I’m proud of myself for posting so regularly lately. I’m determined to make my way through my digital stack of must-share recipes! I did miss a post on Monday because we were road-tripping back from visiting family. Our drive home was especially eventful because we decided to adopt my sister’s cat and she joined us on our 14 hour drive and hotel stay. Let’s just say we didn’t get any sleep that night but she was great in the car and now we have the sweetest cat ever as our first family pet! (And my girls are just in heaven.) But back to food…

This smothered chicken burrito recipe has been wildly popular on Pinterest and among my friends/family. And I’m not surprised… the creamy green chile sauce is addictive! The filling is adaptable (you can add rice or beans or veggies to your chicken, you could even make them vegetarian or switch up the meat). I think you could smother just about anything in that sauce and it’d taste good! Hahah I’m picturing some interesting concoctions now. Just add this recipe to your next meal plan (do you meal plan? I admit, I rarely do!)… you wont regret it!

Smothered Chicken Burritos with Green Chile Sauce

INGREDIENTS

Sauce:
1 Tbsp. butter
1 Tbsp. olive oil
2 Tbsp. flour
2 cups low-sodium chicken broth
1/2 tsp. ground cumin
pinch Mexican oregano
1 small clove garlic, minced
1/2 cup sour cream
1/2 cup Cheddar/Colby/Pepper Jack cheese 
1 4-oz. can mild green chiles
salt and freshly ground black pepper, to taste

Filling:
2-3 cups cooked shredded chicken (I like to use rotisserie)
2 green onions, sliced
1- 1 1/2 cups red salsa (enough to coat the chicken, as mild or spicy as you want)
1 1/2 cups Cheddar/Colby/Pepper Jack cheese 
1 cup pinto beans (or black beans or rice or a vegetable like spinach/corn)
3/4 tsp. ground cumin
1/2 tsp. Mexican oregano
salt and freshly ground black pepper, to taste

6-8 large (8-10 inch) flour tortillas
extra Cheddar/Colby/Pepper Jack cheese for topping

for serving:
shredded lettuce
diced tomatoes/pico de gallo/salsa
chopped cilantro
avocado or guacamole

DIRECTIONS

1. Preheat oven to 400 F. Line a baking sheet with foil.
2. In a large bowl, mix filling ingredients: chicken, salsa, cumin, oregano, cheese and onions. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla.
3. Fold the sides of the tortilla in and roll up like a burrito. Place seam-side down on baking sheet. Brush lightly with olive oil or spray with non stick cooking spray.
4. Bake at 400 F for about 20-25 minutes or until golden brown and crispy.
5. Meanwhile, prepare sauce by melting butter in a medium saucepan over medium heat. Once melted and bubbling, whisk in flour and cook, stirring constantly for about 3 minutes. Add minced garlic and stir for 30 seconds. Gradually whisk in chicken broth. Add cumin, oregano, and a dash of salt and pepper and cook, stirring, until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese and sour cream. Tastes and add more seasonings if needed.
6. Remove burritos from oven and turn the oven to HIGH broil. Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheddar cheese. Broil for 2-3 minutes, or until cheese has melted. 

Adapted from Carlsbad Cravings and Tastes Better from Scratch