Burritos De Gallina Recipe
Yield: 1 DozenRecipe by luhu.jp
Ingredients:
2: To 3 lb chicken fryer, cooked and boned
16 ounce: Can tomatoes, chopped and drained
1 medium: 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 lbs: Monterey Jack cheese, grated
1: Dozen flour tortillas,
Salt and pepper to taste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp