Janet Wilder wrote:
>
> 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.

Yes, easier and similar.

>
> 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.

Good for enchiladas (corn tortillas), bad for burritos (flour
tortillas). Try just warming the tortillas over a gas burner for a few
seconds before filling and rolling.