Spicy Chimi Chicken Burrito

⏱ 410 mins 🍽 8 serving(s) 🌶 mexican 🏷 One Dish Meal

This recipe creates a satisfying Mexican one dish meal. Boneless chicken breasts are browned, then slow cooked for 4-5 hours with green onions, pepper, tomato and spices until tender enough to shred. The shredded chicken is wrapped in soft tortillas, brushed with butter and baked at 350 for 30 minutes. A separate creamy jalapeno sauce is made by creating a roux with butter and flour, then simmering with chicken broth, sour cream, jalapenos and garlic powder.

Spicy Chimi Chicken Burrito

Ingredients

  • 2 tablespoons olive oil
  • 2 lbs boneless chicken breasts
  • 3 cups chicken broth
  • 6 green onions, chopped
  • 1 green pepper
  • 2 tablespoons ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 tomatoes, chopped
  • 4 -8 soft shell tortillas
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 jalapenos, with seeds removed
  • 16 ounces fat free sour cream
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon garlic powder

Method

  1. Brown the chicken pieces for added flavour.
  2. Transfer the browned chicken into a slow cooker.
  3. Pour a portion of the chicken broth into the pan to deglaze, scraping up any browned bits.
  4. Cook the chopped onions and green pepper in the pan until they become tender.
  5. Stir in the chopped tomato and the rest of the chicken broth.
  6. Pour this vegetable and broth mixture into the slow cooker with the chicken.
  7. Cook everything in the slow cooker for 4-5 hours, until the chicken is tender and shreds easily.
  8. Use a fork to shred the cooked chicken.
  9. Spoon the shredded chicken into tortilla shells, wrap them up, and place them on parchment paper.
  10. Lightly brush the wrapped burritos with butter and bake at 350 for 30 minutes.
  11. For the jalapeno sauce, begin by melting butter in a pan.
  12. Quickly stir the flour into the melted butter.
  13. Let the mixture brown slightly before pouring in the chicken broth.
  14. Incorporate half of the sour cream, the jalapenos and the garlic powder.
  15. Allow the sauce to simmer until it thickens.
  16. Take the pan off the heat and mix in the remaining sour cream.

Nutrition (per serving)

Sodium778200 mg

Recipe details

CategoryOne Dish Meal
Cuisinemexican
AuthorRez 70