Shredded Chicken Burritos with New Mexico Hatch Chiles
By Chef Tom Fraker


1 pound Boneless Skinless Chicken Breast
Water To Cover
1 Onion -- peeled
4 cloves Melissa's Peeled Garlic -- halved
4 Melissa's Dried Chipotle Peppers
to taste Salt and Pepper
4 Large Flour Tortillas -- (4 to 6)
2 Fresh Tomatoes -- diced
1/2 head Iceberg Lettuce -- shredded
4 New Mexico Hatch Peppers -- roasted
4 ounces Sour Cream
1 cup Shredded Cheese -- Jack or Cheddar or both


Place the chicken in a pot and cover with water. Add the onion, garlic and chipotle peppers 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.

If you want to kick up the spice a bit, add some spicier dried peppers to the water when cooking the chicken.