{"id":5538,"date":"2015-12-08T05:00:47","date_gmt":"2015-12-08T12:00:47","guid":{"rendered":"https:\/\/cheerykitchen.com\/?p=5538"},"modified":"2016-05-10T08:58:33","modified_gmt":"2016-05-10T14:58:33","slug":"smothered-chicken-burritos","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/smothered-chicken-burritos\/","title":{"rendered":"Smothered Chicken Burritos"},"content":{"rendered":"

I know it would be Mexican, and most likely it would be Smothered Chicken Burritos. \u00a0Yep, 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<\/a><\/strong>. \u00a0I promised I would share four different ways to use this new sauce, a Cheery Basic, and this is my number one prized way!<\/p>\n

Smothered Chicken Burritos<\/h2>\n

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. \u00a0I also plan 1\/2 chicken breast for each burrito.<\/p>\n

In an everyday pan<\/strong><\/a> I bring 1\/2 cup of water to a boil. \u00a0Then I add 2 boneless skinless chicken breast, cover them and turn the heat to low. \u00a0I cook them for 30 minutes. \u00a0While the chicken is cooking, I shred 2-1\/2 cups of cheese, lettuce, slice black olives, tomatoes, green onions, avocado, and fresh cilantro. \u00a0Also, quarter some fresh limes for garnish.<\/p>\n

When the chicken is cooked, drain the liquid and move the chicken to a cutting board. \u00a0Using a fork and knife, just slice it up. \u00a0Cut it into bite size pieces, or even a little smaller. \u00a0Add 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.<\/p>\n

\"Smothered<\/p>\n

Heat a large frying pan or cast iron griddle<\/strong><\/a> over medium to medium-high heat. \u00a0Place a burrito size flour tortilla on the hot griddle and allow it to bubble up and then flip it over. \u00a0I like to actually blister mine a little, cause I don’t like a doughy burrito. \u00a0I like the tortilla to be a little crisp, especially where I sauce it.<\/p>\n

Take a warm burrito and add 1\/4 of the hot chicken down the middle of the flour tortilla. \u00a0Sprinkle with 1\/4 to 1\/2 cup of shredded cheese, tuck the sides in and roll up tightly. \u00a0Ladle a little less than 1 cup of sauce over the top of the burrito.<\/p>\n

\"Smothered<\/p>\n

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.<\/p>\n

\"Smothered<\/p>\n

Add some Spanish rice and\/or beans and garnish with shredded lettuce, sliced olives, chopped tomatoes, green onion, avocado, and chopped cilantro. \u00a0Top with sour cream if desired.<\/p>\n

\"Smothered<\/p>\n

Go ahead, squeeze a little fresh lime over the top and enjoy!<\/p>\n

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Smothered Chicken Burritos<\/div>\n
<\/div>\n
Recipe Type<\/span>: Entree<\/span><\/div>\n
Cuisine: Mexican<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Prep time: