How to Make Shredded Chicken Burritos

This recipe is great because even if you forget to defrost the chicken it still works perfectly. Serves 4 to 6 for a main course.

Instructions

Difficulty: Easy

Things You’ll Need:

• Fresh Pico De Gallo Style Salsas
• Freshly Cracked Black Pepper
• Sour Cream (optional)
• 2 large, fresh Anaheim chiles - stemmed, seeded and cut into thin rings
• 2 tbsp. canola oil
• 1 large red bell peppers - stemmed, seeded and cut into thin strips
• 6 flour tortillas
• 1 garlic cloves - peeled and minced
• 1 large onions - half of it chopped, half thinly sliced
• 1 large avocados - pitted, the flesh scooped out and sliced into thin lengths
• 2 oz. tequila
• 1 tbsp. salt (plus more for seasoning)
• 3 lg. boneless, skinless chicken half breasts
• 1 tsp. dry thyme
• 1 tsp. dried oregano
• 4 bay leaves

1. Put the chopped onion, salt and 2 qt. water in a gallon-size pot. Bring to a boil, and add the chicken breasts. Skim off any foam that comes to the surface.
2. Let the chicken cook for about 2 minutes, skimming. Add the bay leaves and dried herbs, and lower the heat to medium.
3. Cook for 12 minutes, and remove from heat. If you have time, let the chicken cool in the broth.
4. Remove the chicken, discarding the broth, and place on a cutting board. Using two forks, shred the meat into thin strips.
5. Heat the oil in large nonstick skillet over medium-high heat. When the oil is hot, add the peppers and onion.
6. Cook, stirring frequently, until the onion and peppers start to brown (about 6 to 8 minutes). Add the garlic, and cook for another minute.
7. Add the tequila to the pan, and cook for one minute. Add the shredded chicken, and cook until the chicken starts to get a little crispy, then remove from heat.
8. Taste the chicken mixture for seasoning, and add more salt and some pepper if necessary.
9. Heat a tortilla in the microwave for 20 seconds on high. Place the tortilla on a large plate.
10. Put 4 tbsp. chicken mixture, avocado and some salsa in a thick line on the edge of the tortilla closest to you.
11. Starting with this edge, roll it over the chicken mixture once. Fold the edges to the right and left of the chicken mixture toward each other until they are snug against the roll of chicken.
12. Continue to roll the tortilla until it becomes a tight cylinder. Repeat with remaining tortillas.

Tips & Warnings

• Frozen chicken breasts work fine for this recipe. Increase your simmering time long enough so that when you shred the chicken there is no pink in the middle.
• Sour cream is a natural match for the flavors in these burritos. Add 1 tbsp. sour cream to each burrito when you are about to start rolling. (Omit the sour cream if you're watching the fat!)