Updated every Tuesday for your culinary convenience!

Sunday, December 23, 2007

Salsa Verde Chicken Burritos

These burritos are my own creation, and I am mighty proud! And since they're quick and easy, I thought they'd make a great Christmas post. I mean, who really wants to do MORE cooking? Not me... and I didn't even do that much cooking!

You will need:

That's olive oil, lime juice, refried beans, cumin, Monterrey Jack cheese, salsa verde, sour cream, an onion, a leftover baked chicken breast, and tortillas (I use whole wheat).

If you don't have a leftover chicken breast, you can always bake one or throw it on the George Foreman. But this is definitely a handy recipe to have when there are leftovers in the fridge.

Start by cutting several thin slices of onion. Saute them in about a tablespoon of olive oil over medium heat until somewhat limp.

Start heating your beans on a separate burner. I like to add cumin and chili powder for an extra kick.

Shred your chicken breast with a fork.

And add it to the onion. Turn the heat down a little.

Add 1 teaspoon cumin, 2 tablespoons lime juice, and 1/3 cup salsa verde. Heat and stir until liquid is absorbed. It only takes a couple minutes.

Shred some Monterrey Jack cheese.

By now your beans should be hot. Be sure and scrape the bottom of the pan with a spatula so it doesn't get crusty!

Keep stirring the meat occasionally. Once the salsa and lime juice are absorbed, it's ready to go!

I like to put everything on the table so that each person can decide how much of each ingredient they want.


Want to print it? Copy and paste the text below to a Word document!

Salsa Verde Chicken Burritos


1 large cooked chicken breast, shredded
1 tablespoon olive oil
5 thin slices of onion
1/3 cup salsa verde
1 teaspoon cumin
2 tablespoons lime juice
1 can refried beans (plus 2 teaspoons cumin and ½ teaspoon chili
powder to doctor it up!)
Sour cream
Shredded cheese
4 tortillas

Put the refried beans in a small saucepan on a small burner over medium heat, and stir occasionally throughout the cooking process. Shred the chicken with a fork. Heat the oil in a skillet over medium heat. Add the slices of onion and sauté until tender, then add the chicken and salsa verde. Cook until hot and the salsa is absorbed, then add lime juice and cumin. Saute for a minute more, then simmer until beans are hot and food is ready to serve.

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