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Entree
4 - 6 burritos
20 minutes
1 hour
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.
If you want to kick up the spice a bit, add some spicier dried peppers to the water when cooking the chicken.
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