You should know by now how much burritos are a staple in my house. Often, they are our way to eat leftover bits of veggies, beans and meat that we have from our other meals throughout the week. But sometimes, we make burritos to make burritos. Because they are a tasty way to get protein and veggies in one conveniently wrapped package.
This is a quick and inexpensive way to cook burrito meat. And it turns out so juicy and flavorful, you don't need to add lots of extras, although, you could if you like.
1 London Broil, approx 2 lbs.
Taco Seasoning mix, ours is from Penzeys Spices and is a combination of paprika, salt, onions, corn flour, tomato powder, cumin, garlic, oregano, tellicherry black pepper, cocoa powder and allspice
1 white onion, chopped
1 tbsp white vinegar
1 4.5oz can chopped green chiles
Burrito toppings, such as avocado, cilantro, cheese, plum tomatoes, peppers, beans, etc.
Coat the meat with the taco seasoning. Place the london broil, onion, vinegar and chiles into a slow cooker. Turn on low for approximately 10 hours (9 would work, but I wouldn't go any shorter). Once cooked, remove from slow cooker and shred. Return to the slow cooker to soak up the juices before assembling burritos.
Heat burrito shells in a dry skillet until they are warm and pliable. Fill with the meat and other toppings. Fold and serve.
This recipe also freezes very well, so if you, like us, are an itty bitty family, freeze the leftovers in serving size portions so that you aren't stuck eating burritos for a week (although I don't think I would complain if that happened...).
This may not be the most beautiful dish ever created, but it might be the most yummy. We devoured these in about 2 days, quite a feat for two people. I expected to have leftovers to freeze, but when I got a bit hungry, I couldn't resist the urge to warm up one (or two) and so they were gone before I knew it.
2 chicken breast, cooked (in boiling water) and shredded
1 jalepeno (we used 1/2 a poblano in this recipe since that's what we had on hand)
4-6oz cream cheese
1 cup chicken broth or stock
1 c. cream
1 can diced green chiles
1 can tomatillos, or about 5 fresh
2 tbsp cilantro
pinch of salt
1 clove garlic, chopped
1/2 c. cheese
Combine the chicken with the cream cheese in a bowl and set aside. Blend the jalapenos (or poblano), chicken stock, cream, chiles, tomatillos, cilantro, egg, garlic and salt in a blender. Pour into a low, flat dish, such as a 9" x 9" baking dish or plate.
Dip the corn tortillas in the sauce mixture and then place on a heated but dry skillet. Flip so that both sides are heated and pliable, but don't heat so long that is starts to fall apart. It should not be too long at all, 15 seconds each side should do it depending on your heat.
Place some of the chicken mixture in a line in the center of each tortilla. Roll and place in a baking dish.
Cover the filled and rolled enchiladas with the remaining sauce and place in a 350 F oven for about 30 minutes.
Once they are heated through, remove from the oven and top with shredded cheese.