Ingredients:
Oil
12 flour tortillas
Filling
2 shredded chicken breast
1 cup cooked potatoes
1/2 chopped white onion
3 garlic cloves
1 1/2 cups mixed veggies
1 tbsp butter
1/2 tbs ground cumin
1/2 tbs chicken bouillon
1 tsp black pepper
Creamy sauce:
1 tbs butter
3 cups shredded medium cheddar cheese
2 cups heavy whipping cream
1 cup warm water
1 can hatch chiles
1/2 tbs chicken bouillon
*can of cream of chicken also taste great in this combo
Topping:
1 cup mozzarella cheese
1/2 cup Mexican cheese blend
Instructions:
Preheat your oven to 380°F (193°C).
Dissolve chicken bouillon in 1 cup of warm water. This will be used for both the filling and the sauce.
Heat a pan over medium heat and add a drizzle of cooking oil and half the portion of butter to prevent burning. Add finely chopped onions and garlic to the pan and sauté for about 2-3 minutes until softened. Add shredded chicken to the pan and mix well with the onions and garlic. Add cumin, black pepper, and a portion of the chicken bouillon mixture. Stir well to combine. Add mixed vegetables and precooked potatoes. Continue to cook on medium-low heat for about 3 minutes.
In a separate pan, melt the remaining butter over medium heat. Add the remaining chicken bouillon mixture to the melted butter and bring it to a light boil. Add heavy whipping cream (or your alternative dairy option) and stir well. Once the mixture is warm and starting to boil, add freshly grated cheese and stir gently until the cheese has melted and the sauce is smooth. Keep the heat low to ensure a smooth consistency. Add roasted chilies to the sauce and mix well. Cook for an additional 2-3 minutes until slightly thickened.
Place a tortilla flat on a surface and add your desired amount of filling in the center. Fold the sides of the tortilla inwards and roll it tightly to form a burrito. Place the burrito seam-side down in a baking tray. Repeat with remaining tortillas and filling.
Pour the creamy sauce generously over the assembled burritos in the baking tray. Sprinkle the top with cheddar, mozzarella, and Mexican cheese blend.
Place the tray in the preheated oven and bake for 15-20 minutes or until the cheese on top is melted and bubbly.
Carefully remove from the oven. Serve hot, making sure to scoop up extra sauce from the bottom of the tray. Enjoy with optional sides like Mexican rice or a simple salad.
Feel free to customize the recipe to your liking and preferences. Enjoy this delicious smothered burritos with creamy white sauce!
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