Yummy Chicken Burritos

Place chicken tomatoes with habanero peppers green bell pepper onion jalapeno chile peppers and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.

Bring chicken and vegetables to a boil reduce heat to low and simmer until chicken is no longer pink inside about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C).

Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended about 10 minutes.

Heat canola oil in a large skillet over medium heat; fry tortillas working in batches in the hot oil until desired crispness is reached 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.