Green Chile Chicken Smothered Burritos

    Green Chile Chicken Smothered Burritos


      This recipe is for 6 burritos made with 10 inch tortillas


     Sauce:

          

           2 tablespoons vegetable oil   

            3 tablespoons flour

1 cup low-sodium chicken broth

14 ounce can green enchilada sauce, (use Hatch brand if you can find it)

1 teaspoon ground cumin

¼ teaspoon salt

freshly ground black pepper, to taste

Filling:

3 cups shredded rotisserie chicken

1 4 ounce can mild diced green chiles, drained

½ cup sour cream

1 cup shredded Monterey Jack cheese

½ teaspoon salt

freshly ground black pepper, to taste

Topping:

2 cups shredded cheese ( I use the mexican blend)

Options for garnish: Avocado, salsa, hot sauce, cilantro and sour cream

Preheat oven to 350 degrees

Heat vegetable oil in a medium saucepan over low heat.  Whisk flour and cook whisking constantly for 2 minutes.

When flour is slightly brown, whisk in the chicken broth, enchilada sauce, cumin, salt and pepper.  

Increase heat to high and bring mixture to a boil.

Reduce heat to a simmer and whisk until thickened.  Remove from heat.

Combine chicken, sour cream, drained diced green chiles, 1 cup shredded Monterey Jack cheese and salt and pepper in a large mixing bowl.

Coat a 13x9 baking dish with non-stick spray.

Heat tortillas in a microwave for 20 seconds until softened.

To assemble: Divide filling into the 6 tortillas.  Fold edges inward and roll.  Place seam down on the baking dish.  Spoon sauce over the top of each burrito and sprinkle cheese over all the burritos evenly.  Cover with foil.

Bake for 25-30 or until the cheese is melted and the sauce is bubbly.  

Garnish and serve.

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