Ingredients
Chicken filling:
3 cups cooked chicken, chopped or shredded
1 1/2 cups salsa, your favorite kind
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/4 cups shredded cheddar cheese
2 green onions, chopped
6 large flour tortillas
Olive oil, for brushing on burritos
Green Chile Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
1 clove garlic, minced
2 cups low-sodium chicken broth
1/2 teaspoon cumin
1/2 teaspoon dried oregano leaves, crushed
Salt and freshly ground black pepper, to taste
4 ounces diced green chilies, mild
1/3 cup shredded cheddar cheese
1/2 cup sour cream
Instructions
Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
Make the filling: Mix chicken, salsa, cumin, oregano, cheese, and onions. Place a heaping 1/2 cup of the chicken mixture in the center of each tortilla. Fold the sides of the tortilla in and roll up tightly like a burrito. Place seam-side down on the baking sheet. Brush lightly with olive oil or spray with non-stick cooking spray.
Bake at 400°F for about 20-25 minutes or until golden brown and crispy.
Make the sauce: 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. Taste and add more seasonings if needed.
Broil: 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.
Serve with Authentic Mexican Rice!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 510 Kcal