Burritos de gallina

Yield: 1 Dozen

Measure Ingredient
2 \N To 3 lb chicken fryer; cooked and boned
16 ounces Can tomatoes; chopped and drained
1 medium Onion; chopped
2 \N Cloves garlic; minced
1 \N Can chopped green chiles (4 oz)
½ \N Of a jalapeno pepper or
½ \N Of a serrano chile pepper finely minced
1 pounds Monterey Jack cheese; grated
1 \N Dozen flour tortillas
\N \N 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 1-½ 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@... or jphelps@...

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