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Chicken Burrito Filling
This chicken and salsa mix is great for filling burritos, tacos or even plain old sandwiches. Add Cheddar cheese, guacamole and soured cream if you desire.
Ingredients
Serves: 4
- 2 skinless, boneless chicken breast fillets
- 115g passata
- 4 tablespoons salsa
- 1 (35g) packet taco seasoning mix
- 1 teaspoon ground cumin
- 2 cloves garlic, finely diced
- 1 teaspoon chilli powder
- hot sauce to taste, such as Tabasco
Directions
Preparation:5min ›
Cook:30min ›
Ready in:35min
- Place chicken breasts and passata in a medium saucepan over medium high heat. Bring to the boil, then add the salsa, seasoning, cumin, garlic and chilli powder. Let simmer for 15 minutes.
- 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 and Ratings
Global Ratings:
(886)
Reviews in English (607)
If you leave out the packaged taco seasoning packet, and just bump up your other seasonings, & with about a 1/2 teaspoon of cornstarch for thickening, you will avoid the saltiness (plus the additives & preservatives) of the pre packaged and it is great. Add onion or whatever other spices you like in your tacos or burritos. Tasty. - 26 Feb 2007 (Review from Allrecipes USA and Canada)
The best way to shred this is to put the chicken in the crockpot. I used 3 frozen chicken breasts. Mixed all of the ingredients(decreased the taco seasoning and cumin per the reviews) and poured it over the chicken. I I cooked it for about 3 1/2 hours. This is the mexican version of the Zesty Slow Cooer Chicken Barbeque. You can make changes anyway and I don't think you could screw it up. Simple and good. - 26 May 2007 (Review from Allrecipes USA and Canada)
I make this in the crockpot, only make sure to use low sodium taco seasoning mix. I think McCormick makes it. This is one of my favorite easy recipes! - 26 Feb 2007 (Review from Allrecipes USA and Canada)