Tuesday, December 29, 2009

Tomato Chicken Burritos

Okay, I'm only posting this because it was very good and I want to remember it; but it needs some work. It was too runny. I got inspired to make this after watching a guest cook on the Paula Deen Food Network show. She made Crispy Fried Tacos with Salsa Verde. This isn't exactly that. I had some left over taco shells and I wanted to use them up tonight, but then my "stuffing" was too runny, so I put them in tortillas and baked them for a bit with some store bought salsa verde on top. Like I said, they were delicious, especially with some basic white rice mixed in each bite. Even the two year olds loved it! I think I put too much sauce and not enough chicken. Anyway, here is what I did because it's a bit off from what the original "inspiration" recipe was.

Tomato Chicken Burritos

4 small chicken breasts *
2 garlic cloves
1/2 tsp oregano
1/2 tsp cumin
1 can of diced tomatoes
1 can of green chilis (I'd prefer a fresh one)
1/2 white onion
mexican cheese
1/4 cup heavy cream
1 tortilla that has been turned into bread crumbs in the food processor (or plain bread crumbs)

*like I said, I needed more I think. Oh, and I wish I had bone in, but I had boneless skinless, so that is what I used.

Place chicken in a pan and cover with water. Add garlic cloves and simmer for 20 minutes**. Do not boil or chicken will turn to rubber. Remove chicken and shred with two forks.

Put tomatoes, garlic cloves from the chicken pan, green chilis, oregano, cumin, onion, salt and pepper in a blender and puree. In the pan you removed the chicken from, pour sauce in. Add chicken back in and bring to a low boil. Add heavy cream, bread crumbs and cheese. Spoon in tortillas and wrap to form burritos. Pour some store bought salsa verde on the top. Cook at 375 for 20 minutes. Serve with white rice, makes 4-5 burritos.

(**hint: if you are using bone in chicken and you want to make some homemade chicken stock while you are at it, add an onion, celery and peppercorns to the water. Simmer on very low for 40 minutes. Remove chicken from bone, toss bones back and water and let simmer for however long you want. Strain, and you have homemade chicken broth, store in an air tight container and freeze)

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