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Saturday, May 6, 2017

Spicy Chicken Burritos with Cheesy Green Chili Sauce

Happy Cinco de Mayo!  I know this post is a day late for the holiday but I did actually make it yesterday.  This recipe is less time intensive if you use a crock pot to make your chicken.  I thought I had it all together, put the chicken in an went off to work.  Came home to the wonderful smell of the cooked chicken and no power.  After several hours the power was still off so I started up my woodstove and made the sauce and starting heating tortillas.  The power came back on midprocess and we were able to have a delicious Mexican dinner.

Spicy Chicken
1-2# boneless chicken breasts or tenderloins
1 14 oz. can diced tomatoes
1 can green chilies
1/2 c. salsa
1 t. cumin
1 T. chili powder
1/2 t. garlic powder
1/2 t. onion powder
Put in crockpot and cook on low for 6-8 hours.

1 T. butter
3 T. flour
2 c. chicken broth
1 can green chilies
1 t. cumin
1/2 c. grated cheddar cheese

Melt butter in a saucepan.  Add the flour and whisk together.  Slowly add in broth, continuing to whisk mixture.  Add in cumin and continue whisking.   MIxture should begin to thicken.  Add chilies and cheese.  When thick and creamy remove from heat.

For burritos:
Flour tortillas
2 c. grated cheddar cheese
Warm tortillas.  With cooking spray, spray a 13 x 9 inch baking dish.  Put about 1 c. sauce into the bottom of the pan.  On each tortilla place about 1/3 c. chicken mixture and a sprinkling of the cheese.  Roll up and place in pan.  When you have filled the pan or used up all your chicken, cover the tortillas with the remaining sauce.  Bake at 350 for 20-30 minutes.   Sprinkle with cilantro.

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