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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My husband loves to order this at Garcias, and so we had to find a recipe to make it at home. We found one on the web and have changed it a little to suit us. Ingredients:
2 lbs boneless skinless chicken breasts |
1/2 green pepper, finely diced |
1/2 large onion, finely diced |
15 -20 small flour tortillas |
2 cups shredded monterey jack and cheddar cheese blend, divided |
2 (8 ounce) packages cream cheese, softened |
2 cups sour cream |
1 (4 ounce) can diced jalapenos |
1 cup half-and-half |
2 garlic cloves |
oil, for frying |
Directions:
1. Boil chicken in water (or broth) until cooked through.
2. Let cool enough to handle, and then shred. Place in large mixing bowl.
3. Saute green pepper and onion in a small amount of butter or oil until pepper is tender and onion is translucent.
4. Add to chicken in bowl.
5. If you have a deep fryer, fill it up and turn it on. If not, heat up 2 inches of oil in a large fry pan over medium-high heat.
6. While the oil is heating, make sauce. Combine cream cheese, sour cream, jalapeños, half and half, and garlic cloves together in a blender. Blend on high speed until smooth.
7. Add half of the sauce mix to the chicken mixture.
8. Add 1/2 cup of cheese to chicken mixture, and stir to combine all together.
9. Place approximately 1/2 cup of chicken mixture on a tortilla and roll up burrito style . Repeat for remaining mixture.
10. Fry burritos in oil until golden brown, turning once if frying in a fry pan.
11. Remove to paper towels to drain.
12. Preheat oven to 325°F.
13. Place chicken burritos in a large glass pan (9x13 is recommended).
14. Pour remaining sauce over the top (you can reserve about 3/4 cup, if desired, for serving on the side).
15. Sprinkle with remaining cheese.
16. Place in oven for approximately 15 minutes, or until cheese is melted.
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