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chicken breasts green pepper onion flour tortillas shredded monterey sauce cream cheese sour cream jalapenos garlic oil
Viewed: 50 - Published at: 5 years agoIngredients
- 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
- Sauce
- 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
Method
- Boil chicken in water (or broth) until cooked through.
- Let cool enough to handle, and then shred. Place in large mixing bowl.
- Saute green pepper and onion in a small amount of butter or oil until pepper is tender and onion is translucent.
- Add to chicken in bowl.
- 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.
- While the oil is heating, make sauce. Combine cream cheese, sour cream, jalapenos, half and half, and garlic cloves together in a blender. Blend on high speed until smooth.
- Add half of the sauce mix to the chicken mixture.
- Add 1/2 cup of cheese to chicken mixture, and stir to combine all together.
- Place approximately 1/2 cup of chicken mixture on a tortilla and roll up "burrito style". Repeat for remaining mixture.
- Fry "burritos" in oil until golden brown, turning once if frying in a fry pan.
- Remove to paper towels to drain.
- Preheat oven to 325°F.
- Place chicken "burritos" in a large glass pan (9x13 is recommended).
- Pour remaining sauce over the top (you can reserve about 3/4 cup, if desired, for serving on the side).
- Sprinkle with remaining cheese.
- Place in oven for approximately 15 minutes, or until cheese is melted.
