Slow Cooker Smothered Chicken Burritos
Green chile and chicken burritos covered with a creamy cheesy sauce are perfect for a casual weeknight dinner or a company meal. Recipe adapted from and with thanks to Slow Cooker Gourmet.
Foto: Barefeet In The KitchenBahan-bahan
- Chicken filling ingredients:
- 3 pounds boneless skinless chicken thighs
- 1 tablespoon cumin
- 1 tablespoon granulated garlic or garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
- Burrito ingredients:
- 6 -8 flour tortillas (or 12-16 corn tortillas)
- 7 ounces chopped green chile
- 1 cup shredded pepper jack cheese
- 2 -3 tablespoons light flavored olive oil
- Sauce ingredients:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour (or brown rice flour)
- 1½ cup chicken broth
- ½ teaspoon cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅔ cup sour cream
- 1 cup shredded pepper jack cheese
Langkah-langkah
Place the chicken in the slow cooker. Sprinkle with cumin, garlic, salt, and pepper. Cover with lid and cook on low for 3-4 hours. When the chicken can be easily pulled apart, shred it and toss it in the juices in the crockpot.
Preheat the oven to 350°F. Transfer the chicken to a large bowl, add 1 cup of shredded cheese, and the green chile. Stir to combine. Scoop the chicken mixture into the tortillas, about 3/4 cup of filling fits nicely in each flour tortilla. (About 1/3 cup of filling fits easily in the smaller corn tortillas.) Roll them up and place them snugly into a baking pan. Brush with olive oil. Bake 10-15 minutes, until lightly browned and crispy.
While the burritos are in the oven, melt the butter in a large skillet over medium high heat. Add the flour and whisk until smooth. Slowly add the chicken broth and whisk until smooth. Add the cumin, salt, and pepper. Cook for 3-4 minutes, whisking and simmering until thickened.
Remove from the heat. Add the sour cream and the remaining cheese, whisking until smooth again. Pour the sauce over the crispy burritos. Enjoy!
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