Smothered Green Chile Chicken Burritos

For the filling: 

· 3 cups cooked chicken , chopped or shredded 

· 1 1/2 cups of your favorite salsa 

· 1 1/2 teaspoons ground cumin 

· 1/2 teaspoon dried oregano leaves , crushed 

· 1 1/5 cups shredded cheddar cheese 

· 2 green onions , chopped 

· 6 8 inch uncooked flour tortillas ( I prefer the tortilla land brand) 

· olive oil 

For the Creamy Green Chile Sauce: 

· 3 Tablespoons butter 

· 3 Tablespoons all-purpose flour 

· 1/2 teaspoon garlic about 1 clove, minced 

· 2 cups low-sodium chicken broth , warmed 

· 1/2 teaspoon cumin 

· 1/2 teaspoon dried oregano leaves , crushed 

· salt and freshly ground black pepper to taste 

· 1 4 ounce can mild chopped green chilies 

· 1/3 cup cheddar cheese plus more for topping on burritos 

· 1/2 cup sour cream

· Preheat oven to 400°F. Line a baking sheet with foil. 

· Mix chicken, salsa, cumin, oregano, cheese and onions. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla. 

· Fold the sides of the tortilla in and roll up like a burrito. Place seam-side down on baking sheet. 

· Brush lightly with olive oil or spray with non stick cooking spray. 

· Bake at 400°F for about 20-25 minutes or until golden brown and crispy. 

· Meanwhile, prepare sauce by melting butter in a medium saucepan over medium heat. 

· Once melted and bubbling, whisk in flour and cook, stirring constantly for about 3 minutes. 

· Add minced garlic and stir for 30 seconds. Gradually whisk in chicken broth. 

· Add cumin, oregano, and a dash of salt and pepper and cook, stirring, until thickened, about 2-3 minutes. 

· Remove from heat and stir in green chilies, cheese and sour cream. Tastes and add more seasonings if needed. 

· Remove burritos from oven and turn the oven to HIGH broil. 

· Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheddar cheese. 

· Broil for 2-3 minutes, or until cheese has melted. Enjoy! 

· I love to serve these with Authentic Mexican Rice!

Source : here

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