Salsa Chicken Burrito Filling

"" Quick, easy burrito/taco filling that is delicious and freezes great! I serve this with tortillas, shredded Cheddar cheese and little sour cream. You could fill the tortillas and put them all in a baking dish and then cover with salsa and cheese and bake for about 10 minutes, if you don't want a mess at the table"
 
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photo by Torricus photo by Torricus
photo by Torricus
Ready In:
30mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 1 Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
  • 2 With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.).

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Reviews

  1. Turned out great! I don't like chicken as it usually turns out dry, but this was perfect. I left out the hot sauce as my mom doesn't like too spicy and we thought that might give it too much of a kick, but even without the hot sauce this had so much flavor. It's definitely something I'll be making again and again. I also added rice with the mixture (cooked on the side) and it was a nice addition in the burrito. (raw rice, not the minute rice.) Thanks for sharing!
     
  2. Delicious I had tomatoes to use up and added that.....delightful meal thank you
     
  3. I used some leftover rotisserie chicken (legs & thighs) to make this so it didn't have to be cooked. The initial chicken and tomato sauce seemed a bit dry so I added some chicken broth and then the rest of the ingredients until everything warmed up and I was able to easily shred the chicken. The magical ingredient, IMO, was the addition of a few shakes of Frank's Red Hot Sauce which took it from pretty good to outstanding!<br/>What a great use for leftover chicken. This goes on my favorite list. Thank for posting this.
     
  4. Excellent! I didn't have any cumin... and only now do I realize I forgot the garlic... but since I used spicy tomato sauce, I didn't notice a problem. Served with cheese and refried beans in a tortilla (which I overstuffed terribly, but the Salsa Chicken Burrito Filling isn't too runny, so it held up fine. Cooked them seam-side down at 350 for 20 minutes and they turned out perfect. Froze them and have been reheating for about 4-5 minutes in the microwave for lunch.<br/>Will make these again!
     
  5. Very good. Made for Mother's Day as Mom requested Mexican food. Will make again.
     
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RECIPE SUBMITTED BY

<p>I live in Bergen, Norway, with my American husband.We have 2 daughters, Emma (born in 2001) and Sara (born in 2003) <br /> <br />I worked full time as a consultant at a publishing house, but decided to change careers and am now working as a consultant at<span style=color: #000000;>&nbsp;the Norwegain Public Roads Administration. The main reason for me to join this site is that my husband and I both need help figuring out how to ake good, quality, healthy meals for our family that does not involving using a lot of time we don't have!</span></p> <p>Other then that, I love photographing (have a Nikond D90), writing, films, reading books, hiking, being outside with my kids, do arts and crafts with the kids, traveling (which we do a lot).</p>
 
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