Thursday, February 7, 2008

Shredded Chicken Burrito... Thingy.

Shredded Chicken Burrito Thingy


Ingredient List...
Shredded Chicken from One Whole Roaster Chicken
1 thinly sliced Onion and Garlic (Equal to 2 cloves, crushed.)
1 Roasted Poblano pepper, seeded and chopped. (Either pre-roasted or from a jar.)
Olive Oil
Cheddar Cheese (Shredded)
Sour Cream
Heinz Chili Sauce
"Spanish Rice" (Make your own recipe.. Mine has red and green peppers, spices, and a tomatoey-sauce base... And in THIS case came right out of a Lipton/Knorr's envelope. But I added more tomatoey goodness in the form of chili sauce)
Flour Tortillas, Soft Taco Size
Spices: Paprika, Chili Powder, Kosher Salt, Pepper, Cayenne, Cumin


Preheat Oven to 350

Step One: Roast your own Chicken.
I'm totally kidding. Go buy someone else's roasted chicken. Costco actually makes a good one, as does Kroger's and Publix.
Shred the chicken meat and set it in a bowl. Squeeze a lemon over the chicken meat and let it permeate.

Heat a large sauce pan on medium high heat. Swirl in about 2 tablespoons of olive oil. Add the sliced onion and toss to coat. Add spices (to your taste) It is important to add spices like Cumin and Paprika at this step, because these spices are "aromated" by the cooking in the olive oil.
Saute the onions until slightly browned. Add garlic and toss.
Add the chicken to the pot and stir into the onions.
Add a cup of hot water, stir to combine, and adjust the spices.
Add the Poblano Pepper and stir.
Reduce heat to medium-low and simmer to merge the flavors, stirring occasionally. If the liquid runs low, add more.
Simmer for 20 minutes...ish. Add a dash (to taste, of course) of the Heinz Chili Sauce, and stir.

Meanwhile, make your Spanish Rice and spread it in the bottom of a 9x11 Pyrex dish. The Rice should be tomato-ey / sauc-ey.

Squeeze the other half of the lime's juice onto the chicken simmering in the pot.
Add fresh chopped cilantro (I usually use about 1/3 cup.)
Turn off heat, and stir in 1/3 cup (ish) of Sour Cream.

Assembly and Bake-age:

In the Soft Taco Flour Tortilla, sprinkle shredded cheddar cheese down the center, and top with 1/4th (ish) of the shredded chicken mixture. Leave enough room to fold over the tortilla and place SEAM SIDE DOWN on the Spanish Rice in your Pyrex. They should fit the 'short' way, allowing room for four Burritos in the pan. Repeat with 3 more Tortillas. MAKE SURE THEY ARE SEAM SIDE DOWN.


Uh yeah.

Cover with Aluminum Foil and bake for 30 minutes. Remove cover and sprinkle with cheddar cheese, bake or broil until melted.

Allow to cool for 10 minutes.

Slice and serve with Guacamole Salad
Tonight's Dinner

Also serve sour cream as a garnish. I mix my sour cream with chopped fresh cilantro, crushed garlic, and sea salt.


Chad said...

Great recipe, I'm definitely going to give this one a shot. I *love* Mexican food.

Quick suggestion for those who don't mind cooking their own chicken-- buy one of those Purdue Oven Stuffer Roasters, clean it, then sprinkle salt, pepper & paprika over the inside & out. Then roll 4 or 5 pieces of tin foil into balls and place them on the bottom of your crockpot. Place the chicken on top and cook it on high for ~2 hours, then low for about 6-7 hours. When it's done, the meat will fall right off the bone and you'll be able to use just about all of it. We always end up using the leftovers to make enchiladas, but now I can use it to make Jady Shredded Chicken Burrito...Thingies. :-)

Jadydangel said...

Wait, wait wait wait WAIT.

Did you just say "CLEAN THE CHICKEN"?????????

You are seriously twisted, my friend.

And I blame you for the photograph that is forming in my mind now.

Stay tuned.

(Clean a chicken. Sheeeeeesh. Weirdo.)

Jadydangel said...

Yep. That about sums it up.