Ingredients

• 3 cups cooked chicken (chopped or shredded)
• 1 1/2 cups salsa (your favorite kind)
• 1 1/2 teaspoons ground cumin*
• 1/2 teaspoon dried oregano leaves (crushed)*
• 1 1/4 cups shredded cheddar cheese
• 2 green onions (chopped)+
• 6 large or 12 medium flour tortillas, uncooked or regular
• olive oil (for brushing on burritos)
• * or generous sprinkle of taco seasoning
• + or onion slices sauted with the meat
• Sauce
• 3 Tablespoons butter
• 3 Tablespoons all-purpose flour
• 1 clove garlic (minced)
• 2 cups low-sodium chicken broth
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano leaves (, crushed)
• 1/2 tsp salt (1/4 tsp with regular chicken broth)
• 1/4 tsp pepper
• 4 ounces mild chopped green chilies
• 1/3 cup cheddar cheese
• 1/2 cup sour cream
• Topping
• 1 cup cheddar cheese
• Guacamole

Directions

• 1. Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
• 2. Make the filling: Mix chicken, salsa, cumin, oregano, cheese and onions. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla.
• 3. Fold the sides of the tortilla in and roll up tightly like a burrito. Place seam-side down on baking sheet. Brush lightly with olive oil or spray with non stick cooking spray.
• 4. Bake at 400°F for about 20-25 minutes or until golden brown and crispy.
• 5. Make the sauce: Meanwhile, prepare sauce by melting butter in a medium saucepan over medium heat. Once melted and bubbling, whisk in flour and cook, stirring constantly for about 3 minutes. Add minced garlic and stir for 30 seconds. Gradually whisk in chicken broth. Add cumin, oregano, and a dash of salt and pepper and cook, stirring, until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese and sour cream. Tastes and add more seasonings if needed.
• 6. Broil: Remove burritos from oven and turn the oven to HIGH broil. Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheddar cheese. Broil for 2-3 minutes, or until cheese has melted.
• 7. Serve with Authentic Mexican Rice!

Notes

• Tortillas: I prefer to use uncooked flour tortillas, but regular flour tortillas work as well.
• Make ahead Instructions: The chicken filling and green chile sauce can both be made a day or two in advanced, making dinner prep super easy! Store them separately, covered in the fridge.
• Freezing Instructions: Make the burrito filling as instructed and roll up in tortillas (either uncooked or regular tortillas). Place in a freezer ziplock bag. Make the sauce but do not add the sour cream. Freeze sauce in a separate container. To bake from frozen place frozen burritos on a lined baking sheet, cover with tinfoil and bake at 350 degrees for 40 minutes. Uncover and bake for an additional 15-20 minutes or until warmed through and crisp on the outside. Add frozen sauce to a saucepan and warm. Stir in sour cream. Serve over cooked burritos.

Nutrition