Ingredients

The following ingredients have 4 Servings
  • 3 cups cooked chicken (, chopped or shredded)
  • 1 1/2 cups salsa (, your favorite kind)
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano leaves (, crushed)
  • 1 1/4 cups shredded cheddar cheese
  • 2 green onions (, chopped)
  • 6 large flour tortillas*
  • olive oil (, for brushing on burritos)
  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 1 clove garlic (, minced)
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano leaves (, crushed)
  • salt and freshly ground black pepper (, to taste)
  • 4 ounces mild chopped green chilies
  • 1/3 cup cheddar cheese
  • 1/2 cup sour cream

Instruction

  • Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
  • Make the filling: Mix chicken, salsa, cumin, oregano, cheese and onions. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla.
  • Fold the sides of the tortilla in and roll up tightly like a burrito. Place seam-side down on baking sheet. Brush lightly with olive oil or spray with non stick cooking spray.
  • Bake at 400°F for about 20-25 minutes or until golden brown and crispy.
  • Make the sauce: Meanwhile, prepare sauce by melting butter in a medium saucepan over medium heat. Once melted and bubbling, whisk in flour and cook, stirring constantly for about 3 minutes. Add minced garlic and stir for 30 seconds. Gradually whisk in chicken broth. Add cumin, oregano, and a dash of salt and pepper and cook, stirring, until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese and sour cream. Tastes and add more seasonings if needed.
  • Broil: Remove burritos from oven and turn the oven to HIGH broil. Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheddar cheese. Broil for 2-3 minutes, or until cheese has melted.
  • Serve with Authentic Mexican Rice!