Chicken Burritos
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FROM: - Woman's Day Magazine Serve these topped with salsa (spicy if you dare) and sour cream (to temper the heat), and chopped fresh cilantro or scallions.
Have ready a wide 5-quart Dutch oven. Bring 10 burrito-size flour tortillas to room temperature.
Add one 28-ounce can crushed tomatoes, 1 tablespoon chili powder, 1/2 teaspoon dried oregano, 1/4 teaspoon salt and a pinch of ground cloves. Stir to mix. Bring to a gentle boil, reduce heat and simmer, uncovered, stirring occasionally, about 20 minutes until thickened.
Meanwhile, shred 8 ounces Cheddar cheese and remove skin from roasted chicken thighs. Pull meat off bones. Tear into bite-size pieces.
Add chicken to Dutch oven and simmer 5 minutes longer or until mixture is very thick.
Place tortillas on countertop. Spread 1/4 cup refried beans in center of each. Top with 1/2 cup chicken mixture, 1/4 cup onion-pepper mixture and 1/4 cup shredded cheese. Fold bottoms of tortillas over filling, fold in sides and roll up.
Wrap burritos individually in foil for oven heating; in waxed paper for microwave. Place in zipper-type plastic bags. Seal.
Refrigerate up to 3 days. Or freeze up to 3 months. (Thaw in refrigerator or microwave before reheating.)
TO REHEAT - Put foil-wrapped burritos in 350 degree oven 10 to 15 minutes, or microwave each waxed-paper-wrapped burrito on high 2 to 3 minutes.
Serves 10