GARLIC & LIME SHREDDED CHICKEN BURRITOS
PREP TIME: 25 MINUTES
COOK TIME: 1 HOUR, 10 MINUTES
MAKES: 6 BURRITOS
1 lb boneless, skinless chicken breasts (approximately 2 breasts)
1 15-oz can tomato sauce (about 1 3/4 cups)
3 garlic cloves, peeled and minced
1/2 t salt
1/2 t chili powder
1/4 t cumin
1/4 t cayenne
1 T lime juice (about 1 lime)
6 tortillas, 8” diameter
2 cups lettuce, diced
3/4 cup shredded Cheddar cheese (about 3 ozs)
1/3 cup sour cream
1 medium tomato (about 8 ozs), diced
1. Add chicken breasts to a medium saucepan, fill with enough water to cover, and bring a low boil over medium heat. Reduce heat to medium-low and boil chicken for 1 hour; remove pan from heat.
2. Remove chicken from water and place on a cutting board. Cool slightly. Discard boiling water. Shred chicken with a fork and place back in pan. Add tomato sauce, garlic, salt, chili powder, cumin, and cayenne.
3. Cook over medium-low heat for 10 minutes, stirring frequently. Remove from heat, mix in lime juice, and serve on tortillas with lettuce, cheese, sour cream, and tomatoes.
Gather ingredients.
Add 1 lb boneless, skinless chicken breasts (approximately 2 breasts) to a medium saucepan.
Fill with enough water to cover and bring a low boil over medium heat. Reduce heat to medium-low and boil chicken for 1 hour; remove pan from heat. Remove chicken from water and place on a cutting board. Cool slightly. Discard boiling water. Shred chicken with a fork and place back in pan.
Add one 15-oz can tomato sauce (about 1 3/4 cups).
Add 3 peeled and minced garlic cloves (about 1 T).
Add 1/2 t salt.
Add 1/2 t chili powder.
Add 1/4 t cumin.
Add 1/4 t cayenne.
Cook over medium-low heat for 10 minutes, stirring frequently. Remove from heat, and mix in 1 T lime juice (about 1 lime).
Serve on tortillas with lettuce, cheese, sour cream, and tomatoes.
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Yum! Off to the store to buy what I need. And this recipe looks easy, thanks! Can’t wait…Bob
Another winner from the BunkHouseKitchen!!
And soon you’ll be fixing your breakfast there.
Do you think this would work in the crockpot? And if so, how would you prepare it? Thank you so much for the wonderful recipes. I look forward to them each week. I print them out and am filling a notebook with them.
Thank you for the positive feedback, I’m glad to hear that you enjoy our weekly recipes! This recipe should be simple to make in a crockpot. Here’s what my DIL Ashley, MaryJanesFarm food guru had to say:
Hi Melissa,
You could try cooking the chicken breast in the crockpot in water for a few hours, then drain off the water, shred the chicken, add the tomato sauce, garlic, salt, chili powder, cumin, and cayenne, and cook for a couple more hours (you’ll want to mix in the lime juice just before serving). Alternatively, you could boil the chicken breasts on the stove top, shred it, and add the shredded chicken, tomato sauce, garlic, salt, chili powder, cumin, and cayenne and cook for a few hours.
This looks like a great way to use our home grown canned chicken- substitute it for the chicken breasts and then its a real quick summer meal. Top with last years canned salsa. Yum!
Looks great, we will do as a salad as we are doing a Ketogenic diet protocol and don’t do grains and very low carbs.
But this does give me an idea to put the meat and other ingredients over
Cauliflower rice.
Yum looks good.
Delicious! For this week I am missing dinner on our Saturday meal plan and this recipe will fit perfectly there. I already have everything on hand. I can practically taste it already!