These Smothered inexperienced Chile Chicken Burritos square measure wonderful, and super simple to arrange. They’re baked till crisp and smothered within the best, home-brewed inexperienced chile sauce.
The raw tortillas square measure ten million times higher than the parched, prepackaged flour tortillas. They’re the sole kind I ever get. i favor the battercake Land complete best. Costco sells an enormous package of them that we tend to invariably buy–I freeze the additional pack so I invariably have them available.
The chicken filling and inexperienced chile sauce will each be created each day or 2 in advanced, creating dinner homework super easy! Store them severally, lined within the refrigerator. you may additionally use rotisserie chicken for the filling, or cook and shred your own.
I honestly can’t say enough delicacies regarding these Smothered inexperienced Chile Chicken Burritos. They’re created with real, recent ingredients (no canned dish sauce or canned “cream of” soups!), as a result of we must always all agree by currently that everything tastes higher from scratch! 😉 .
These square measure Mexican eating place quality, delicious! AND, they’re FREEZEABLE! thus build a double batch–have 0.5 for dinner and freeze the remainder for any simple dinner another night! Serve with Authentic Mexican Rice, black beans or a recent tossed salad.
Ingredients
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
Instructions
- 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!
Recipe From : Tastes Better From Sratch