4 To 5 Chicken Breasts — (or
-thighs or a mixt 1 sm Onion — chopped
1 To 2 Bay Leaves
1 t Cumin
1 t Chili Powder
1/8 ts Red Pepper
1/8 ts White Pepper
1/8 ts Black Pepper — freshly
Ground Chicken Stock — or broth 1 Red Onion — chopped
1 To 2 Jalepenos, Seeded
-diced fine 1/4 To 1/2 Cup Chopped Cilantro
Grated Colby-Jack Cheese Fat Free Sour Cream 2 cn Pinto Beans — drained and
Rinsed Salsa Lettuce Chopped Tomatoes Chopped Burrito-Sized Flour Tortillas
Place chicken, onion, bay leaves, spices in a pot and cover with chicken stock. Bring to a boil, cover, reduce heat and simmer until the chicken is done. Remove the chicken, let cool and shred. Strain the broth and save. Drain, rinse and drain the pinto beans. Place the pinto beans in a food processor and process until smooth, adding a couple of tablespoons of either salsa or chicken broth or sour cream if too thick. In a bowl, combine the chiken and beans, again adding salsa or the chicken stock until the filling mixture is moist enough to stick together. (If you get it too wet, add more processed beans. Add the chopped red onion, the jalepeno pepper, the chopped cilantro and mix. Take a large flour tortilla and spread with a little bit of the fat free sour cream and some grated cheese. Add a couple of tablespoons of the filling on one end and fold the sides over and then roll up. You can use a toothpick to keep it rolled up or place it end side down to keep it from unrolling. Either bake in a hot (450-degree) oven until brown and crunchy or microwave until hot. Serve toped with lettuce, tomatoes, red onion, fatfree sour cream, grated cheese, salsa and jalepenos. Recipe By : George McTyre <MCTYREG@baylor.edu>