Shredded Chicken Burritos with New Mexico Hatch Chiles

Ingredients

• 1 pound boneless and skinless chicken breast
• Water to cover
• 1 onion, peeled
• 4 cloves garlic, peeled and halved
• 4 dried chipotle chiles
• Salt and pepper to taste
• 4 to 6 large flour tortillas
• 2 fresh tomatoes, diced
• 1/2 head iceberg lettuce, shredded
• 4 New Mexico hatch chiles, roasted
• 4 ounces sour cream
• 1 cup shredded cheese (Jack, cheddar, or both)

Directions

1. Place the chicken in a pot and cover with water.
2. Add the onion, garlic and chipotle chiles; season with salt and pepper.
3. Bring to a boil.
4. Reduce heat to a simmer and cook for an hour.
5. Remove from the heat. When cool enough to handle, shred the chicken into pieces.
6. Place the tortillas on a flat surface.
7. Place equal amounts of all of the ingredients in the center of each tortilla.
8. Roll them up and enjoy. If you want to kick up the spice a bit, add some spicier dried chiles to the water when cooking the chicken.