Wednesday, April 13, 2016

Writer's Block

Most of the time, I try to think of a funny or interesting story to tell before I post a recipe.  But some days I just can't think of anything to say.  Today is one of those days, so I'll just talk about the food!

So this is my Smothered Chicken Burritos.  It incorporates my favorite shredded chicken taco meat with flour tortillas and a green chili sour cream sauce.  They are so yummy! The chicken cooks in the crockpot.  The sauce is quick in a skillet, and then a quick bake finishes it off.  We had a little of the chicken taco meat leftover, but it's great in a corn tortilla! Enjoy!

1 1/2 lbs boneless, skinless chicken thighs, rough chopped
1 onion, chopped
1 can RoTel
3 T chopped cilantro
1 packet Ranch dip mix
1 packet Fajita seasoning
1 C water
2-3 chopped jalapenos, if desired

1/4 C butter
1/4 C flour
2 C chicken stock
1 teaspoon cumin
1-2 teaspoons garlic powder
Salt & pepper, to taste
One 7-ounce can green chilies
1/2 C sour cream

8 flour tortillas
8 ounces shredded Pepper Jack cheese (or Monterrey Jack)
Diced tomatoes, if desired
Sour cream, if desired
Chopped cilantro, if desired
Sliced avocados, if desired

Put all of the chicken ingredients into a crockpot.  Cook the chicken on low for about 8 hours.   Shred the chicken in the juice.  

Preheat the oven to 350 degrees.  Put some of the chicken mixture into the 8 tortillas and roll them up like a burrito.  Put them in a casserole pan.

Melt the butter in a skillet over medium high heat.  Whisk in the flour until smooth.  Pour in the chicken stock and add in the cumin, garlic powder, and salt and pepper.   Whisk the sauce until it's thick and bubbly.  Turn the heat off and whisk in the sour cream and green chilies.  Pour the sauce over the top of the burritos and sprinkle all the cheese on top.  Bake it for 20-25 minutes or until the tortillas are soft and the burritos are hot all the way through.  Garnish the burritos with the chopped tomatoes, sour cream, cilantro, and avocados, if desired.

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