Heidi's Smothered Chicken Burritos

In college, I lived at my sorority house for one year. The main problem with this was that the food was SO BAD! I mean like kiddie camp food. We would have PB&J, corn dogs or grilled cheese for lunch and the same rubbery chicken breasts for dinner (at 5 PM!!!). The food was sometimes so greasy that it made people sick! I refused to eat there except when we had my favorite chicken quesadillas for lunch. Since then, the problem has been rectified with a new chef, but back "in the day" we tried to change up the menu by allowing the girls to submit their favorite recipes to the chef- hint hint. My friend Heidi submitted this family favorite of hers and everyone LOVED it! I had her email me the recipe, and I've made it several times- so yummy!

It's really pretty easy and not that time consuming compared to other casserole-ish dishes. Another good thing about this recipe is that it freezes well. Since I usually only cook for two, we like to freeze some meals to heat up later when there's no time to cook- or when G is on his own and wants a hot meal that doesn't come from a drive-thru.


I made one tiny little boo-boo when I made this the other night- accidentally swapped my mislabeled SPICY SPICY cayenne pepper for the Chili Powder...I didn't notice until we dug in and the bf started screaming (OK slight over-exaggeration) . It was VERY spicy, although I like spicy food and we were both able to finish our plates. It was really all a secret plan to clear out our sinuses :).....

Heidi's Smothered Chicken Burritos

• 2 boneless, skinless chicken breasts
• 1/2 cup water
• 3 TBSP butter
• 1 onion, finely chopped (I used white)
• 2-3 cans diced green chiles (I used mild)
• 1 T chile powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp oregano
• 1 cup cream
• 1 cup chicken broth
  
• 1/4 cup flour (oops..not pictured!)
  
• 1/2 lb Jack cheese, shredded
• 10-12 flour tortillas (I could only fit 10 in my pan, but maybe if you use smaller ones you will have more room)

Preheat oven to 350. In a medium saucepan (covered) , boil chicken in water for 15-20 minutes. Carefully remove and save broth for later. Shred with two forks like so:

You will end up with this:

In a large skillet, melt butter and saute onions over medium heat until tender.

Add chiles and spices (try to avoid the Cayenne Pepper next time)...Cook 1 minute.

Add flour and cook 1 minute.

Add reserve broth, chicken broth and cream.

Cook over medium heat until thickened (about 10 minutes). Remove from heat and add 1 cup cheese, stirring until melted.

In a large bowl, mix chicken and half of the sauce.

Roll "chickened" sauce into tortillas and place in baking pan seam down, like so:

Cover with remaining sauce and sprinkle with remaining cheese. (Sorry about the weird angle...)

Bake until cheese is melted and bubbly- about 20 minutes.

It's pretty filling, so I didn't serve with anything this time, but you could serve with some Mexican rice, black beans or avocado if you wanted.

Enjoy!