Smothered Green Chile Burrito, Spanish Rice and Sour Cream

Instructions

1. 1

   Cook and Shred the Chicken

   • Place chicken breasts in a saucepan and add enough water to cover by one inch. Bring to a boil, then reduce heat to a gentle simmer.
   • Simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
   • Remove the chicken from the water and let it cool for 5-10 minutes. Using two forks, shred the chicken into bite-sized pieces.
   • In a medium bowl, toss the shredded chicken with onion powder, garlic powder, 1 tsp of cumin, 0.5 tsp of salt, and black pepper until evenly coated. Set aside.
2. 2

   Prepare the Green Chile Sauce

   • Heat vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
   • Slowly whisk in the chicken broth, a little at a time, to prevent lumps. Once all the broth is incorporated, bring the mixture to a simmer.
   • Stir in the chopped green chiles, the remaining 1 tsp of cumin, Mexican oregano, and the remaining 0.75 tsp of salt.
   • Reduce the heat to low and let the sauce simmer gently for 10-15 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
3. 3

   Assemble the Burritos

   • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
   • Warm the tortillas to make them pliable. You can wrap them in a damp paper towel and microwave for 30 seconds, or warm them one by one in a dry skillet over medium heat for 15-20 seconds per side.
   • Lay a warm tortilla on a flat surface. Spoon about 1/4 of the shredded chicken mixture in a line down the center.
   • Fold in the short sides of the tortilla, then roll it up tightly from the bottom. Place the burrito seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
4. 4

   Smother and Bake

   • Pour the warm green chile sauce evenly over the burritos, ensuring they are completely covered.
   • Sprinkle the shredded Monterey Jack cheese over the top of the sauce.
   • Bake on the middle rack for 15-20 minutes, or until the sauce is hot and bubbly and the cheese is fully melted and slightly golden brown at the edges.
5. 5

   Garnish and Serve

   • Carefully remove the baking dish from the oven and let the burritos rest for 5 minutes. This allows them to set and makes them easier to serve.
   • Serve immediately, garnished with a dollop of sour cream and a sprinkle of fresh cilantro.