This is an easy to prepare recipe with lots of chicken and cheese filling. It’s a not too hot Mexican dish which suits my palette perfectly. It may appear to be similar to others that you may have seen except that it uses real Hatch Fire-Roasted Diced Green Chiles and Macayo’s Green Chili Enchilada Sauce instead of the creamy chicken soup. This would be more of an authentic or traditional Mexican dish.
Cook the Chicken:
16 ounce Chicken broth, add water if necessary to cover
4 boneless chicken breast halves
1/4 cup Fajita Spice; I’ll provide a recipe sometime in the future for the Fajita Spice
8 ounces Green chili; Hatch Fire-Roasted Mild Canned
Preparing the Burrito:
16 ounce Enchilada sauce; Macayo’s Green Chili Enchilada Sauce
4 cups shredded cheese; Three Cheese Mexican Blend
1 tablespoon Fajita Spice; Sprinkle to taste
8 Flour tortillas; burrito size
Garnish the Dish:
1/2 cup Tomatoes; chopped
1/4 cup Lettuce; iceberg sliced thin
1 cup Sour cream
In saucepan cook chicken in chicken broth, 4 ounces green chilies and Fajita Spice until chicken is fully cooked and tender. Use a small strainer as it cooks to remove clouding from the broth. Start at medium high heat until the water comes to a slow boil then turn down and cook on low until meat is fully cooked and tender. Add additional water as necessary so that chicken remains covered with liquid. After meat is fully cooked, remove from broth and allow to cool in refrigerator. After the chicken had cooled, shred the it by pulling apart along the grain with your hands, or, you can use two forks to shed it.
Sprinkle additional Fajita Spice over chicken adding as much as you like to get the right heat mix for you. Add 2 more ounces of the canned diced green chilies reserving the balance for garnish. Mix the chicken, spice and green chilies together until blended.
How to Fill a Burrito:
Add approximately 1/4 cup of chicken to the center of the burrito making it as full as you like. You can always use less burritos and fill them with more filling. Or less filling and more burritos if you prefer.
Add shredded cheese over the chicken until there is a light layer of cheese across the chicken. Roll the chicken filled burrito starting at one end. Fold over the first half of the burrito and then fold in both sides like an envelope. Then continue to roll the burrito until it forms a circle. You’ll notice from the illustrations that I didn’t fold both side enough. Make sure they are turned in so the filling doesn’t fall out.
Place in 9×13 non-stick baking pan with fold end down. Continue with each burrito using the same steps above in How to Fill a Burrito until the pan is full. I can usually get 6-8 burritos in the pan using up all the filling. This all depends on how much filling you place in each burrito and the number of people who are dining with you.
Spoon remaining green chili sauce and green chilies over the burrito tops, but do not add the cheese on the top yet. Bake in 375 oven for 20 minutes. Add shredded cheese and continue baking for an additional 15 minutes or until chicken is fully heated inside and cheese is melted, but NOT burned..