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.

On 7/29/2014 7:10 PM, Pete C. wrote:
>
> 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.
>

Works with flour tortillas here. I use flour tortillas in my
enchiladas. I just prefer them to corn.

--
From somewhere very deep in the heart of Texas

Janet Wilder wrote:
>
> On 7/29/2014 7:10 PM, Pete C. wrote:
> >
> > 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.
> >
>
> Works with flour tortillas here. I use flour tortillas in my
> enchiladas. I just prefer them to corn.

I'm pretty sure the Mexican cartels are after you now that you've said
that...

On 7/29/2014 9:19 PM, Pete C. wrote:
>
> Janet Wilder wrote:
>>
>> On 7/29/2014 7:10 PM, Pete C. wrote:
>>>
>>> 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.
>>>
>>
>> Works with flour tortillas here. I use flour tortillas in my
>> enchiladas. I just prefer them to corn.
>
> I'm pretty sure the Mexican cartels are after you now that you've said
> that...
>

Actually around here flour tortillas are more popular than corn. You
will always be served flour, but you often have to ask for corn and then
it takes a while as they make them up fresh.

I like corn for fish tacos and in my migas, but I do prefer flour.

--
From somewhere very deep in the heart of Texas