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Yummy Chicken Burritos

Yummy Chicken Burritos

  • Prep

    20 m
  • Cook

    1 h 40 m
  • Ready In

    2 h
smellow

smellow

I used to beg my mom for these; now I make them for my son. Serve with beans, tomatoes, lettuce, sour cream, salsa, and cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 509 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
  2. Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  3. Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
  4. Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.
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