A Recipe

Here's another recipe. This one is made up from my brain (scary, I know...) using stuff we had on hand one night. We ended up LIKING IT, so I'll share it....

Chili Chicken Burrito/Dip
Serves: 6 as a main dish
Oven at: 275 degrees

10-12 flour tortillas
Wrap tightly in foil; place in oven to warm.

½ c. onion
1 c. garlic
2 T olive oil
Sauté in frying pan.

1 ½ c. chicken broth (For dip, use 2 c.)
Stir 1 c. of the chicken broth into onion mixture in pan.
Reserve remaining ½ c (For dip, reserve remaining 1 c.)

2 cans green chilies, drained
A splash lemon or lime juice (opt.)
1 pkt. Mexican spices, OR:
1 t. chili powder
½ t. onion powder (if not using other onions)
½ t. oregano
½ t. paprika
½ t. parsley
¼ - ½ t. salt
½ t. fresh ground black pepper
¼ t. garlic powder (if not using other garlic)
¼ t. cumin
1/8 t. cayenne pepper
dash white pepper
Stir into onion mixture in pan; simmer 3 min.

½ can refried beans
Spoon into pan.
Work into mixture; use reserved broth as needed to desired thickness.

2-3 c. chopped, cooked chicken
Stir in; heat through.

3 tomatoes, chopped
Stir in; let simmer 2 min.

1+ c. grated Cheddar cheese
1+ c. grated Monterey Jack or Pepper Jack cheese
Stir in ‘til cheese melts.
Remove from heat.
Serve in warm tortillas, or as a dip with chips, etc.