Spicy Chicken Burritos
Prep Time
1hr 15mins
Time to Table
1hr 15mins
Servings
6
Ingredients
- 2 1/2 pounds boneless skinless chicken breasts
- 1 1/2 cups diced onion
- 4 teaspoons diced garlic
- 2 bay leafs
- 1 1/2 tablespoons vegetable oil
- 3/4 teaspoon brown sugar
- 1 can Rotel® spicy tomatoes and chilies
- 1/4 teaspoon hot sauce
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups Daisy Sour Cream
- 3 tablespoons green chilies, drained and chopped
- 6 10-inch tortillas
Ingredients
- 2 1/2 pounds boneless skinless chicken breasts
- 1 1/2 cups diced onion
- 4 teaspoons diced garlic
- 2 bay leafs
- 1 1/2 tablespoons vegetable oil
- 3/4 teaspoon brown sugar
- 1 can Rotel® spicy tomatoes and chilies
- 1/4 teaspoon hot sauce
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups Daisy Sour Cream
- 3 tablespoons green chilies, drained and chopped
- 6 10-inch tortillas
Directions
- In a large saucepan, combine the chicken, 1/2 cup diced onions, garlic, and bay leaves. Cover with water. Simmer for 1 hour or until the chicken is tender and pulls apart. Remove the chicken and shred into bite size pieces.
- Meanwhile, sauté the remaining 1 cup of diced onions and brown sugar in oil until golden brown (about 10 minutes).
- Add the tomatoes with juice, salt, pepper, and hot sauce. Simmer over low heat until the sauce starts to thicken (about 10 minutes). Transfer to a food processer and blend until smooth. Pour over the chicken and mix.
- In a blender combine 1 cup of sour cream with green chilies. Blend until smooth.
- Sprinkle the tortillas with cheese, spoon in the chicken mixture, top with the sour cream mixture, and roll up to form burritos.
- Top with the remaining sour cream in dollops. Serve immediately.
- Calories:622
- Cholesterol:161
- Dietary Fiber:4
- Protein:49
- Sodium:1076
- Total Carbohydrate:46
- Total Fat:24
