Baked Chicken Burrito

Towards the end of last year, L&O confided in me that crockpot wet chicken burritos I posted were a big hit in her family. 

Which isn't too surprising.  They're a big hit in my family too.  But we tend to like burritos over here.  And although we're not too picky about homemade versus restaurant burritos, one of the things that home burritos have in their favor is that I typically serve a sauce over them.  Which makes them an enchilada burrito hybrid.  But hey, are you going to play semantic games or just eat?  This burrito is topped with sour cream poblano sauce.  Which sounds spicier than it is.  Even Thatbaby liked it, and he does not do spicy.

Baked Chicken Burrito (adapted from Elly Says Opa)

1 Tbsp canola oil

1 onion, diced

1lb ground chicken

3 cloves garlic, minced

1 Tbsp tomato paste

1 can black beans, drained and rinsed

1/4 cup water

1/2 tsp cumin

1/2 tsp oregano

1 1/2 tsp chili powder

1/8 tsp cayenne

1 tsp brown sugar

kosher salt

1 cup shredded Monterey Jack

4 large flour tortillas

Cooking Spray

2 Poblano peppers

2 tbsp butter

2 tbsp flour

2/3 cup chicken broth

1/2 cup sour cream

1. Preheat the oven to 400.  Heat oil in large skillet over medium heat.  Saute onions until translucent, about 5 minutes.  
2. Ad the chicken and cook until browned.
3. Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds.  
4. Add the beans, water, cumin, oregano, chili powder, cayenne, brown sugar and salt.  Bring to a boil, then reduce heat and simmer until most of the liquid has been absorbed.
5. Divide the cheese between the tortillas.
6. Spoon some of the chicken and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. 
7. Place seam-side down on a baking sheet sprayed with cooking spray and lightly spray the tops of the burritos with cooking spray.  Bake for about 20 minutes, until tortillas are golden brown and crispy.
8. Meanwhile, make the sauce.  Place the poblanos directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cook enough to handle. (Alternatively, you can roast the peppers under the broiler until all sides are well-charred.)  Peel the peppers, remove the stems and seeds, and dice them.
9. Heat a small sauce pan over medium heat and melt the butter.
10. Stir in the flour and cook for an additional minute, stirring constantly. 
11. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened. 
12. Stir in the sour creamand warm through. Season to taste with salt and pepper.  Serve the sauce over the baked burritos.