Buggs' Az Verde Birdie

Total Time: 8 hrs 8 mins Preparation Time: 8 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 lbs chicken breasts (fresh or frozen)
• 1 small red onions or 1 small shallot, finely diced
• 1 (24 ounce) jar salsa verde (herdez brand preferred, but you can use old el paso or la victoria)
• 1 (4 ounce) can diced green chilies (macayo brand preferred, but oep is ok)
• 1 lime, well juiced 1 extra lime for squeezing on top
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon ground cumin
• 2 cups shredded sharp cheddar cheese or 2 cups monterey jack cheese

Recipe

• 1 ready a crockpot on low.
• 2 in a mixing bowl combine all ingredients except chicken. whisk or fork stir very well.
• 3 pour 1/2 the bowl contents into warm crock pot.
• 4 add the chicken breast.
• 5 pour remaining contents of bowl over chicken breast.
• 6 cover and cook on low for 8 to 10 hours. do not use high as it will make the chicken grainy!
• 7 when time is up, use 2 forks to shred chicken, and stir up the sauce as you do so.
• 8 warm 8-10 inches flour tortillas in microwave (no oil) or cast iron skillet with little oil. just to make them pliable.
• 9 place tortilla on a warmed dinner plate. add 2-3 tbs.(or as much as you desire) chicken mixture 1/3 way up from bottom of tortilla.
• 10 add cheese as desired. you may want to top at this point with finely chopped fresh cilantro. (not italian parsley!), or an extra squeeze of lime. roll tortilla up from bottom over meat, then fold in right then left sides, fold down top and roll into burrito shape, seam side down. also at this point, if you prefer, you may transfer to a glass baking dish, top with more cheese and a li'l salsa and oven bake 350dgs. til golden brown to make an oven "fried" chimichanga. top with sour cream, chopped fresh cilantro, and sliced green onion tops, and maybe some sliced black olives!
• 11 enjoy!