Green Chile Chicken Burrito

Instructions

1. 1

   Cook and Shred the Chicken

   • Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season chicken breasts with salt and pepper.
   • Sear the chicken for 2-3 minutes per side until golden brown. Remove from the pot and set aside.
   • In the same pot, add the chopped onion and sauté for 4-5 minutes until softened and translucent.
   • Add the minced garlic, ground cumin, and dried oregano. Cook for 1 minute until fragrant, stirring constantly.
   • Return the chicken to the pot. Pour in the chicken broth and add the diced green chiles. Bring to a simmer.
   • Reduce heat to low, cover, and let it gently simmer for 20-25 minutes, or until the chicken is cooked through and tender enough to shred easily.
   • Remove the chicken from the pot. Use two forks to shred the meat. Return the shredded chicken to the pot and stir to coat it in the sauce. Simmer for 2-3 more minutes to let the flavors meld.
2. 2

   Prepare for Assembly

   • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
   • To make the tortillas pliable, warm them one at a time in a dry skillet for 20-30 seconds per side, or wrap the stack in a damp paper towel and microwave for 30-45 seconds.
3. 3

   Assemble the Burritos

   • Lay a warm tortilla on a flat surface. If using rice, spoon about 1/2 cup in a line down the center.
   • Top the rice with about a quarter of the green chile chicken mixture.
   • Sprinkle generously with about 1/4 cup of the shredded Monterey Jack cheese (reserving about 1/2 cup for the topping).
   • To roll, fold the two sides of the tortilla inward over the filling. Then, pull the bottom edge up and over the filling, tucking it in tightly. Continue rolling until the burrito is sealed.
   • Place the burrito seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
4. 4

   Bake to Perfection

   • Pour the green chile enchilada sauce evenly over the tops of the assembled burritos.
   • Sprinkle the remaining shredded cheese over the sauce.
   • Bake for 15-20 minutes, until the sauce is hot and bubbly and the cheese is fully melted and slightly golden.
   • For a crispier, browned top, you can switch to the broiler for the last 1-2 minutes. Watch it very closely to prevent burning.
5. 5

   Rest and Serve

   • Remove the baking dish from the oven and let the burritos rest for at least 5 minutes. This allows them to set and makes them easier to serve.
   • Garnish with sour cream and fresh cilantro, if desired. Serve immediately.