On 7/29/2014 3:12 PM, Ema Nymton wrote:
> On 7/29/2014 2:02 PM, Pete C. wrote:
>>
>> KenK wrote:
>>>
>>> I try to eat a lot of fiber and bean burritos are one way. I've been
>>> making
>>> them for years with hot refried beans and Velveeta. Finally got tired of
>>> that. Lately tried chicken breast with and without cheese. Tried sharp
>>> cheddar. Not great. Any suggestions? Salsa? Taco sauce? Ideally
>>> something
>>> common that I likely already have.
>>>
>>> As you can tell, I'm not very adventurous on my own.
>>>
>>> Tried Google but didn't see anthing - probably wrong search phrase.
>>
>> Try sautéed spinach and onions and mushrooms and cheese.
>
> Plain chicken can be boring in a burrito. With enough water to cover,
> boil a dried ancho and maybe a guajillo chili, along with a piece of
> onion and a couple of cloves of garlic. After the water comes to a boil,
> turn the heat off and wait for 30 minutes so the peppers will get soft.
> Dump the vegetables and some of the liquid into a blender and blend
> until smooth. Shred the chicken, then add enough of the chili sauce to
> make it moist. Add a little salt and then taste for seasonings. Try it,
> you'll like it. This chili sauce can be frozen for future use.
>
> Becca
>
>

If it's easier than Becca's recipe, buy a can of red enchilada sauce.
Heat the chicken in a pan and add onions, peppers, whatever you like.
Add some of the red sauce to make it moist.

Take a second, small skillet and pour in some of the sauce. Take your
tortillas and heat them in the sauce, turning them after a minute. Then
stuff and roll, cover with the remaining sauce and cheese. Heat in the
oven, toaster oven or gently nuke at a low power.

--
From somewhere very deep in the heart of Texas