Ingredients
- 20 burrito size flour tortillas
- Onions and peppers cooked in butter or oil
- 28 oz. can crushed tomatoes
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- Pinch of ground cloves
- 8 oz. cheddar cheese
- Roasted chicken breasts or thighs
Preparation
Step 1
Bring tortillas to room temperature. In saucepan add one tomatoes, chili powder, dried oregano, salt and ground cloves. Stir to mix. Bring to a gentle boil, reduce heat and simmer uncovered stirring occasionally about 20 minutes until thickened.
Meanwhile shred cheddar cheese and remove skin from chicken thighs or breasts. Pull meat off bones. Tear into bite size pieces. Add chicken to pot and simmer 5 minutes longer or until mixture is very thick.
Place tortillas on counter top. Top with 1/2 cup chicken mixture, 1/4 cup cooked onion-pepper mixture and 1/4 cup shredded cheese.
Fold bottoms of tortillas over filling, fold in sides in foil for oven. Wrap burritos individually in foil for 3 days or freeze up to 3 months. Thaw in refrigerator or microwave before reheating. To heat, put foil-wrapped burritos in 350 degree oven 10-15 minutes, or microwave each waxed paper wrapped burritos on high 2-3 minutes.