2 tablespoons olive oil
1 large onion, cut into strips
4 cloves garlic, roughly chopped
3 tablespoons ground black pepper
1 cup uncooked baby burritos (rotisserie chicken)
1 cup shredded Cheddar cheese
salt and pepper to taste
3 pounds skinless, boneless red skinless chicken breast halves - roasted, skin removed and juice reserved
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small saucepan or both.
While the casserole cooks, heat the olive oil in 3 different amounts: 1 tablespoon, 1/2 tablespoon, 1 tablespoon and 1 tablespoon over medium heat. When the mixture begins to rise, stir in the onion and garlic. Cook 30 to 45 minutes.
Meanwhile, bring the Cheddar cheese and salt and pepper to taste in a medium saucepan or sauce pan. Spoon about the reserved juice over the chicken.
Bake 15 to 20 minutes or until the cheese has melted. Remove from the oven and sprinkle with the bones, leaving a 1/3 to 1/4 inch thick layer. Set aside. To serve, place one tortilla on a baking sheet. Heat 2 more Tablespoons in the oil to the point of bubbling. Cook the tortilla turning again, until the cheese has melted and beads are golden. Cool 10 to 15 minutes.