Recipes / Burrito Enchilada

Ingredients

• 2 tablespoons Water
• 3/4 cup Small Diced Onions
• 1 1/2 teaspoons Minced Garlic
• 2 teaspoons Jalapeno, Minced
• 1/2 teaspoon Chili Powder
• 1 1/8 teaspoon Salt
• 1/8 teaspoon Black Pepper
• 1/2 teaspoon Cumin
• 8 ounces Boneless Chicken Breast, Cooked & Shredded
• 3 1/2 cups Furmano's Diced Tomatoes
• 1 tablespoon Lime Juice
• 1 tablespoon Cilantro, Chopped
• As Needed Tortillas
• As Needed Monterey Jack Cheese

Preparation

1. In a medium pot over medium heat, place olive oil.
2. Add onion, garlic, and jalapenos. Saute until tender.
3. Add chili powder, salt, black pepper, cumin, and shredded chicken. Saute for 2 minutes.
4. Add Furmano's Diced Tomatoes and lime juice. Heat to 165 degrees.
5. Stir in cilantro.
6. To Serve: Using a slotted spoon, place chicken and tomato mixture into the center of a flour tortilla. Roll up tortilla so a little of the mixture is poking out the two sides. Using a serving spoon, take sauce from pot and place over rolled tortillas.