Yummy Chicken Burritos recipe

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Ingredients

1 whole chicken
1 (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)
1 green bell pepper, diced
1 large onion, diced
3 jalapeno chile peppers, seeded and diced
2 (1 ounce) packets taco seasoning mix, divided
2 tablespoons canola oil, or as needed
1 (15 ounce) package flour tortillas

Nutrition Info

219.4 calories
carbohydrate: 20.5 g
cholesterol: 24.6 mg
fat: 9.8 g
fiber: 1.5 g
protein: 11.2 g
saturatedFat: 2.2 g
servingSize: -
sodium: 509.2 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot, pour in enough water to just cover chicken.

  2. Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

  3. Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces, discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot, add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.

  4. Heat canola oil in a large skillet over medium heat, fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.

Recipe Yield

15 servings

Recipe Note

I used to beg my mom for these;now I make them for my son. Serve with beans, tomatoes, lettuce, sour cream, salsa, and cheese.

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