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Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Burritos
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Poultry - Chicken -  Chicken Burritos Post by :mattymo365 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :888

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Poultry - Chicken - Chicken Burritos

1 (1 1/4 pound) roasted chicken
1 envelope taco seasoning mix
1 (16-ounce) can refried bean
6 large flour tortillas or wraps
8-ounces shredded cheddar (or you could use that Mexican cheese blend)
3 Roma tomatoes, diced
1 small onion, diced
salsa


Remove chicken from bones, discarding skin and bones. Chop. Place chicken and taco seasoning in a zip-loc bag and shake to coat. Spread beans evenly down center of tortillas. Top with chicken, cheese, tomato, and onion. Roll up. Wrap each in foil.

Bake at 350 degrees for 15 minutes (or a little longer if you do them ahead and have them refrigerated). Serve with salsa. May also add guacamole and sour cream.

Serve with yellow rice or Mexi-corn.

March issue of Southern Living
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2 tbsp. butter 3 lbs. chicken pieces (with bones) 1/2 lb. mushrooms 1 medium onion, chopped 2 green peppers, chopped 2 cloves garlic, minced 1/2 cup water 1/2 cup dry white wine (or chicken broth) 6 oz. can tomato paste 1 1/2 tsp. salt 1/4 tsp. each: marjoram, oregano, thyme Brown chicken in oil and butter over medium high. Discard all but 3 Tbsp. of the drippings. Add mushrooms, onion and garlic to pan. Reduce heat to medium and cook, stirring occasionally, until onion is soft. Stir in remaining ingredients and return chicken to pan. Bring to a boil. Cover, reduce
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