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Ingredients:
2 to 3 lb chicken fryer, cooked and boned
16 oz 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 mi, nced
1 lb monterey jack cheese, grated
1 dozen flour tortillas
1 salt and pepper to taste
Instructions:
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
Servings: 1
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Burritos De Gallina Recipe brought to you by Mexican Recipes To-Go
