Yield: 1 Dozen
|2||To 3 lb chicken fryer; cooked and boned|
|16 ounces||Can tomatoes; chopped and drained|
|1 medium||Onion; chopped|
|2||Cloves garlic; minced|
|1||Can chopped green chiles (4 oz)|
|½||Of a jalapeno pepper or|
|½||Of a serrano chile pepper finely minced|
|1 pounds||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 1-½ 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@...