Tina's Tasty Chicken Burritos |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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These are BIG, messy, have to eat with a fork burritos. They're a favorite in my household. I usually use canned refried beans because, I get lazy. However, you could make your own beans to make them truly authentic. Enjoy! Ingredients:
8 chicken tenderloins (the bagged frozen kind, defrosted) |
2 cups warm water |
3 teaspoons chicken bouillon (i use knorr's caldo con sabor de pollo) |
1/2 large onion |
1 red bell pepper |
1/2 teaspoon salt |
1 (4 ounce) can diced green chilies |
1 tablespoon canned diced jalapeno |
1/2 teaspoon chili powder |
1/2 cup diced tomato (canned or fresh) |
1 tablespoon flour |
6 -8 flour tortillas |
2 cups shredded cheddar cheese |
1 (16 ounce) can refried beans |
2 cups rice (prepared mexican style, try authentic mexican rice) |
sour cream (optional) |
guacamole (optional) |
diced tomato (optional) |
Directions:
1. Dissolve the chicken bouillon in the 2 cups of warm water. pour into pot.
2. Add the chicken and all other ingredients to the pot except the cheese, beans, rice, flour and tortillas.
3. Bring to a low simmer and continue to simmer for about an hour.
4. After chicken is finished, start cooking the rice.
5. Take the chicken out of the pot and shred it.(do this by pulling it apart using two forks).
6. In a small dish, whisk the tablespoon of flour and a few tablespoons of the broth together and then return to the pot.(just to thicken the broth a bit).
7. Return the shredded chicken to the pot and simmer about 10 more minutes.
8. Warm tortillas on a comal (a round flat griddle pan usually cast iron)
9. Fill tortillas with some beans, rice and chicken. Add a sprinkle of shredded cheese, a dollop of sour cream, a dollop of guacamole and some diced tomatoes.
10. Fold it up into a burrito and enjoy!
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