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Smothered Chicken Burritos with Green Chile Sauce
Ingredients
  • subheading: Sauce:
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 Tbsp. flour
  • 2 cups low-sodium chicken broth
  • ½ tsp. ground cumin
  • pinch Mexican oregano
  • 1 small clove garlic, minced
  • ½ cup sour cream
  • ½ cup Cheddar/Colby/Pepper Jack cheese
  • 1 4-oz. can mild green chiles
  • salt and freshly ground black pepper, to taste
  • subheading: Filling:
  • 2 to 3 cups cooked shredded chicken (I like to use rotisserie)
  • 2 green onions, sliced
  • 1 to 1 ½ cups red salsa (enough to coat the chicken, as mild or spicy as you want)
  • 1 ½ cups Cheddar/Colby/Pepper Jack cheese
  • 1 cup pinto beans (or black beans or rice or a vegetable like spinach/corn)
  • ¾ tsp. ground cumin
  • ½ tsp. Mexican oregano
  • salt and freshly ground black pepper, to taste
  •  
  • 6 to 8 large (8 to 10 inch) flour tortillas
  • extra Cheddar/Colby/Pepper Jack cheese for topping
  • subheading: for serving:
  • shredded lettuce
  • diced tomatoes/pico de gallo/salsa
  • chopped cilantro
  • avocado or guacamole
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