Chicken Filling for Burritos and Tacos
photo by Chris from Kansas
- Ready In:
- Cook onion, green pepper and garlic in oil until tender.
- Stir in chicken and remaining ingredients until heated through.
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We loved this!!! I doubled it, omitted the green chiles and subbed a can of rotel. Seasoned with cumin and chipotle chili powder. Had some breasts and some thighs that I boiled and shredded. I used the broth from the chicken and added some boullion. I simmered, covered on the stove for 40 minutes or so and then took the lid off to reduce the sauce for about 15 more minutes. Served on soft flour tortillas... really fabulous... will absolutely be making again and again!
I used rotel tomatoes with green chilies instead of the tomato sauce and chopped chilies. We had in soft tortillas rolled up, and I added in Mexican Rice, sour cream and salsa before assembling the burritos. They sure were big! Everyone here raved about them, and asked to have them again, so we will do that soon again!