I think by now I’ve spoken about how small the town I live in is. There aren’t many restaurants to eat in and that makes me sad because my hometown of Pittsburgh has tons of fabulous restaurants. But for a while we were eating at a Mexican restaurant in town pretty regularly. It’s fairly cheap and the food was good. Unfortunately they decided to open up more restaurants and the original has gone down hill…a lot. I’ve even gotten sick there several times. Needless to say we don’t eat there anymore and the only Mexican we get is what I cook.
That’s why I wanted to participate in this week’s recipe swap hosted by A Taste of Home Cooking. Every other week we get the theme and can choose whether or not to participate. This week I got a recipe from Sarah, the host of these swaps. I received her recipe for Baked Chicken Burritos with Sour Cream Poblano sauce. I’ve made variations of chicken burritos and enchiladas but this is one I haven’t made.
We rarely ever use ground chicken but I wanted to use it since that’s what the recipe used. The flavors inside the burrito were delicious. It was a little sweet, a little spicy, and packed with flavor. The sauce was creamy and just slightly spicy. All together it really worked! We enjoyed the burritos for dinner and then again the next day for lunch.
Baked Chicken Burritos with Sour Cream Poblano Sauce (adapted from A Taste of Home Cooking)
For the burritos:
1 T. olive oil
1/2 onion, diced
1 lb. ground chicken
3 cloves garlic, minced
2 T. tomato paste
1 can black beans, drained and rinsed
1/4 c. beef broth
1 t. cumin
1/2 t. oregan
1 t. chili powder
1 t. brown sugar
1 c. Mexican blend cheeses (Pepper Jack, Cheddar, Monterey Jack)
6 burrito sized tortillas
For the Sour Cream Poblano Sauce:
2 Poblano peppers, chopped
2 T. butter
2 T. flour
1 c. chicken broth
3 garlic cloves, minced
1 t. black pepper
1/2 c. low fat sour cream
1. Preheat the oven to 400 degrees.
2. Heat the olive oil in a large skillet over medium high heat. Add in the onions and cook for 4 minutes. Add in the ground chicken and cook until browned.
3. Stir in the garlic and tomato paste and cook for 1 minute. Add in the black beans and cook for 3 minutes.
4. Add the broth, cumin, oregano, chili powder, and brown sugar. Reduce heat and simmer for 5-6 minutes.
5. Meanwhile, melt the butter in a small saucepan. Add in the flour and whisk until combined.
6. Slowly add in the chicken broth, whisking constantly. Stir in the poblano, garlic, and black pepper. Reduce heat to a simmer and cook for 4-5 minutes or until thickened. Stir in the sour cream and heat an additional 1-2 minutes.
7. Fill a tortilla with 2 tablespoons of the chicken mixture and sprinkle with cheese. Fold in the sides of the tortilla and roll up. Place seam side down in a 9 x 13 glass dish sprayed with cooking spray. Repeat with remaining tortillas. Pour sour cream sauce over top and sprinkle with remaining cheese.
8. Bake for 15 minutes and serve hot.