Burritos de pollo con chile verde cubiertos de salsa

Ingredientes

• 3 cups cooked chicken, chopped or shreddedSubstitution: Use shredded rotisserie chicken for convenience or leftover beef for variety.
• 1 1/2 cups salsa (your favorite kind)Tip: Mild, medium, or spicy salsa all work—choose based on your heat preference.
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried oregano, crushed
• 1 1/4 cups shredded cheddar cheeseAlternative: Swap with Monterey Jack, pepper jack, or a Mexican cheese blend for a different flavor.
• 2 green onions, choppedOptional: If you don’t have green onions, finely diced red onion works too.
• 6 large flour tortillasTip: Regular or uncooked tortillas both work. Uncooked tortillas crisp beautifully when baked.
• Olive oil (for brushing the burritos)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 clove garlic, minced
• 2 cups low-sodium chicken brothSubstitution: For a vegetarian option, use vegetable broth.
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano, crushed
• Salt and freshly ground black pepper, to taste
• 4 ounces diced green chilies (mild)Optional: For a spicier sauce, use medium or hot green chilies.
• 1/3 cup shredded cheddar cheese
• 1/2 cup sour creamAlternative: Substitute Greek yogurt for a tangy twist and lower calories.

Preparación

1. 1

   --- 1. Preheat Your Oven ---

2. 2

   --- 2. Make the Chicken Filling ---

3. 3

   In a large bowl, combine the shredded chicken, salsa, ground cumin, oregano, shredded cheese, and chopped green onions.

4. 4

   Stir the mixture until evenly combined.

5. 5

   --- 3. Assemble the Burritos ---

6. 6

   Lay a flour tortilla flat on your work surface.

7. 7

   Place a heaping ½ cup of chicken filling in the center of the tortilla.

8. 8

   Fold in the sides of the tortilla, then roll it up tightly, forming a burrito.

9. 9

   Place the burritos seam-side down on the prepared baking sheet.

10. 10

    --- 4. Brush and Bake ---

11. 11

    Lightly brush the tops of the burritos with olive oil or spray with non-stick cooking spray.

12. 12

    Bake for 20-25 minutes, or until the tortillas are golden brown and crispy.

13. 13

    --- 5. Prepare the Green Chile Sauce ---

14. 14

    In a medium saucepan, melt the butter over medium heat.

15. 15

    Once melted, whisk in the flour and cook for about 3 minutes, stirring constantly, until the mixture turns golden and bubbly.

16. 16

    Add the minced garlic and stir for 30 seconds.

17. 17

    Gradually whisk in the chicken broth, ensuring no lumps form.

18. 18

    Add cumin, oregano, and a dash of salt and pepper. Cook, stirring, until the sauce thickens (about 2-3 minutes).

19. 19

    Remove from heat and stir in the diced green chilies, shredded cheese, and sour cream.

20. 20

    --- 6. Broil and Serve ---

21. 21

    Once the burritos are baked, remove them from the oven and turn the oven to high broil.

22. 22

    Ladle a spoonful of green chile sauce over each burrito.

23. 23

    Sprinkle a handful of shredded cheese on top.

24. 24

    Broil for 2-3 minutes, or until the cheese is melted and bubbly.