Chicken Burros/Chimi’s

3-4 Chicken Breasts (I use frozen)
1/3 C chicken broth (or you could use water)
1 Taco Seasoning Packet (divided)

Place chicken in crock pot with broth and sprinkle ¼-1/3 of taco seasoning on top. Cook on low for 4-5 hours…till chicken’s cooked through. Take out chicken and shred or cut up. Drain juices from crockpot. Place chicken back in pot and add:

Remaining Taco Seasoning packet
1 Herdez Salsa “Salsa Casera” – mild (small jar)
1 4 oz. can diced green chiles

Mix together. Using tortillas and cheese, place cheese in tortilla and meat on top (to make a burro). Roll up. If you just want chicken burros, heat up tortillas first. To make chimis, roll up burros and place on cookie sheet. Spread butter on top of each burro and bake at 400 for 20 minutes or until golden brown. I serve with sour cream, cheese & homemade green sauce (recipe below), but you can serve with whatever. Then with left over meat I make enchiladas…I can add that recipe next week. *These burros work great with beef (roast) or pork roast.

Green Salsa

28 oz. can tomatillos, drained but reserve 1 C juice
½ bunch cilantro (1/2 C)
2 -4 oz. green chiles
½ C onion, chopped
½-1 C chicken broth
2 T. sugar
½ t. cumin
½ t. garlic salt
dash salt & pepper

Blend tomatillos, cilantro, chiles, onion and the tomatillo juice until smooth in blender. Place in pan and add other ingredients. Bring to boil. Then turn down heat and simmer for 10 minutes.
*Serve on chimi’s, as salsa, or I use this in my enchiladas also. I also mix some (2-3 T) into refried beans along with a scoop or two of sour cream and get great compliments on the beans…just to eat as a side item or as bean burros. (by Bethany P.)