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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: * See Burrito Recipe. ** See Sowest2. *** Tortillas should be 6 to
7 inches in diameter. Prepare Refried Beans and Casera Sauce; heat
separately until hot. Heat 1/8-inch of oil in skillet over medium
heat just until hot. Cook tortillas, one at a time in the hot oil,
until crisp, about 1 minute; drain. Spread each tortilla with 1/4 cup
of beans, top with 2 T of the sauce, 1/3 cup of the chicken and 2
more T of the sauce. Sprinkle each with 2 T of the cheese. Set oven
control to broil. Place tortillas on rack in broiler pan. Broil
with tops 2 to 3 inches from the heat until cheese is melted, about 3
minutes. Top each tortilla with 1/2 cup of lettuce, 2 slices of
avocado and sour cream.
| Ingredients:
1 1/2 Cup(s) Refried Beans; *
1 1/2 Cup(s) Casera Sauce; **
6 Corn Tortillas; ***
2 Cup(s) Chicken; Cooked, Cut Up
3/4 Cup(s) shredded monterey jack cheese
3 Cup(s) Lard Or Vegetable Oil
1 Avocado; Cut Into 12 Slices |
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