Pulled Chicken Salsa Burrito... MMM - April 8th, 2006 at 06:15 AM
This is a favorite of all my friends that come over! Actually come over just to eat this!
8 Large Soft Tortilla Shells
6 Chicken Boneless Skinless Chicken Breasts
2 Cans Chicken Broth
2 Cups of your favorite shredded cheese(More or less depending how much you like)
2 16 oz Salsa I like Hot some like mild depends on your taste!
Garnish-jalapinos lettuce tomato,celantro,&Taco sauce.
This is How I do it... I made this up myself, well as far as I know..
Place the Chicken and Broth in a large pan or Crock Pot (Great for those all day gardening adventures) Let it simmer for approximately 3-4 hours until the chicken is very tender. I then remove the chicken from the broth.(discard or save for chicken soup tomorrow or the next day)and shred it with 2 forks.
Place it back in the pot,and add the Salsa. Cook down till it is not Runny ...moist not dry.
Place about 1/2 cup per Shell (Ya know eye ball it)1/8 cup of shredded cheese and then Roll it up! Place it in the oven 375 for about 20 min. Depending on how crispy you like tortillas.I like to put a little shredded cheese on top too.
add your garnishes and there you go.
P.S I have a small family,and usually reserve some Chicken before adding the salsa.. for soup or whatever you like.. Most of the time I put it in the freezer in the amounts I will use. The Salsa Chicken the same freeze it for easy dinners.
8 Large Soft Tortilla Shells
6 Chicken Boneless Skinless Chicken Breasts
2 Cans Chicken Broth
2 Cups of your favorite shredded cheese(More or less depending how much you like)
2 16 oz Salsa I like Hot some like mild depends on your taste!
Garnish-jalapinos lettuce tomato,celantro,&Taco sauce.
This is How I do it... I made this up myself, well as far as I know..
Place the Chicken and Broth in a large pan or Crock Pot (Great for those all day gardening adventures) Let it simmer for approximately 3-4 hours until the chicken is very tender. I then remove the chicken from the broth.(discard or save for chicken soup tomorrow or the next day)and shred it with 2 forks.
Place it back in the pot,and add the Salsa. Cook down till it is not Runny ...moist not dry.
Place about 1/2 cup per Shell (Ya know eye ball it)1/8 cup of shredded cheese and then Roll it up! Place it in the oven 375 for about 20 min. Depending on how crispy you like tortillas.I like to put a little shredded cheese on top too.
add your garnishes and there you go.
P.S I have a small family,and usually reserve some Chicken before adding the salsa.. for soup or whatever you like.. Most of the time I put it in the freezer in the amounts I will use. The Salsa Chicken the same freeze it for easy dinners.
