Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Chicken Burritos




Source of Recipe


By Sarah Fritschner The (Louisville, Ky.) Courier-Journal


Recipe Introduction


Americanized burritos -- the original wrap -- are the perfect choice for a quick dinner because they’ll accommodate your needs and your family preferences.

Fill them with something as simple as beans and rice, or as deliciously authentic as shredded boiled beef with poblano chilies, or a variety of peppers from your garden mixed with shredded pork.

Or, for gardenless cooks in a really big hurry, a stuffing of shredded rotisseried chicken from the supermarket combined with the shredded cheese in "zipper"-style bags from the market’s cheese section.

A nod to authenticity comes from pan-roasting a jalapeño, but you can skip that step, too, if you’re pressed for time. Remember if you’re using a jalapeño from your garden, it’s likely to be much hotter than one from the market. A whole jalapeño from the supermarket won’t make this dish too hot; a whole garden jalapeño might.

Fast lane list: jalapeño pepper, onion, canned tomatoes, green chilies, chicken, cheese, tortillas, lettuce, green onions.



List of Ingredients





1 jalapeño pepper
1 medium onion
2 tablespoons olive oil or vegetable oil
28 ounces crushed canned tomatoes
1 (4-ounce) can chopped green chilies
2 to 3 cups chopped or shredded cooked chicken
1 1/2 cups grated Monterey Jack cheese
8 (8-inch) flour tortillas



Recipe



Instructions: Put the jalapeño pepper in a small, ungreased heavy pan or skillet over medium heat and, shaking the pan occasionally, cook it about 5 minutes, until brown spots appear over the surface.

Meanwhile, chop onion and put it in a medium-sized pot with the vegetable oil. Cook over medium-high heat about 5 minutes, until the onion is soft and beginning to brown. Add tomatoes and green chilies and bring to a boil. Reduce heat and simmer uncovered.

Stem the jalapeño and remove its seeds. Mince the pepper very finely and add to tomato sauce.

Remove chicken from bones if necessary and combine in a bowl with cup hot tomato sauce and 1 cup cheese.

Heat oven to 350 degrees.

If you have a gas stove, turn on a burner to high. If you have an electric stove, turn the burner to high and put a wide, dry skillet on it. Place a tortilla either directly over the gas flame or in the dry skillet and, using tongs, flip the tortilla.

Let it sit a second or two, then flip again. Keep flipping until the tortilla becomes warm and pliable, then set it aside. Repeat with remaining tortillas, stacking them as you go.

Spread cup of tomato sauce in the bottom of a 9-by-13-inch baking dish.

Divide the filling among all the tortillas, roll them up and place them in the baking dish. Spoon remaining sauce over the top of the tortillas and sprinkle with remaining cheese.

Serves 4.

Serve with a salad of chopped lettuce and green onion.