Smothered Roasted Chicken Burrito
These burritos are a great way to use up leftover roasted chicken; if you don't have chicken leftovers, then keep it easy and buy a pre-cooked rotisserie chicken and pull the meat from that. You could also use cooked pork, roast beef, or a big bunch of roasted vegetables to stuff your burritos.
The sauce is a thick blend made from a blond roux, cheese, and sour cream, brightened by the grassy flavor of fresh poblano peppers. Poblanos are mild and grassy and add a delicious contrast to the gravy's creamy texture and rich flavors. If you can't find poblano peppers, look for Anaheim peppers or use a can or two of chopped, mild green chiles--drain the cans before using. If you want heat, substitute for fresh jalapenos. Serve this dish topped with fresh cilantro or some scallions, with a side of Tex-Mex Hash Browns and some Oaxacan Guacamole for a deliciously hearty meal!
- 2 Tablespoons olive oil, divided
- 3 cups roast chicken, shredded
- 2 Tablespoons Pollo Asado Seasoning
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 2 cups chicken stock, warmed
- ½ cup fresh poblano chile, diced fine
- ½ teaspoon Ground Cumin
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper Medium Grind
- ½ cup shredded cheddar cheese
- ½ cup sour cream
- 6 flour tortillas, burrito size
- In a skillet, heat 1 Tablespoon olive oil over medium heat. Add shredded chicken and Pollo Asado Seasoning and mix well. Cook until heated through, and reduce heat to low. Keep warm.
- In a saucepan over medium heat, add butter and remaining Tablespoon olive oil. When butter is melted, whisk in flour and cook 2-3 minutes.
- Whisk in chicken stock.
- Stir in Ground Cumin, Kosher Salt, and Black Pepper Medium Grind and bring to a simmer. Add poblano chiles and mix well. Simmer for another 2-3 minutes, until poblanos begin to soften. Remove from heat and stir in cheese, then sour cream.
- Divide the filling among the tortillas. Fold the ends in toward the middle, and roll closed. Cover with sauce, and garnish with scallions or cilantro.
