Friday, May 20, 2011

Chicken Burritos

These are actually called "Cheese and Chicken Chimichangas", but we always just called them Chicken Burritos.

2 1/2 cups shredded or chopped cooked chicken
2/3 cups Pace picante sauce
1/3 cups green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon crushed oregano leaves
1/2 teaspoon salt
8 flour tortillas (burrito size)
1/4 cup melted butter
1 cup shredded cheddar or monterey jack

Combine chicken, picante sauce, onion, cumin, oregano, and salt in saucepan; simmer 5 minutes or until most of liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/3 cup meat mixture onto center of unbuttered sides; top with 2 tablespoons cheese. Fold 2 sides over filling; fold ends down. Place seam side down in 13x9x2-inch baking dish. Bake at 475 for about 13 minutes or until crisp and golden brown. Top with additional picante sauce and/or sour cream, if desired. 

*I don't add the green onions (just because I never have any). Also, the longer you simmer the mixture, the better it tastes; my mom simmers it for 2-3 hours.

Posted by: Tabitha

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