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Chicken Burritos
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Submitted by:
Jimmy |
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Delicious chicken filled Mexican dish |
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INGREDIENTS:
- 1 tablespoon(s) , Olive Oil
- 4 large , Chicken Thighs Skinned, Boned and Cubed
- 1 large , Yellow Onion Chopped Fine
- 3 large , Garlic Cloves Minced
- 2 tablespoon(s) , Flour
- 2 teaspoon(s) , Chili Powder
- 1 teaspoon(s) , Ground Cumin
- 1/2 cup(s) , Low Sodium Chicken Broth
- 1 cup(s) , Buttermilk
- 1 can(s) , Chopped Green Chilies
- 2 teaspoon(s) , Low Sodium Tomato Paste
- 8 medium , Flour Tortillas
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| Instructions: |
Preheat the oven to 375 degrees. In a heavy 10" skillet, heat the olive oil over moderate heat for 1 minute. Add the chicken and cook, turning occasionally until no longer pink on the outside, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl.
In the same skillet cook the onion and garlic, uncovered until soft, about 5 minutes. Blend in the flour, chili powder and cumin and cook, stirring constantly, for 2 minutes.
Stir in the chicken broth, buttermilk, chilies and tomato paste. Reduce the heat to low and simmer, uncovered for 4 to 5 minutes or until slightly thickened. Return the chicken to the skillet and stir.
Place 1/2 cup of the chicken mixture on the lower third of each tortilla and roll it up like a fruit roll up. Place ream side down in an ungreased 13"x9"x2" baking pan and drizzle any remaining filling down the center.
Bake, uncovered for 5 minutes. |
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