Smothered Burritos With Hatch Chiles

Name: Smothered Burritos with Hatch Chiles (Standard)
Total time: 1 h
Yield: 6
Cuisine: Tex-Mex
Ingredients: 2 lbs Chicken-boneless, skinless thighs; 1 tbsp Chili powder; 1 tsp Cumin; 1/2 tsp Garlic powder; 1/4 tsp Salt; 1/4 tsp Black pepper; 2 tbsp Butter; 2 tbsp All-purpose flour; 3 cups Milk; 1 cup Hatch chiles-roasted, peeled, and diced; 1/2 cup Monterey Jack cheese-shredded; 1/4 tsp Salt; 1/4 tsp Black pepper; 1 cup Cooked rice; 1 cup Black beans-drained and rinsed; 1/2 cup Corn-frozen or fresh; 6 Large flour tortillas

⏱1h

👥6

🔥650 cal

Easy

🍽️Tex-Mex

A hearty and flavorful burrito smothered in a creamy Hatch chile sauce. This version uses readily available ingredients and straightforward techniques, perfect for a weeknight meal.

2 lbs Chicken-boneless, skinless thighs

1 tbsp Chili powder

1 tsp Cumin

1/2 tsp Garlic powder

1/4 tsp Salt

See all 17 ingredients ↓

(0 reviews)

⏱1h

👥6

🔥650 cal

Easy

🍽️Tex-Mex

A hearty and flavorful burrito smothered in a creamy Hatch chile sauce. This version uses readily available ingredients and straightforward techniques, perfect for a weeknight meal.

#burrito #hatch chile #chicken #comfort food

Instructions

Season Chicken with chili powder, cumin, garlic powder, salt, and pepper. Cook Chicken in a skillet over medium heat until cooked through, about 15-20 minutes. Shred Chicken.
To make the Sauce, melt Butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes.
Stir in Hatch chiles, Monterey Jack cheese, salt, and pepper. Cook until cheese is melted and sauce is smooth.
In a bowl, combine shredded Chicken, rice, black beans, and corn.
Warm tortillas. Fill each tortilla with about 1/2 cup of the Chicken mixture.
Roll up burritos tightly. Place burritos seam-side down in a baking dish.
Pour Hatch chile Sauce over burritos, ensuring they are well coated. Bake at 350°F (175°C) for 15-20 minutes, or until heated through and bubbly.

Ingredients

2 lbs 900 g Chicken-boneless, skinless thighs
1 tbsp 15 mL Chili powder
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Salt
1/4 tsp 1.25 mL Black pepper
2 tbsp 30 mL Butter
2 tbsp 30 mL All-purpose flour
3 cups 720 mL Milk
1 cup 240 mL Hatch chiles-roasted, peeled, and diced
1/2 cup 120 mL Monterey Jack cheese-shredded
1/4 tsp 1.25 mL Salt
1/4 tsp 1.25 mL Black pepper
1 cup 240 mL Cooked rice
1 cup 240 mL Black beans-drained and rinsed
1/2 cup 120 mL Corn-frozen or fresh
6 6 Large flour tortillas

Equipment

Skillet
Saucepan
Whisk
Baking dish

Instructions

Season Chicken with chili powder, cumin, garlic powder, salt, and pepper. Cook Chicken in a skillet over medium heat until cooked through, about 15-20 minutes. Shred Chicken.
To make the Sauce, melt Butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes.
Stir in Hatch chiles, Monterey Jack cheese, salt, and pepper. Cook until cheese is melted and sauce is smooth.
In a bowl, combine shredded Chicken, rice, black beans, and corn.
Warm tortillas. Fill each tortilla with about 1/2 cup of the Chicken mixture.
Roll up burritos tightly. Place burritos seam-side down in a baking dish.
Pour Hatch chile Sauce over burritos, ensuring they are well coated. Bake at 350°F (175°C) for 15-20 minutes, or until heated through and bubbly.

Nutrition per serving

Calories 650

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Smothered Burritos With Hatch Chiles

Smothered Burritos With Hatch Chiles

Ratings & Reviews

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