Smothered Green Chile Chicken Burritos

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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


  1. Preheat oven to 400°F. Line a baking sheet with foil.
  2. 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.
  3. Fold the sides of the tortilla in and roll up like a burrito. Place seam-side down on baking sheet.
  4. Brush lightly with olive oil or spray with non stick cooking spray.
  5. Bake at 400°F for about 20-25 minutes or until golden brown and crispy.
  6. Meanwhile, prepare sauce by melting butter in a medium saucepan over medium heat. 
  7. Once melted and bubbling, whisk in flour and cook, stirring constantly for about 3 minutes. 
  8. Add minced garlic and stir for 30 seconds. Gradually whisk in chicken broth. 
  9. Add cumin, oregano, and a dash of salt and pepper and cook, stirring, until thickened, about 2-3 minutes.
  10. Remove from heat and stir in green chilies, cheese and sour cream. Tastes and add more seasonings if needed.
  11. Remove burritos from oven and turn the oven to HIGH broil. 
  12. Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheddar cheese. 
  13. Broil for 2-3 minutes, or until cheese has melted. Enjoy!
  14. I love to serve these with Authentic Mexican Rice!

Recipe From : Tastes Better From Sratch



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