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Title: Burritos De Gallina
Categories: Chicken Mexican
Yield: 1 Dozen
| 2 | To 3 lb chicken fryer; cooked and boned | |
| 16 | oz | Can tomatoes; chopped and drained |
| 1 | md | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 | Can chopped green chiles (4 oz) | |
| 1/2 | Of a jalapeno pepper or | |
| 1/2 | Of a serrano chile pepper finely minced | |
| 1 | lb | Monterey Jack cheese; grated |
| 1 | Dozen flour tortillas | |
| Salt and pepper to taste |
In saucepan, saute onion and garlic in small amount of oil (about 1 tablespoon) until glazed. Add green chiles, jalapeno or serrano pepper, and tomatoes and bring to a boil. Lower heat and simmer for 45 minutes. Add chicken and mix until meat is shredded. Season with salt and pepper. Place about 1-1/2 to 2 tablespoons mixture in each flour tortilla with a generous amount of cheese. Roll tortilla. Place in greased 12x9x2-inch baking pan and cover with foil. Bake in a 300 degree F. oven about 30 minutes. Burritos may be frozen (individually). Warm 1 hour. Serve with salsa.
Source: Adapted from a recipe from Seasoned With Sun, Junior League of El Paso, Texas.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com By
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