- Rating:
- Servings:
- 4-6
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 pound Boneless Skinless Chicken Breast
- Water To Cover
- 1 Onion -- peeled
- 4 cloves Melissa's Peeled Garlic -- halved
- 4 Melissa's Dried Chipotle Chiles
- to taste Salt and Pepper
- 4 Large Flour Tortillas -- (4 to 6)
- 2 FreshTomatoes -- diced
- 1/2 head Iceberg Lettuce -- shredded
- 4 New Mexico Hatch Chiles -- roasted
- 4 ounces Sour Cream
- 1 cup Shredded Cheese -- Jack or Cheddar or both
Directions
Place the chicken in a pot and cover with water. Add the onion, garlic and chipotle chiles and season with salt and pepper. Bring to a boil, reduce heat to a simmer and cook for an hour. Remove from the heat and, when cool enough to handle, shred the chicken into pieces.
Place the tortillas on a flat surface and place equal amounts of all of the ingredients in the center of each tortilla. Roll them up and enjoy. Makes 4 to 6 burritos.
Note: If you want to kick up the spice a bit, add some spicier dried chiles to the water when cooking the chicken.
