Smothered Roasted Chicken Burrito

A great way to use leftover chicken, these burritos highlight the mild flavor of poblano peppers with a creamy sour cream and cheese sauce.

Serves: 6

Ingredients:

  •  2 Tbsp Olive Oil, divided
  •  3 Cups Roast Chicken, shredded
  •  2 Tbsp Pollo Asado Seasoning
  •  2 Tbsp Unsalted Butter
  •  2 Tbsp All-Purpose Flour
  •  2 Cups Chicken Stock, warmed
  •  1/2 Cup Fresh Poblano Chile, diced fine
  •  1/2 Tsp Ground Cumin
  •  1/2 Tsp Kosher Salt
  •  1/2 Tsp Black Pepper, medium grind
  •  1/2 Cup Shredded Cheddar Cheese
  •  1/2 Cup Sour Cream
  •  6 Flour Tortillas, burrito size

Instructions:

  • In a skillet, heat 1 Tbsp olive oil over medium heat. Add shredded chicken and Pollo Asado Seasoning and mix well. Cook until heated through, and reduce heat to low. Keep warm.
  • In a saucepan over medium heat, add butter and remaining Tbsp of olive oil. When butter is melted, whisk in flour and cook 2-3 minutes.
  • Whisk in chicken stock.
  • Stir in ground cumin, kosher salt, and black pepper and bring to a simmer. Add poblano chiles and mix well. Simmer for another 2-3 minutes, until poblanos begin to soften. Remove from heat and stir in cheese, then sour cream.
  • Divide the filling among the tortillas. Fold the ends in toward the middle, and roll closed. Cover with sauce, and garnish with scallions or cilantro.

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