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