Shredded Chicken Burritos
August 3, 2016
One upon a time in a corporate job far far away there was this unbelievable cafeteria. They had pretty much anything you could imagine. One of the many food stands served this chicken burrito and always served it with tortilla chips and a side of salsa.
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Black Bean Dip
Citrus Cilantro Rice
1Add the chicken thighs, fajita seasoning, chicken broth, green pepper, yellow onion, garlic, cumin, and black pepper to a slow cooker. Cook on high for 30 minutes. Reduce heat to low and cook for 4 hours. Use two forks to shred the chicken.
2While the chicken is cooking you can prepare the rest of the
3Heat olive oil in a frying pan over medium-high heat. Add vegetables and cook until tender, about 5 minutes. Set aside.
4Add the whole tomatoes, can of Rotel, white onion, garlic, chopped jalapeño, cilantro, lime juice and salt to a food processor. Pulse the ingredients to your desired thickness.
5Heat olive oil in a medium sauce pan over medium-high heat. Add red pepper, onion, and garlic. Cooked vegetables until tender, about 5 minutes. Add can of black beans and water. Simmer for 10 minutes. Remove from heat and transfer to a food processor. Process until smooth.
6Combine 1/2 cup of prepared salsa and 1/2 cup of black bean dip to create a black bean salsa.
7Add chicken broth to a medium sauce pan and bring to a boil. Add rice and simmer for 15-20 minutes. Mix cooked rice with chopped cilantro, lemon juice, and lime juice.
8To assemble the burrito heat the flour tortillas for 15 seconds per side in a heated frying pan. Add a little bit of rice, shredded chicken, and fajita vegetables. Top off with a dollop of sour cream and a dusting of shredded cheese. Fold in the sides of the tortilla on your left and right. Fold the flap in front of you over the top and roll away from you to close. Use a sharp knife to slice the burrito. Serve with tortilla chips and some fresh salsa.