CHICKEN BURRITO WITH CHILE CHIPOTLE

BURRITO DE POLLO CON CHILE CHIPOTLE
CHICKEN BURRITO WITH CHILE CHIPOTLE

Serves 4
1    Onion finely chopped
1/2    Chicken breast whole, cooked, bonless, skinless and shredded
2    Cups Tomato puree
½    Cup of water
    Salt and pepper to taste
4    Chipotle Chiles in Adobo San Marcos, cut in strips
2    Potatoes boiled, cut in cubes 1cm
2    Avocados sliced (optional)
4    Tablespoons vegetable oil
8    Flour Tortillas 
1    can Refried  black beans San Marcos

In a fry pan heat the oil, sautee the onion for a couple minutes, add the chicken cooked for 5 minutes or until the chicken is lightly brown. Add the puree and water, potatoes, chipotles chiles, salt and pepper and simmer for 10 minutes or until the chicken is dry.

Warm tortillas according to packet instructions, smooth a spoon of the chicken and avocado over each tortilla and roll.

Serve at once with fried beans at side.