Chicken Burritos Recipe
Impress your in-laws with this totally reliable Chicken Burritos. Foolproof food makes happy in-laws and doting spouse. Enough said. If there is one Mexican dish that is unanimously regarded as the best in flavor, it is this Chicken Burritos. Chicken Burritos makes a yummy Main Dish. I prepare this Chicken Burritos with Chicken as the main ingredient. I am certain you and I will concur that this Chicken Burritos is just delicious.
Ingredients
1 tablespoon corn or peanut oil
4 boned chicken thighs, skinned and cut into 1/2 inch cubes
1 large yellow onion, chopped fine
3 cloves garlic, minced
2 tablespoons flour
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup low sodium chicken broth
1 cup buttermilk
1 can chopped green chilies, drained
2 teaspoons low sodium tomato paste
8 6 inch flour tortillas
Directions
Preheat the oven to 375°F.
In a heavy 10 inch skillet, heat the corn oil over moderate heat for 1 minute.
Add the chicken and cook, turning occasionally, until no longer pink on the outside about 5 minutes.
Using a slotted spoon, transfer the chicken to a bowl.
In the same skillet, cook the onion and garlic, uncovered, until soft about 5 minutes.
Blend in the flour, chili powder, and cumin, and cook, stirring constantly, for 2 minutes.
Stir in the chicken broth, buttermilk, chilies, and tomato paste.
Reduce the heat to low and simmer, uncovered, for 4 to 5 minutes or until slightly thickened.
Return the chicken to the skillet and stir.
Place a scant 1/2 cup of the chicken mixture on the lower third of each tortilla and roll it up like a cigar.
Place seam side down in an ungreased 13"x 9"x 2" baking pan and drizzle any remaining filling down the center.
Bake, uncovered, for 5 minutes.
In a heavy 10 inch skillet, heat the corn oil over moderate heat for 1 minute.
Add the chicken and cook, turning occasionally, until no longer pink on the outside about 5 minutes.
Using a slotted spoon, transfer the chicken to a bowl.
In the same skillet, cook the onion and garlic, uncovered, until soft about 5 minutes.
Blend in the flour, chili powder, and cumin, and cook, stirring constantly, for 2 minutes.
Stir in the chicken broth, buttermilk, chilies, and tomato paste.
Reduce the heat to low and simmer, uncovered, for 4 to 5 minutes or until slightly thickened.
Return the chicken to the skillet and stir.
Place a scant 1/2 cup of the chicken mixture on the lower third of each tortilla and roll it up like a cigar.
Place seam side down in an ungreased 13"x 9"x 2" baking pan and drizzle any remaining filling down the center.
Bake, uncovered, for 5 minutes.
