Most people love Mexican food, and even more, people love a great sale. If you’re looking for an easy lunch to prepare with a batch of leftover chicken, this recipe for chicken burritos is just the ticket! The sauce is flavorful and creamy and pairs beautifully with the beans and rice that are traditionally found in burritos. Not only will you save money with this recipe, but it’s also healthier than typical restaurant fare.
Ingredients
For the burritos:
1 tablespoon canola oil
1 onion, diced
2 boneless skinless chicken breasts
½ cup chicken broth
2 cloves garlic, minced
1 tablespoon tomato paste
1 ½ teaspoon chili powder
1 teaspoon brown sugar
½ teaspoon cumin
½ teaspoon oregano
¼ teaspoon cayenne
½ teaspoon Kosher salt
1 can black beans, drained and rinsed
1 cup shredded Monterey Jack cheese
12 flour tortillas
Cooking spray
For the sour cream-poblano sauce:
2 poblano peppers
2 tablespoons butter
2 tablespoons flour
1 ¼ cups chicken broth at room temperature
½ cup sour cream
Kosher salt and freshly ground black pepper
Directions
Pre-heat oven to 400 degrees F. Heat tortillas on a large cookie sheet for about 5 seconds on each side. Place tortilla flat on a plate. Place about 1/4 cup rice and about 1-ounce chicken breast in the center of the tortilla. Roll up burrito-style and place seam side down on a large baking sheet sprayed with non-stick cooking spray. Repeat with remaining tortillas until all chicken is used up.
Bake at 400 degrees F for 20 minutes or until crispy brown tops forms.
Meanwhile, make Sour Cream Poblano Sauce by combining sauce ingredients in a bowl and stirring well to combine well. Adjust seasonings to taste if needed. Cover and refrigerate until ready to serve (sauce will keep for up to 5 days in the refrigerator).
