Shredded Chicken Burritos
Prep time
Cook time
Total time
These burritos are outstanding, better than a restaurant! Chicken is simmered in a delicious concoction of tomato sauce, onion, garlic, and spices until it's fall apart tender, then it's stuffed in a tortilla with homemade guacamole and sour cream, it just couldn't be any better! This a good rainy day recipe, not hard, just needs time and the house smells divine while it simmers away! You could, of course, use a rotisserie chicken and simmer it in the goodness for a shorter time and it would be perfectly fine.
Author: Ruth Guerri
Recipe type: Entree
Serves: 6
Ingredients
- 2½ lbs of chicken, boneless, skinless thighs, breasts or a combination
- 1 onion quartered
- 1 tsp of salt
- ½ tsp of pepper
- water to cover
- 1 cup of tomato sauce
- 2 tsp of chili powder
- 1Tbs of cumin
- ½ tsp of salt
- dash of cayenne pepper
- 1 tsp of sugar
- 2 garlic cloves, minced
Guacamole
- • 4 ripe avocados, pitted and flesh removed
- • 3 Tbs fresh lemon juice
- • ½ tsp hot sauce
- • 1 small red onion, diced
- • 1 medium tomato, diced
- • 3 garlic cloves, minced
- • 1 tsp Worcestershire sauce
- • dash of garlic powder
- • 1 heaping tsp of sour cream
- • 1 tsp salt
- • 1 tsp freshly ground black pepper
To Finish
- 6 tortillas
- sour cream
Instructions
- In a large heavy skillet or soup pan, add the chicken and onion, pour in enough water just to cover, add in the salt and pepper then bring to a boil, reduce heat and simmer for 1 hour, most of the liquid should be absorbed, if not, raise the heat and cook a few more minutes until it is.
Then add the tomato sauce, chili powder, cumin, salt, pepper, sugar, and garlic, simmer another 40 - 45 minutes until the chicken completely falls apart, just break it up with a wooden spoon.
- While the chicken is simmering, make the guacamole, just stir all ingredients together, cover and refrigerate.
- Now to assemble the burritos, microwave the tortillas for about 20 seconds, so they're pliable, place the shredded chicken in the middle and top with guacamole, and sour cream.
- To roll up, fold in two sides over the filling but don't overlap, then start rolling up one of the unfolded sides tucking in the side flaps, and holding the stuffing in as you go. Make sure you don't overstuff. You can now wrap the burritos tightly in foil to keep warm and hold it all together, you can either eat them straight from the foil or remove the foil and cut in half. Delish with seasoned black beans.
