresh raspberries is a beautiful cocktail for any celebration. Refreshing and impressive, Chambord and Prosecco make a beautiful Christmas Prosecco cocktail, also perfect cocktail for Valentine’s Day.

Raspberry Chambord Prosecco cocktail served in two champagne glasses with raspberries.

The first time I ever had Prosecco, Bob and I were sitting in the back room at Nick’s Italian Cafe in McMinneville, Oregon. Having the opportunity to dine at Nicks was a special event its own right as Nick’s has been a highly celebrated restaurant serving Oregon Wine Country since 1977.

And celebrating that dining experience became even more special with my first sip of Prosecco. Fresh and fizzy, I was smitten. Boisterous in flavor, I knew I had found a new favorite sparkling wine. And I’m so glad I found this Prosecco Cocktail recipe to enjoy.

Where Did I Learn to Make this Christmas Chambord and Prosecco Cocktail Recipe

This festive Prosecco cocktail came to life last year when I attended our December Holiday Book Club at my neighbor Lynn’s home.

Her holiday lunch buffet included these lively Champagne flutes that included a base of red Chambord Raspberry liqueur, sparkling bubbling Prosecco, then topped with floating baubles of raspberries.

What to drink with Chambord? Simply stated, Prosecco and Chambord make beautiful partners. You could consider this to be a glorified Chambord spritz.

And cocktails with raspberries are a sure way to impress guests.

What’s In This Cocktail?

So easy!

  • Prosecco
  • Chambord, a decadent raspberry liqueur.
  • Fresh Raspberries

Tip: To make this more of a Christmas Holiday Cocktail, you can switch out the raspberries with a heaping teaspoon of Pomegranate seeds.

How To Make This Prosecco Cocktail

Creating this layered effect is quite easy. Here’s how it goes:

  • Spoon one teaspoon of Chambord Raspberry Liqueur into each Champagne flute.
  • Spoon in 3 – 4 fresh raspberries.
  • Hold a spoon inside the glass just above the raspberries and raspberry liqueur.
  • Slowly pour the champagne over the spoon, steadily pulling the spoon up as you pour.
  • The raspberries will follow that flow of liquid and find their way to the top of the glass.

Tip: Use a cocktail bar spoon for the process of adding the Prosecco to the raspberries and Chambord. Cocktail spoons are very long, and will make the task of pouring the Prosecco easier. An iced tea spoon is also a good option.

Prosecco Christmas Cocktail made with Chambord Liqueur and fresh raspberries. Served in Champagne flutes.

Prosecco, FAQ’s

How Much Prosecco Do I Need?

One bottle of Prosecco will fill about 6 champagne flutes.

What’s the Difference Between Champagne and Prosecco?

The simple difference is that in order for a sparkling wine to be called Champagne, it must be produced in the Champagne region of France, which is approximately eighty miles northeast of Paris. Champagne is made from Chardonnay, Pinot Noir and Pinot Meunier. It’s made using the Traditional Method. Prosecco comes from Italy.

Where in Italy Is Prosecco Produced?

Prosecco is a sparkling wine produced mainly in Veneto, about fifteen miles north of Venice.

What Grape Variety is Prosecco Made From?

The grape used is primarily Glera. Prosecco is made using the Tank Method.

Is Prosecco Less Expensive Than Champagne?

The tank method is less time and labor intensive than the traditional method used in making Champagne, therefore the cost of Prosecco is less expensive.

Can I Substitute Champagne For This Cocktail?

Absolutely yes. Even though I like the notes of apple, pear and lemon in Prosecco, you most certainly can make this a champagne and chambord cocktail.

Make Ahead Christmas Prosecco Cocktails

Champaign glasses lined up with chambord and raspberries, for a make ahead christmas cocktail

These Chambord and Prosecco cocktails can be partially prepared in advance. Always helpful when hosting a holiday party.

About thirty minutes before guests arrive, line up the glasses and pour the Chambord into each flute. Drop in the raspberries.

Once guests have assembled, pop the cork and add the Prosecco to each glass. Guests will admire your skill for keeping the Chambord and Prosecco layers separate, and enjoy watching that spoon trick.

Once the Prosecco has been poured into each glass, you’re ready for your holiday toast. Let the celebration begin.

What Appetizers Go With Prosecco?

Prosecco is a very food friendly wine. It pairs well with cured meats, antipasto, and almonds. It’s lovely with stuffed mushrooms and famous for its kinship with spicy Asian food. It’s good with smoked salmon and chilled shrimp. And excellent with Sushi.

If you’re interested in food and wine pairings, Culinary School gave us a great book, What to Drink with What You Eat. A comprehensive guide to matching food and drink.

Recipe for Raspberry Chambord Christmas Prosecco Cocktail

And not to slight Valentine’s Day, this is an ideal cocktail to serve for your special Valentine’s Day date night dinner.

I hope you give this Prosecco cocktail a try, and if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe.

And if you have any favorite Prosecco cocktail recipes, let me know, I’d love to give it a try.

And if you’re looking for more Party Cocktail Recipes, don’t miss my Beverages and Appetizers Category, you’ll find lots of unique party drink ideas. Including the most popular recipe for my Thanksgiving Cocktail, Pumpkin Pie Martini.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Raspberry Chambord Prosecco cocktail served in two champagne glasses with raspberries.
Print Recipe
4.95 from 20 votes

Raspberry Chambord and Prosecco Cocktail

This Prosecco cocktail made with Chambord Raspberry Liqueur and fresh raspberries is a beautiful cocktail for any celebration.
Prep Time5 minutes
Cook Time0 minutes
0 minutes
Total Time5 minutes
Course: Cocktails and Beverages
Cuisine: Italian
Servings: 1
Calories: 34kcal
Author: Lea Ann Brown

Ingredients

  • 2 teaspoons Chambord black raspberry liqueur
  • 3 fresh raspberries
  • Prosecco Sparkling Wine

Instructions

  • Spoon 2 teaspoons of Chambord raspberry liqueur into each flute, then drop in a few raspberries.
  • Hold a spoon inside the glass over the top of the liqueur and slowly pour in the Prosecco, pulling the spoon up as you go to create the two-tone effect.

Video

Notes

1 bottle of Prosecco will serve approximately 6 champagne flutes.
Make Ahead: 
  • These Chambord and Prosecco cocktails can be partially prepared in advance. Always helpful when hosting a holiday party.
  • About thirty minutes before guests arrive, line up the glasses and pour the Chambord into each flute. Drop in the raspberries
  • Once guests have assembled, pop the cork and add the Prosecco to each glass. Guests will admire your skill for keeping the Chambord and Prosecco layers separate, and enjoy watching that spoon trick.
Tip: Use a cocktail bar spoon for the process of adding the Prosecco to the raspberries and Chambord. Cocktail spoons are very long, and will make the task of pouring the Prosecco easier. An iced tea spoon is also a good option.
Tip: To make this more of a Christmas Holiday Cocktail, switch out the raspberries with a heaping teaspoon of pomegranate seeds.

Nutrition

Calories: 34kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 3g | Vitamin C: 2mg

Chambord and Prosecco Cocktail … It’s whats for a celebration

Chicken Burrito Bowl with Seasoned Ground Chicken Breast

By 7 Comments

Looking to ditch the flour tortilla? Then you’ll love this Chicken Burrito Bowl, made with taco seasoned ground chicken breast and surrounded by bright colors and savory ingredients. This is a beautiful and healthy fiesta of a meal.

Chicken burrito bowl made with ground chicken breast served over rice and topped with cheese, black beans, avocado, red bell pepper, onions and cherry tomatoes.

Oh sure, I’ve had them in fast food restaurants but this is the first time I’ve made a burrito bowl in my own kitchen. And if you’ve been following my blog for a while, you know I love to recreate restaurant meals at home.

Always less expensive, probably healthier and there’s no standing in line at Chipotle.

I felt this version was better tasting than what I’ve had at Chipotle or Qdoba.

I credit that to plain flavored rice, over the lime flavored. The black beans made with dried beans from my Instant Pot certainly created a better experience. And I really like the seasoned ground chicken breast over the grilled like Chipotle serves.

And I simply don’t like salsa on my burrito bowl …. how about some Red Chile Buttermilk Dressing. Yes! Let’s Take a look.

And which came first? The burrito or the bowl? The burrito of course, but:

“Chipotle now sells more bowls than burritos, according to Chris Arnold, a spokesman for the chain.”

And Just What Is A Chicken Burrito Bowl?

A burrito bowl is all of your favorite burrito fillings minus the flour tortilla. Which in my opinion makes it more like a main course salad entree.

Every burrito bowl I’ve had has been served over rice, topped with lettuce and then the fun begins.

This is such a versatile meal. For my burrito bowl, I added:

  • Ground chicken breast that has been browned and seasoned with my Homemade Taco Seasoning.
  • Julienned red bell peppers
  • Chopped onion
  • Grated cheddar cheese
  • Chopped red and yellow petite tomatoes
  • Black beans, cooked in my Instant Pot
  • Sliced avocado
  • Packaged tortilla strips
  • And a squeeze of lime

And with a drizzle of my Red Chile Buttermilk Dressing, I truly didn’t miss that flour tortilla shell. It was a delightful meal.

Aside from all the fresh veggies, the star of this burrito bowl is the ground chicken breast cooked in Taco Seasoning.

It’s simply a lighter choice than ground beef. And I always keep a supply of my homemade taco seasoning in the pantry. The flavor of homemade taco seasoning is superior to those packaged brands found in stores, and it contains no preservatives. Just pure taco flavor.

Tip: Purchase two boneless skinless chicken breasts and cut them into big chunks. Place them in your food processor and pulse until coarsely ground. It’s a bit cheaper than buying pre-ground chicken at the store. Always remember, every step the butcher takes to provide you with convenience, results in a cost passed along to you.

What Goes Into A Burrito Bowl?

Just think of the possibilities. You can turn this chicken burrito bowl into so many versions:

  • Replace ground chicken with grilled sliced chicken, ground beef or ground turkey.
  • Use pinto beans instead of black beans.
  • Substitute brown rice for the white.
  • Switch up the grated cheese with Mexican crumbling cheese, like Cotija, or use grated Pepper Jack cheese.
  • Instead of using white rice, purchase Vigo Yellow Rice. It would make a splash of a presentation.
  • Use yellow sweet corn in the toppings.
  • Replace the chopped tomatoes with Pico de Gallo.
  • Put a dollop of guacamole on top instead of sliced avocado.
  • Cook sliced chicken breast or steak in fajita seasoning instead of using ground chicken in taco seasoning.
  • Add a little bit of sliced purple cabbage for some exciting color.
  • Add a dollop of sour cream.
  • Add seasoned cooked shrimp as the protein.
  • Use rotisserie chicken to make your burrito bowl.
  • Make it meatless for a vegetarian burrito bowl.

The list goes on and on … but always make it your own, and serve it with a squeeze of lime and some chopped cilantro for garnish.

Tip: Have you ever purchased those pre-made Tortilla Strips. They’re in the produce department at my grocer. They’re perfect for this Chicken Burrito Bowl.

Chicken Burrito Bowl with ground chicken, black beans, sliced avocado, red bell pepper, chopped tomatoes and tortilla strips. With cilantro for garnish.

Recipe for Chicken Burrito Bowl

I hope you give this Chicken Burrito Bowl recipe a try. And if you do, please come back and give the recipe a star rating. And if you have a favorite naked burrito combination, let me know, I’d love to give it a try.

Explore More Chicken Southwestern Recipes

And if you’re looking for more Mexican Food recipes, don’t miss my Mexican Southwest Recipe Category. You’ll find lots of great salad ideas. Including the most popular recipe on my site for Hatch Green Chili, Colorado Style.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
5 from 2 votes

Chicken Burrito Bowl

Chicken Burrito Bowl made with taco seasoned ground chicken and surrounded by bright colored vegetables. A beautiful healthy fiesta of a meal.
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course Chicken, Mexican
Cuisine: Southwestern Mexican
Servings: 4
Calories: 838kcal
Author: Lea Ann Brown

Ingredients

  • 10 Cherry Tomatoes red and yellow, chopped
  • ½ cup sweet onion diced
  • 1 small jalapeno seeded, deveined, diced
  • 4 tablespoons cilantro chopped
  • 1 pound chicken breast boneless, skinless, ground
  • 2 tablespoons canola oil
  • 4 tablespoons taco seasoning
  • 1 cup water
  • 4 cups romaine lettuce shredded
  • 1 cup mild cheddar cheese shredded
  • 1 red bell pepper thin sliced into bite sized pieces
  • 1 avocado diced or sliced
  • 1 cup white rice uncooked, once cooked this will provide enough rice for 4 bowls.
  • 1 cup dried black beans cooked. Or 1 14.5 ounce can, drained and rinsed
  • 8 tablespoons Creamy Ranch Dressing Such as Red Chile Buttermilk Ranch
  • 1 lime quartered
  • ½ cup Tortilla strips purchased

Instructions

  • If cooking black beans in the pressure cooker: Place black beans in Instant Pot with 8 cups of water. Cook on high pressure for 35 minutes, natural release for 20 minutes. Drain and set aside. Or you can open a can of black beans, drain, rinse and set aside.
  • Cook rice according to package instructions. Set aside and keep warm
  • While rice is cooking, prep all vegetable ingredients.
  • Rough chop and place chicken breast in a food processor. Using the pulse feature, ground the chicken until coarse in texture.
  • Heat a large skillet over medium high heat. When the pan is hot, add oil. Once the oil is shimmering, add the ground chicken breast. With a spatula, break the chicken breast up so it cooks evenly. Lower heat to medium low. When chicken is almost cooked, add the taco seasoning. Mix. Add water and stir well. Cook for 15 minutes or until liquid has absorbed. Set aside and keep warm.
  • To build your chicken burrito bowl: Add a scoop of rice to each bowl. Top with romaine lettuce. Then arrange the vegetables, beans, avocado, chicken and cheese on top. Garnish with chopped cilantro and tortilla strips. Serve with a wedge of lime for squeezing.
  • Drizzle with Red Chile Buttermilk Dressing

Nutrition

Calories: 838kcal | Carbohydrates: 83g | Protein: 47g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 107mg | Sodium: 704mg | Potassium: 1678mg | Fiber: 14g | Sugar: 5g | Vitamin A: 3760IU | Vitamin C: 60mg | Calcium: 309mg | Iron: 5mg

Cheesy Mexican Style Instant Pot Refried Beans

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Instant pot refried beans. Homemade refried beans using Colorado dried pinto beans are easier than you think. With just a few ingredients and a little bit of elbow grease, you’ve got everyone’s favorite side dish for Mexican food.

Instant pot refried beans served in a cast iron skillet topped with cheese and chopped tomatoes

About This Recipe and Why It Works

I can’t begin to tell you how many homemade refried bean recipe versions I’ve tried over the years. The result? I’ve always come away underwhelmed.

Then there are canned refried beans? Sure, they’re quick and easy. They’re a little hard to get out of the can (what’s up with that?) and I still have to fiddle with the consistency and flavors before I serve them. Again, I’m underwhelmed.

I have simply refused to give up on making homemade refried beans.

Finally! I now have a homemade refried bean recipe that I’m comfortable sharing with my readers.

A refried bean recipe that I can be proud to serve as a side dish.

A recipe that is so easy and flavorful that I’ll never reach for canned refried beans again.

And this recipe is so flavorful, it can be served as a side dish or a dip. Bingo!

Refried beans in a cast iron skillet topped with cheese and used as a dip appetizer

Why This Instant Pot Refried Bean Recipe Is So Genius

You can be guaranteed that the Instant Pot will cook starchy foods like a champ. The Instant Pot cooks potatoes and pasta beautifully creamy, and beans fall right into that category.

One of our favorite Instant Pot Pasta Recipe is this one for Instant Pot Bacon Mushroom Risotto. A great example of what a pressure cooker can do for starch.

The Instant Pot website says that "cooking under pressure or at higher temperature, starch gelatinizes to the maximum degree. This is why pressure cooked pasta, rice and beans have a softer texture in comparison to boiled at normal pressure".

Here are more reasons why this recipe works:

  • Once the beans are cooked, the starchy liquid from the cooked beans is reserved. It’s used in the mashing process to enhance the texture and flavor of the refried beans.
  • Chipotle chile powder is added for seasoning to bring some beautiful smokiness to the flavor.
  • Brown sugar adds a little sweet.
  • Cumin brings it all down to earthy goodness.
  • And lime juice brightens the entire overall flavor.
  • And my favorite part is the addition of one of my favorite ingredients, New Mexico Chile Powder. It adds a “just right” heat.
  • This refried bean recipe can be used as a side dish or a dip.

What are Refried Beans?

Refried beans are a side dish recipe of cooked and mashed beans and commonly served with Mexican and Tex-Mex Cuisine. It’s somewhat the “mashed potato” of Mexican cuisine.

In some parts of Mexico, red kidney beans are used to make refried beans. In Northern Mexico and in Tex-Mex cuisine, pinto beans are used.

I’ve made this recipe twice, using each of the variety of beans and I must say I prefer the Pinto Beans. Pinto beans simply returned a creamier texture.

The Colorado dry bean industry has been a global supplier of edible dry beans for more than 60 years. Growers partner with several dealers to produce and ship over $30 million of beans annually. 85% of Colorado bean crops consists of Pinto Beans.

Colorado pinto beans are known for their bright color and creamy texure. These characteristics increase their value compared to other pinto beans grown in the United States and imports from other countries.

What to Serve With Refried Beans

Got leftovers? Use these refried beans to make Air Fryer Nachos.

Recipe for Instant Pot Refried Beans

https://highlandsranchfoodie.com/instant-pot-refried-beans/

I hope you give this Instant Pot Refried Beans Recipe a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite refried bean recipe, let me know, I’d love to give it a try.

More Southwestern Bean Recipes

And if you’re looking for Main Course Mexican Recipes, don’t miss my Mexican Southwest Recipes category. You’ll find a ton of South of The Border Recipes.

Including the most popular Mexican food recipe on my site for Hatch Green Chili Colorado.

This recipe is adapted from Savory Spice Shop.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Instant pot refried beans served in a cast iron skillet topped with cheese and chopped tomatoes
Print Recipe
4.67 from 3 votes

Instant Pot Refried Beans

Homemade refried beans using dried pinto beans are easier than you think. With just a few ingredients and a little bit of elbow grease, you've got everyone's favorite side dish for Mexican food.
Prep Time5 minutes
Cook Time42 minutes
Natural Steam Release20 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 8 people
Calories: 230kcal
Author: Lea Ann Brown

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 1 cup dried pinto beans sorted for misfits and rinsed
  • 8 cups water
  • 1 heaping tablespoon lard
  • ¼ cup unsalted butter divided
  • 1 small onion fine minced
  • 2 cloves garlic fine minced
  • 2 teaspoons salt
  • 1 teaspoon brown sugar packed
  • 1 teaspoon Ground Cumin Seeds
  • 1 teaspoon Chipotle Chile Powder
  • 2 cups shredded cheese Monterey Jack, or Queso Panela
  • 1 Tablespoon lime juice
  • Chopped cilantro to garnish

Instructions

  • Add beans to Instant Pot and cover with 8 cups of water. Add the scoop of lard.
  • Close Instant Pot and set to pressure cook on high for 40 min. When finished, allow pressure to naturally release for 20 minutes before venting and removing lid.
  • Reserve 1 ½ cup cooking liquid before draining beans.
  • In the meantime, In a large cast iron or oven-safe skillet melt 2 tablespoons butter over medium-high heat. Once the butter is starting to show bubbles, add minced onion, stirring often for 2 – 3 minutes.
  • Add garlic, salt, brown sugar, cumin, and chipotle powder and cook for 30 seconds, or until lightly toasted and fragrant.
  • Stir in cooked beans and 1 cup of the reserved cooking liquid. Reduce heat to medium-low and let simmer a couple of minutes to marry the flavors.
  • Use a potato masher to mash beans into a chunky paste. Add more of the cooking liquid for a creamier texture.
  • Add the lime juice, 1 cup of cheese and remaining 2 tablespoons butter and stir until combined. Top with remaining 1 cup cheese and place skillet under broiler for 1 to 3 min., or until cheese is melted, bubbling, and beginning to brown.
  • Top with cilantro or chopped yellow and red petite tomatoes, or both. Serve as a side dish or with chips as a dip.

Notes

Serve as a side with rice, as a filling for tacos and burritos, or as a dip.

Nutrition

Serving: 4cups | Calories: 230kcal | Carbohydrates: 18g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 779mg | Potassium: 387mg | Fiber: 4g | Sugar: 2g | Vitamin A: 441IU | Vitamin C: 3mg | Calcium: 185mg | Iron: 2mg

Instant Pot Refried Beans … It’s What’s For A Side Dish