1 (10 ounce) package frozen mixed vegetables, thawed
1 (10 ounce) package frozen mixed vegetables, thawed
1 (15 ounce) can whole chicken
1 teaspoon salt
1 teaspoon lemon juice
1 clove garlic, chopped
1 (4 ounce) can sliced mushrooms, drained
1/2 cup shredded Cheddar cheese
1 (10 ounce) package tamarind sauce
1 (1 ounce) package taco seasoning mix
1 (4 ounce) can chopped fresh chile peppers
2 tablespoons salsa
1/2 cup shredded Monterey Jack cheese
3 tablespoons chopped green chile peppers
1 teaspoon crushed red pepper flakes
Preheat the oven to 350 degrees F (175 degrees C).
Place the veggies in a small skillet and saute over medium heat until tender but crisp, 5 to 10 minutes. Remove from skillet, drain and chop.
Heat the olive oil in a large skillet over medium heat. Stir in the onion and garlic. Cook and stir until golden, 5 minutes. Pour in the mushrooms, cilantro, salsa, taco seasoning, cheese, tamarind sauce, taco seasoning mix and chicken.
Stir the chicken into the skillet, browning well on both sides. Season with chiles and salsa. Sprinkle with Monterey Jack cheese and sprinkle with green chiles. Sprinkle with chili flakes. Transfer the burritos onto ungreased baking sheets.
Bake in preheated oven for 15 to 20 minutes, until heated through and golden brown.