Homemade Chicken Burritos by a Mexican Food Adicct

[Gerald Creasy]

2 or 3 chicken breasts, boiled, placed in the fridge to cool completely (I like over night)

When chicken is cooled completely it will shred easy as you pick it from the bones.

In a large pot combine chicken with a little Adobo seasoning, cilatro, a couple of cans of Rotel tomatos, an onion.

Add jalepenos, serranos, or habeneros if you like.

Cook it all up until the onions are soft and the chicken is no longer fridge cold.

Warm up your tortillas (they fold better slightly warm).

Fold up your burritos.

Usually I zap it in the microwave one more minute or two after burrritos are folded.

Top with Mexican cheese. Or salsa. Or even Mole sauce.


Sometimes I make this stuff and live off it for a week.

Those who have tried my chicken burritos say that it is the most Mexican Restaurant tasting home made Burritos they've ever had.

[Shellie]

Gerald,

I'm going to try this. Mexican food is my favorite.

[Gerald Creasy]

Gerald,

I'm going to try this. Mexican food is my favorite.

I threw this together just guessing and was suprised by the outcome.

It is important to shred the chicken as you pick it off the bones rather than just pull it off in chunks. the shredding helps absorbe the sauce.

An important MUST is the Adobo seasoning.
I used the Adobo with cumin.
It is made by Goya. I am not sure of the availability in any other region.
All Krogers here now have a Mexican aisle.

[Shellie]

I have the adobe in my lazy susan as we speak. Florida has a high spanish and mexican population so those types of spices are readily available.