Green Chili Chicken Burritos
A few years ago my friend Mary introduced me to one of her family’s favorite recipes–Green Chili Chicken Burritos. The original recipe called for chicken thighs, which I’m not particularly a fan of. So I tweaked the ingredients a bit and came up with a recipe that I’m now semi-famous for. Try it for yourself and see what your family thinks.
Green Chili Chicken Burritos
3-4 boneless, skinless chicken breasts
1 small can of green salsa
1 eight ounce can of diced green chilies
1 tablespoon of cumin
1 teaspoon of crushed oregano
1/2 teaspoon of mild chili powder
Place rinsed chicken breasts in a sauce pan with a lid. In a small mixing bowl, combine the green salsa, green chilies, cumin, oregano, and chili powder. Pour the mixture over the chicken breasts, cover and cook over medium for about 20 minutes, stirring occasionally. Remove the lid, lower the heat to medium-low and let simmer for about 10 more minutes. Once chicken is tender, break it up into small, bite-sized pieces. Serve in warm tortillas, adding sour cream, salsa, olives, tomatoes, or whatever you wish. Serves 4 and freezes well.
Bon appetite!