- February 4, 2016 at 6:34 am #22716ArtfulParticipant
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2 lbs boneless skinless chicken breasts
1/2 green pepper, finely diced
1/2 large onion, finely diced
15 -20 small flour tortillas
2 cups shredded monterey jack and cheddar cheese blend, divided
2 (8 ounce) packages cream cheese, softened
2 cups sour cream
1 (4 ounce) can diced jalapenos
1 cup half-and-half
2 garlic cloves
oil, for frying
1 Boil chicken in water (or broth) until cooked through.
2 Let cool enough to handle, and then shred. Place in large mixing bowl.
3 Saute green pepper and onion in a small amount of butter or oil until pepper is tender and onion is translucent.
4 Add to chicken in bowl.
5 If you have a deep fryer, fill it up and turn it on. If not, heat up 2 inches of oil in a large fry pan over medium-high heat.
6 While the oil is heating, make sauce. Combine cream cheese, sour cream, jalapeÃ±os, half and half, and garlic cloves together in a blender.
Blend on high speed until smooth.
7 Add half of the sauce mix to the chicken mixture.
8 Add 1/2 cup of cheese to chicken mixture, and stir to combine all together.
9 Place approximately 1/2 cup of chicken mixture on a tortilla and roll up “burrito style”. Repeat for remaining mixture.
10 Fry “burritos” in oil until golden brown, turning once if frying in a fry pan.
11 Remove to paper towels to drain.
12 Preheat oven to 325°F.
13 Place chicken “burritos” in a large glass pan (9×13 is recommended).
14 Pour remaining sauce over the top (you can reserve about 3/4 cup, if desired, for serving on the side).
15 Sprinkle with remaining cheese.
16 Place in oven for approximately 15 minutes, or until cheese is melted.
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