"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken Burritos Recipe

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This recipe for Chicken Burritos, by , is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Catherine Mooney

Category:
Category:

Ingredients:  
Ingredients:  
6 - 12 chicken thighs

4-5 fresh jalepenos

2 packages Potatoes O'Brien

1 block of Pepperjack Cheese (or any cheese that you desire - Monterey Jack, Cheddar, Mexican Blend)

Granulated Garlic

1 tbsp black pepper

Flour Tortillas (I like Mission Burrito ones)

Directions:
Directions:
Boil the chicken thighs until done. Remove skin and bones and place meat in clean saucepan. Add one or two ladles of broth to meat. (If it's winter time, you can reserve the chicken broth to make chicken noodle soup). Otherwise, discard the rest.

Chop the jalapenos into small bits. Add to saucepan with meat.

Liberally sprinkle meat with granulated garlic and add pepper.

In frying pan, cook the Potatoes O'Brien until browned. Add to meat mixture.

While potatoes are frying, grate the cheese in separate bowl. Mix well.

Heat a flour tortilla for 25-30 seconds in the microwave. Add meat mixture and top with grated cheese.

You can also add sour cream, salsa, avocado, or any other toppings you desire.

Roll into burrito and enjoy!

Personal Notes:
Personal Notes:
When I cook 12 thighs, I reserve half of the meat for enchiladas or chicken noodle soup.

 

 

 

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