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Recipe Printable
Smothered Chicken and Black Bean Burritos.
Equipment
- 9 x 13 baking dish
Ingredients
For the burritos
- 3 cups cooked and shredded chicken I place chicken breasts in the Instant Pot with 1/2 cup of chicken broth, salt, and pepper. Pressure cook on high for 30 minutes. Then shred using a mixer.
- 2 cups salsa (use your favorite red salsa)
- 1 can black beans, drained and rinsed
- 2½ tsp ground cumin
- 1 tsp dried oregano
- 1½ cups Sharp white cheddar cheese, shredded ( divided, save ½ cup of cheese for topping the burritos after the sauce goes on.)
- 8-10 standard size flour tortillas I use Rise and Puff cooked on a griddle first. (*or about 6 burrito tortillas)
- 2 green onions, thinly sliced
- salt and pepper to taste
- spray avocado oil, for brushing the top of the burritos
For the Chile sour cream sauce
- 3 tbsp salted butter
- 3 tbsp all-purpose flour
- 3 cloves garlic, finely minced
- 2 cups chicken broth
- 1 tsp ground cumin
- ½ tsp dried oregano
- 4 oz can mild diced green chilis
- ½ cup sharp white cheddar cheese, shredded
- ½ cup sour cream
- salt and pepper to taste
Instructions
Make the filling
- Preheat the oven to 400℉. Spray a large baking dish with avocado oil spray. Set aside.In a large mixing bowl, mix the cooked and shredded chicken, salsa, cumin, oregano, cheese, and onions.
- Place roughly ½ a cup of the chicken mixture in the center of a tortilla, then fold the sides of the tortilla in and roll up like a burrito. Place seam-side down in the baking dish.
- Once all the burritos have been placed in the baking dish, spray or brush the tops of the burritos with avocado oil to help them crisp up in the oven.Bake at 400°F for about 20-25 minutes or until golden brown and crispy.Make the sauce while the burritos bake.
Make the sauce
- In a large saucepan over medium heat, melt the butter. Next, whisk in flour and cook, stirring constantly for about 3 minutes to make a roux.
- Then add minced garlic and stir for 30 seconds. Gradually whisk in chicken broth. Add the green chilies, cumin, oregano, salt, and pepper to taste and cook, stirring, until thickened, about 3-4 minutes. Remove from heat and stir in cheese and sour cream.
Broil the burritos
- Remove the burritos from the oven and turn the broiler on to high. Pour the sauce over the burritos and sprinkle with the reserved ½ cup white cheddar cheese.Broil for 2-3 minutes, or until cheese has melted (watch it carefully). Remove from the oven and let cool for 3-4 minutes before serving to allow the sauce to thicken.Serve with fresh chopped tomato, shredded lettuce, and a squeeze of fresh lime juice.
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Made this today, so delicious!!!
This is so good. My daughter tasted the sauce and said “this is fire”. I made a double batch made one for us and one pan for a family that had a baby.. I hope they like it as much as we did.
Wow, This is amazing!! I’m not a huge fan of red salsa, so I used salsa Verde instead.
We enjoyed it that much that either would be magnificent! I did put my burritos under the broiler after cooking the 25 min. before putting the sauce on.
A question: Step 1 of “Make the filling” and the final step of “Make the sauce” both specify stirring in cheese. There is one cup of unreserved cheese available (1/2 cup is reserved for the broiling step). My question is, out of that one cup of cheese, how much is to be added in the two steps “Make the filling” and “Make the sauce”?
Oops; my goof! I just noticed that cheese is listed in the ingredients under both filling and sauce. That answers the question.