Yummy Chicken Burritos

I used to beg my mom for these; now I make them for my son. Serve with beans, tomatoes, lettuce, sour cream, salsa, and cheese.

Preparation Details

Prep Time: 20 mins

Cook Time: 1 hr 40 mins

Total Time: 2 hrs

Servings: 15

Ingredients

• 1 whole chicken
• 1 (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)
• 1 green bell pepper, diced
• 1 large onion, diced
• 3 jalapeno chile peppers, seeded and diced
• 2 (1 ounce) packets taco seasoning mix, divided
• 2 tablespoons canola oil, or as needed
• 1 (15 ounce) package flour tortillas

Steps

1. Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
2. Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
3. Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
4. Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.