Ingredients

• 2 lbs boneless skinless chicken breasts
• 1/2 green pepper, finely diced
• 1/2 large onion, finely diced
• 15 -20 small flour tortillas
• 2 cups shredded monterey jack and cheddar cheese blend, divided
• 2 (8 ounce) packages cream cheese, softened
• 2 cups sour cream
• 1 (4 ounce) can diced jalapenos
• 1 cup half-and-half
• 2 garlic cloves
• oil, for frying

Instructions

1. Boil chicken in water (or broth) until cooked through.

2. Let cool enough to handle, and then shred. Place in large mixing bowl.

3. Saute green pepper and onion in a small amount of butter or oil until pepper is tender and onion is translucent.

4. Add to chicken in bowl.

5. If you have a deep fryer, fill it up and turn it on. If not, heat up 2 inches of oil in a large fry pan over medium-high heat.

6. While the oil is heating, make sauce. Combine cream cheese, sour cream, jalapeños, half and half, and garlic cloves together in a blender. Blend on high speed until smooth.

7. Add half of the sauce mix to the chicken mixture.

8. Add 1/2 cup of cheese to chicken mixture, and stir to combine all together.

9. Place approximately 1/2 cup of chicken mixture on a tortilla and roll up "burrito style". Repeat for remaining mixture.

10. Fry "burritos" in oil until golden brown, turning once if frying in a fry pan.

11. Remove to paper towels to drain.

12. Preheat oven to 325°F.

13. Place chicken "burritos" in a large glass pan (9x13 is recommended).

14. Pour remaining sauce over the top (you can reserve about 3/4 cup, if desired, for serving on the side).

15. Sprinkle with remaining cheese.

16. Place in oven for approximately 15 minutes, or until cheese is melted.