Chicken Burritos - Sort Of
Submitted by dani1023
Spiced chicken with cumin, chili powder, green chilies, and jalapeños simmered in tomato juice, wrapped in tortillas with cheese and sour cream. A from-scratch burrito filling with real heat.
YIELD
8 servingsPREP
20 minCOOK
25 minREADY
45 minThe name says “sort of” but there’s nothing half-hearted about this filling.
Cooked chicken gets simmered with onions, green peppers, green chilies, jalapeños, garlic, and a heavy hand of cumin and chili powder until the tomato juice cooks down into a thick, spicy coating that clings to every shred.
Basil might seem like an odd addition to a burrito, but it adds a herbal sweetness that rounds out all that heat.
Spoon it into warm tortillas, pile on the cheddar or Monterey Jack and a cool dollop of sour cream, and roll it up. These are the kind of homemade burritos that make takeout feel unnecessary.
Kitchen Tips
- Let the liquid fully reduce until the filling is thick and scoopable. Watery filling means soggy burritos.
- Adjust the heat by adding more or fewer jalapeños. Remove the seeds for milder heat, leave them in if you want to feel something.
- This filling makes a big batch. Freeze leftovers in portioned bags for quick burrito nights later in the week.
Ingredients
Directions
Heat oil in skillet, add onions and green peppers.
Cook until onions are clear.
Add remaining ingredients. Stir and bring to boil.
Reduce heat to simmer.
When liquid evaporates out, leaving mixture at desired consistency (about 10 to 15 min.), spoon onto warm tortilla.
Add Cheese (cheddar and/or montery jack) and sour cream.
Roll up tortilla and enjoy.
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