Smothered Chicken Burritos
I know it would be Mexican, and most likely it would be Smothered Chicken Burritos. Yep, this would be my choice for my last meal on earth, maybe I’d try to eat 2 of them! It’s hands down my favorite way to use Green Chile Sauce. I promised I would share four different ways to use this new sauce, a Cheery Basic, and this is my number one prized way!
Smothered Chicken Burritos
I honestly could eat a chicken burrito smothered in this sauce every night. They are also called wet or enchilada style chicken burritos. The sauce isn’t hard to make and hopefully you have 4 quarts in your freezer by now. Thaw 1 quart for every 4 burritos. I also plan 1/2 chicken breast for each burrito.
In an everyday pan I bring 1/2 cup of water to a boil. Then I add 2 boneless skinless chicken breast, cover them and turn the heat to low. I cook them for 30 minutes. While the chicken is cooking, I shred 2-1/2 cups of cheese, lettuce, slice black olives, tomatoes, green onions, avocado, and fresh cilantro. Also, quarter some fresh limes for garnish.
When the chicken is cooked, drain the liquid and move the chicken to a cutting board. Using a fork and knife, just slice it up. Cut it into bite size pieces, or even a little smaller. Add the chicken back to the pan and add about 1/2 cup of Green Chile Sauce to it, cover and keep warm over low heat.
Heat a large frying pan or cast iron griddle over medium to medium-high heat. Place a burrito size flour tortilla on the hot griddle and allow it to bubble up and then flip it over. I like to actually blister mine a little, cause I don’t like a doughy burrito. I like the tortilla to be a little crisp, especially where I sauce it.
Take a warm burrito and add 1/4 of the hot chicken down the middle of the flour tortilla. Sprinkle with 1/4 to 1/2 cup of shredded cheese, tuck the sides in and roll up tightly. Ladle a little less than 1 cup of sauce over the top of the burrito.
Now sprinkle with a little more cheese and then place it in a hot oven or microwave for about 40 seconds while you make 3 more burritos.
Add some Spanish rice and/or beans and garnish with shredded lettuce, sliced olives, chopped tomatoes, green onion, avocado, and chopped cilantro. Top with sour cream if desired.
Go ahead, squeeze a little fresh lime over the top and enjoy!
- 2 chicken breast, skinless and boneless
- 1 quart green chile sauce, divided
- ¼ large head of iceberg lettuce, finely shredded
- 1 large tomato, chopped
- 1 cup sliced black olives
- 2 green onions, sliced
- 1 avocado, peeled and cut into chunks
- ¼ bunch of fresh cilantro
- 4 large (burrito size) flour tortilla
- 2-1/2 cups of cheese (I like a blend of cheddar and Monterey Jack
- 1 fresh lime, quartered
- In an everyday pan bring ½ cup of water over medium to medium high heat.
- Add chicken breasts, cover and reduce heat to low to medium heat. Cook for 30 minutes.
- Shred cheese and lettuce. Chop olives, tomatoes, avocado and fresh cilantro. Quarter lime.
- Remove liquid from pan and move chicken to a cutting board and slice chicken. Return to pan and add ½ cup of the Green Chile Sauce. Add additional salt and pepper to your liking if desired.
- Heat a fry pan and griddle over medium to high heat. Add a tortilla to the pan and when it puffs up flip it over. Lightly blister the tortilla and then remove it from the heat.
- Add the warm chicken down the center of the warm tortilla and ¼ to ½ cup of shredded cheese. Fold sides in and then tightly roll the tortilla up.
- Ladle a little less than 1 cup of sauce over the burrito and then sprinkle with cheese. Place in a hot oven or microwave for 40 seconds to melt the cheese.
- Serve with rice or beans and add lettuce, tomatoes, olives, green onions, avocado, and chopped cilantro on both sides of the burrito.
- Garnish with sour cream if desired and fresh limes.
Your turn now, your last meal, what sounds good to you? I’d love to know! We appreciate your visits to Cheery Kitchen and hope that the holidays are in full swing around your place.
Have you liked us on Facebook yet? We are continually sharing there too. Please come join us!