Baked Chicken Burritos with Sour Cream-Poblano Sauce

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June has been an absolutely nutty month for us. This June, we have: a big test, 3 weddings, a bridal shower, the NY Brain Tumor Walk and a week’s vacation – and Mark and I both celebrate our birthdays this month. Add in two full-time jobs and we’ve barely had any time to cook  so I’ve been relying heavily on quick and easy dinners.

This has been one of my favorites. I made the filling and the sauce the night before so I just had to warm them up, assemble and bake when I finally got home from work and running errands. Mark and I both loved them. I can’t wait to make these again!

Baked Chicken Burritos with Sour Cream-Poblano Sauce
(from Smells Like Home)
Serves 2

For the burritos:

1 1/2 t. canola oil
1/2 large onion, diced
1/2 lb. ground chicken
2 cloves garlic, minced
1 1/2 t. tomato paste
1/2 can black beans, drained and rinsed
1/4 cup water
1/4 t. cumin
1/4 t. oregano
3/4 t. chili powder
Pinch cayenne
1/2 t. brown sugar
Kosher salt
1/2 c. shredded Monterey Jack or cheddar cheese
2 for burrito-sized tortillas
Cooking spray

For the sour cream-poblano sauce:

1 poblano pepper
1 T. butter
1 T. flour
1/3 c. chicken broth at room temperature
1/4 c. light sour cream
Kosher salt and freshly ground black pepper

Preheat the oven to 400F degrees and spray a rimmed baking sheet with cooking spray.

Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Place the ground chicken in the pan and cook, stirring occasionally, until well browned and drain any excess grease. Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the water, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste. Reduce heat and simmer until most of the liquid has been absorbed.

Place 2 tablespoons of the cheese at the end of each tortilla and then spoon some of the beef and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet and lightly spray the tops of the burritos with cooking spray.  Bake for about 20 minutes, until tortillas are golden brown and crispy.

Meanwhile, make the sauce.  Place the poblanos directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cook enough to handle. (Alternatively, you can roast the peppers under the broiler until all sides are well-charred.)  Peel the peppers, remove the stems and seeds, and dice them.

Heat a small sauce pan over medium heat and melt the butter; stir in the flour and cook for an additional minute, stirring constantly. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened.  Stir in the sour cream/yogurt and warm through. Season to taste with salt and pepper.  Serve the sauce over the baked burritos.

Linked up with Eat at Home’s Ingredient Spotlight: Tortillas 2013


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