Description
Burritos have a lot in common with enchiladas, both consisting of rolled-up tortillas filled with a variety of tempting ingredients. Burritos, however, are eaten out of hand, while enchiladas are prepared en casserole. By the way, the pico de gallo link listed as a garnish is more than just a suggestion. It is the perfect complement to these outstanding burritos.
Recipe source: texascooking.com
Ingredients
- Boneless Skinless Chicken Breasts
- Red Wine Vinegar
- Lime, Juice Of
- Sugar
- Salt
- Ground Black Pepper
- Dried Oregano
- Garlic Cloves
- Green Onion
- Chicken Broth
- Flour Tortillas
- Olive Oil
- Fresh Cilantro
- Tomatoes
- Iceberg Lettuce
- Monterey Jack Cheese
- Pico De Gallo
- Sour Cream
Instructions
- Place the chicken pieces in a glass or plastic container
- Combine the vinegar, lime juice, sugar, salt, pepper, oregano and onion and pour mixture over the chicken pieces
- Allow chicken to marinate, stirring occasionally, for 30 minutes
- Wrap the tortillas in aluminum foil and warm in a 400f oven while you assemble the garnishes
- When ready to serve, transfer to a hot plate or tortilla warmer
- Drain the marinade from the chicken pieces, reserving the marinade
- In a large skillet, brown the chicken pieces in the olive oil over medium-high heat
- When pieces are browned, turn heat to low and stir in the reserved marinade and chicken broth
- Simmer, stirring occasionally for 5 to 10 minutes until liquid has almost cooked away
- Do not allow mixture to dry out
- Remove from heat and sprinkle with chopped cilantro
- Put chicken, tortillas and garnishes in individual serving dishes on the table, and let guests assemble their own burritos