On the menu tonight – Suiza-style Chicken Burritos!
Mrs asked me to make burritos tonight. Mrs gets what Mrs wants!
A little research in looking for burrito recipes, I wasn’t really finding a lot, at least when looking at “authentic” Mexican recipes. I pretty much came up with my own recipe based on things I’ve had at Mexican restaurants that I’ve enjoyed.
Since I knew that I wanted a “wet” burrito, I started with the sauce. I used three different dried chili peppers that I re-hydrated in water along with some chicken bullion powder. I chopped an onion and four cloves of garlic and got those sauteing in a pan. I added some cumin, to bloom it, along with some cayenne pepper for heat.
For the chicken, I took a shortcut and used rotisserie chicken.
I hope the next time you are craving Mexican food, you will give this recipe a try!
Chicken Burritos
(1 votes, average: 5.00 out of 5)
Loading...Chicken Burritos
Ingredients
- 1 Whole roasted chicken or rotisserie chicken
- 1 Vidalia Onion, diced
- 4 oz can Hatch green chilies
- 8 oz can Rotelle Tomatoes with chilies
- 16 oz can fire roasted tomatoes
- 1 can refried beans
- 12 8" flour tortillas
- 1 guajillo, 1 ancho, and 1 pasillo pepper, dried peppers. Cut the tops off, de-seed, and re-hydrate
- 8 oz grated medium cheddar cheese
- 8 oz grated pepper jack cheese
- 2-3 Tbsp ground cumin
- salt and pepper to taste
Instructions
Take the rotisserie chicken off the bone and shred it to small, bite-sized pieces
Put the onions in a large cast iron pan over low heat
Add the cumin to bloom the spices
As that heats up, put the dried peppers in a blender with about 2 cups of water along with the chicken bullion powder
Blend until you don't see any pieces
As the onion cooks, stir it and then add the hatch green chilies
Stir to combine
Add the Rotelle and fire roasted tomatoes, stir to combine
Cook 3-5 minutes, then add about 3/4 of the peppers that you blended (Reserve some to top the burritos)
Bring to a boil
Add the shredded chicken, mix to combine
Cut the heat and let the mixture cool enough to touch
While the mixture cools, prepare the refried beans
Put the beans in a medium sized mixing bowl
Add a ladle of the liquid from the chicken you cooked
Mix the beans and pepper. Taste and adjust seasoning. Add more liquid if the beans seem too thick
Preheat oven to 350 degrees and start assembling burritos
Heat three or four tortillas in the microwave for about 30 seconds - long enough to get them pliable
Put a dollup of the refried beans on the tortilla, making a line down the middle. Don't go all the way to the edge as you'll need some free space at the edges to fold and roll
Put about a 1/4 cup of the chicken mixture on top of the refried beans
Sprinkle some grated pepper jack cheese on top of the chicken mixture
Bring the edges on either side of the mixture together, meeting in the middle
Bring the bottom edge up and try to bring the mixture in towards you to tighten it all up as you roll the burrito to a close (you may want to watch some videos for how to roll a burrito)
Put the newly minted burrito in a baking dish, seam side down ( I put some of the tomato pepper liquid on bottom of the baking dish)
Repeat until you've rolled all your burritos
Spoon the tomato pepper liquid over each burrito
Sprinkle grated cheddar cheese on top the burritos
Bake for about 30 minutes
Once the cheese is bubbly, you know they are done
Serve with some Mexican rice and refried beans
