Chili Chicken Burritos

• 4-5 chicken thighs
• 12 medium flour tortillas
• 1 can (19 oz.) kidney beans
• 1 cup medium or hot salsa
• 3/4 cup aged cheddar, grated
• 1 small onion, finely diced
• 1 small red pepper, finely diced
• 1 small tomato, finely diced
• 1/8 cup jalapeno peppers, chopped
• 1 tsp. chili powder
• 1/2 tsp. cayenne pepper
• 1/4 tsp. salt
• Olive oil
• Sour cream for dipping

1. Pre-heat oven to 325 degrees.
2. Coat chicken thighs with olive oil and place in baking pan. Cook in oven for 30-45 minutes, until chicken is browned through.
3. Detach chicken and discard skin and bones. Chop meat very finely, until no chunks remain.
4. Add 1 tbsp. olive oil to frying pan and cook chicken on low-medium heat for 3 minutes. Add salt.
5. In bowl, mash kidney beans into a thick paste and mix. Add bean mixture, jalapenos, chili powder, and cayenne pepper to frying pan, stirring. Cook for 3-4 minutes.
6. Add salsa, cheddar, red pepper, and half of onion, mixing. Reduce heat to low and cover. Cook for 5-7 minutes, stirring occasionally.
7. Spoon mixture onto tortillas, sprinkling with onion and tomato before rolling. In separate pan, lightly fry burritos in olive oil on low-medium heat, 1-2 minutes per side.
8. Serve with avacado salad and sour cream.

chicken, flour tortillas, kidney beans, aged cheddar, onion, red pepper, tomato, jalapeno peppers, chili powder, cayenne pepper, salt, olive oil, sour cream

Taken from www.epicurious.com/recipes/member/views/chili-chicken-burritos-50073999 (may not work)