Chicken Burritos

Christa Arwood

By
@leibersol

My teenage son is in the kitchen the whole time these are cooking. He does not want to be late for this meal or any sampling he might do while my back is turned :)


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Serves:

4

Prep:

25 Min

Cook:

1 Hr

Ingredients

6
boneless skinless chicken breasts
32 oz
chicken broth
1 c
water
1 Tbsp
garlic powder
1 Tbsp
onion powder
1 tsp
cumin
1 tsp
cayenne pepper
salt and pepper to taste
1
green bell pepper julianned
1
large yellow onion sliced thin
2
fresh jalapeno peppers julianned
2 clove
garlic minced
8 oz
bag of shredded queso cheese
1/4 c
heavy cream or milk
1 pkg
soft taco shells

Directions Step-By-Step

1
In a large pot bring chicken broth and seasonings to a boil. Add chicken and boil until no longer pink. Remove from broth (reserve broth for later) and shred.
2
In a large deep sided skillet add one tbsp of vegetable oil and onions and peppers. Saute until just soft. Add garlic and saute for a few minutes careful not to burn the garlic and add chicken to pan. Pour broth in to pan with chicken and vegetables and allow to reduce until broth has almost cooked away. This will make your chicken very tender
3
In a sauce pan combine queso and cream or milk and melt over low heat. I usually add a dash of salt/pepper/cayenne to the cheese and sometimes diced jarred jalapenos, but they aren't necessary.
4
Place chicken on tortilla shell cover with cheese and roll or fold your choice.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tags: For Kids, Healthy