We made these burritos with ancho chilies. We sell ancho chilies finely diced and ready to use but around here, most stores carry dried chilies. If you prefer, you can season your burritos with chili powder, canned diced chilies, or fresh anahiem chili peppers.
The prep time on this meal is not long especially if the chicken is already cooked. We sautéed chicken breasts but you can use leftover chicken, chicken cooked the night before, or stop at the store and pick up some rotisserie chicken.
10 to12 8-inch tortillas, corn or flour
For the sauce
1 clove garlic minced
1 medium onion, chopped
2 tablespoons all-purpose flour
1 3/4 cup chicken broth
1 tablespoon more or less of finely chopped dried ancho chilies
1/2 teaspoon cumin
2 28-ounce cans diced tomatoes, drained
For the filling
6 chicken breasts cooked and thinly sliced or diced (about 6 cups of meat)
2 cups sour cream
1 teaspoon cumin
2 cups grated cheddar cheese
2 cups grated mozzarella cheese
More cheese for garnish
Optional black olives for garnish
Directions
Preheat the oven to 400 degrees.
- To make the sauce, sauté the onion and garlic in oil. Mix in the flour to make a paste.
- Gradually stir in the broth. Cook for about five minutes or until thickened.
- Add the cumin and drained tomatoes and continue to cooking. Add the ancho chilies, enough for the desired heat and flavor. Continue to simmer for five to ten minutes. When thickened, set aside.
- For the filling, mix the chicken, cumin, sour cream, and cheeses together. Heat in the microwave, stirring twice, until hot.
- Place about 1/2 cup of the hot filling in each tortilla and roll it up. Place two or three tortillas side by side on large plates. Pour some sauce over the rolled and filled tortillas.
- Place the plates in the hot oven for five minutes. Remove them from the oven and immediately sprinkle them with additional grated cheese and sliced black olives. If the cheese does not melt quickly, place the plates back in the oven for a minute.
- Serve hot from the oven.
