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flour tortillas vegetable oil chicken breasts tomatoes chicken taco fresh plum tomato red onion cheese taco sauce
Viewed: 50 - Published at: 7 years agoIngredients
- 8 flour tortillas
- 2 tablespoons vegetable oil
- 2 whole boneless chicken breasts, cut in half and sliced into 1/2 inches strips
- 12 cup crushed tomatoes
- 1 chicken bouillon cube
- 2 tablespoons taco seasoning
- 34 lb fresh plum tomato (about 5)
- 1 medium red onion
- 4 leaves romaine lettuce (can use equal amounts iceberg lettuce)
- 12 lb monterey jack cheese, grated or 12 lb cheddar cheese
- 1 (6 ounce) jar taco sauce
Method
- Preheat oven to 375.
- Wrap the tortillas well with aluminum foil and place them in the oven.
- Put a large frying pan on High heat and let it get very hot, about 1 minute.
- Add the oil and chicken slices and saute until the chicken is opaque and just cooked through about 5 minutes.
- Add the crushed tomatoes, bouillon cube and taco seasoning.
- Cook two minutes more, stirring often, until the sauce thickens.
- Be sure to break up the bouillon cube so it dissolves completely.
- Turn off the heat and cover the pan.
- Cut the tomatoes lengthwise into quarters.
- cut each quarter into 1/4 inch slices and chop the slices roughly.
- Coarsely chop the onion.
- Cut the lettuce into 1/4-inch slices.
- Stack these and then cut them in half.
- Put the chopped tomatoes, shredded lettuce, chopped onion, and grated cheese in separate bowl.
- Remove the tortillas from the oven.
- Spoon 3 tablespoons of the chicken mixture down the center of the tortilla.
- Top the chicken with about 2 tablespoons of grated cheese, chopped tomato and onion, and shredded lettuce.
- Fold the bottom third of the tortilla over the filling.
- Fold the third top down so that it overlaps slightly.
- Turn the burrito so folded side faces down on the plate.
- Repeat process until you have made all eight.Top with taco sauce, if desired, just before serving.
