Baked Chicken Burritos with Sour Cream-Poblano Sauce

When I first found this recipe I was hesitant to make it because the sauce didn't seem kid-friendly with the poblanos and all.  However, it looked so good that I decided that I could make it and serve the kids theirs without sauce.  BTW:  even though the kids didn't have the sauce, the poblanos didn't make it too spicy at all.  They could have eaten it but had plain sour cream instead.  Because the original recipe only served two I doubled everything.  I was able to fill 8 burrito sized tortillas (which were definitely on the smaller side, compared to some of the larger tortillas that I saw) with a little extra filling left over.  I didn't end up doubling the sauce, knowing the kids weren't going to eat it, but I should have!   The burrito filling was really flavorful and tasty but the sauce definitely took it to another level!  I served these with some yellow rice and some veggies to complete the meal.  Although a bit time-consuming to make, with the filling preparation, the rolling of the burritos, and the baking time, they are definitely worth it!

Baked Chicken Burritos with Sour Cream-Poblano Sauce
Recipe adapted from Kate's Recipe Box, originally from Smells Like Home

Ingredients:

For the burritos:
1 1/2 t. vegetable oil
1 large onion, diced
1 lb. ground chicken
2 cloves garlic, minced
3 t. tomato paste
1 can black beans, drained and rinsed
1/2 cup water
1/2 t. cumin
1/2 t. oregano
1 1/2 t. chili powder
1 t. brown sugar
Kosher salt
1 cup shredded Monterey Jack
8 burrito-sized tortillas
Cooking spray

For the sour cream-poblano sauce:
1 poblano pepper
1 T. butter
1 T. flour
1/3 c. chicken broth at room temperature
1/4 c. light sour cream
Kosher salt and freshly ground black pepper

Directions:
Preheat the oven to 400F degrees and spray a rimmed baking sheet with cooking spray.

Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Place the ground chicken in the pan and cook, stirring occasionally, until well browned and drain any excess grease. Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the water, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste. Reduce heat and simmer until most of the liquid has been absorbed.

Place 2 tablespoons of the cheese at the end of each tortilla and then 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. Place seam-side down on a baking sheet and lightly spray the tops of the burritos with cooking spray. Bake for about 20 minutes, until tortillas are golden brown and crispy.

Meanwhile, make the sauce.  Roast the peppers under the broiler until all sides are well-charred. Peel the peppers, remove the stems and seeds, and dice them.

Heat a small sauce pan over medium heat and melt the butter; stir in the flour and cook for an additional minute, stirring constantly. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened. Stir in the sour cream and warm through. Season to taste with salt and pepper. Serve the sauce over the baked burritos.

Family Rating: 2 thumbs up!

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