Smothered Roasted Chicken Burrito
The great thing about this recipe is that really the sauce is what should be taking the most time- for your roasted chicken you’re free to use any leftover chicken you might have, or even pick up a rotisserie chicken. Once you’ve established your chicken source (or even if you had some leftover beef or pork pot roast), you’re going to sauté it with one of Chef Jeff’s favorite seasonings- The Yucatan Recado Rojo Rub. Even if the last time you spoke Spanish was in a high school class 20 years ago, chances are you’ll recognize “Rojo” as the color “Red”- the origin of which is the foundation of our blend, Achiote. “Achiote” is another name for Annatto, a seed which is vibrantly red and aromatic and has historically been used for centuries as a dye for textiles and cosmetics. The Yucatan Recado Rojo rub is fragrant and aromatic, with no real heat or spiciness… if you were looking for a little more of a kick in the pants, our next suggestion would be something like our Habanero Mango Rub.
The sauce, a creamy and cheesy gravy, isn’t something to be dainty about… there’s a reason they’re called “Smothered” burritos. They might also be referred to as “Wet” burritos but frankly, that name seemed a LOT less appetizing to us. Closely resembling an enchilada, the main difference between a wet burrito and an enchilada are the use of flour tortillas (burrito) vs and a corn tortilla (enchilada). Furthermore, an enchilada is usually dressed with more of a tomato and chile based sauce, where our sauce is richer and less spicy, with mild poblanos and sour cream, but feel free to swap out your poblanos with some serrano chiles if you’re craving a little more zip.
Letting the sauce speak for itself, our smothered burritos were garnished with some fresh cilantro. If you were looking to serve something close to a “mission-style” STUFFED + smothered chicken burrito, think about grilled corn for its fresh bite and vibrancy, or spiced black beans to amp up the protein and throw in more interesting textures. If you were looking for more fresh vegetables that you could use, keep in mind that the sauce and heat of the chicken are going to work quickly to wilt any of your less hardy ingredients.
- 3 Cups roast chicken, shredded
- 2 Tbsp Yucatan Recado Rojo Rub
- 1 Tbsp Olive oil
- ½ Cup Poblano chile, diced fine
- 2 Cups Low chicken stock, warmed
- ½ tsp Ground Cumin
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
- ½ Cup low fat sour cream
- ½ Cup low fat cheddar cheese
- 1 Tbsp Olive oil
- 2 Tbsp Butter, unsalted
- 6 Flour tortillas, burrito size
- In a skillet, heat 1 Tbsp olive oil to medium. Add shredded chicken and 2 Tbsp Yucatan Recado Rojo Rub and mix well. Cook until heated through, and reduce heat to low. Keep warm.
- In a saucepan over medium heat, add olive oil and butter. When butter is melted, whisk in flour and cook 2-3 minutes. Whisk in chicken stock. Add cumin, salt, and pepper and bring to a simmer, stirring. Add chiles and mix well. Remove from heat and stir in cheese, then sour cream.
- Divide the filling among the tortillas and fold ends, and roll. Cover with sauce, and garnish if desired.