1 jar San Angel Mole Negro (you will have extra, store for future use)
2 boneless, skinless chicken breasts
1/2 cup shredded extra sharp cheddar cheese
1/2 medium Haas avocado, seeded, peeled, sliced
4 green onions (scallions), chopped
4 whole wheat or white flour tortillas
Put the chicken breasts in a large saucepan and pour in enough water to cover and bring to a boil. Lower the heat to a simmer and poach the chicken until it is cooked through, about 10 minutes. Drain, allow to cook on a cutting board.
Shred the chicken by pulling it apart with two forks, set aside.
Heat the mole in a small saucepan, place on low to keep warm.
Wrap the tortillas in aluminum foil and place them on a plate over point water for about 5 minutes. Alternately you can wrap in microwave-safe plastic wrap and heat in microwave about 1 minute.
Assemble Burritos
To fill the burritos, lay the warm tortillas on a counter. Dived the chicken mixture into 4 portions and spread in a strip down the center of each tortilla. Top each with avocado, cheese, and green onions. Spoon about 2-3 tablespoons sauce on top. Don't over saturate with sauce or the burritos will become soggy.
Fold up the bottom quarter of each tortilla and then roll from one side into a cylinder.
Serve seam-side down.
Posted: 12/14/2010 4:09:51 PM