The BEST Chicken Burritos

Description

That's right... "THE"... I said it :)

Details

Cooking Time:		30
Recipes Makes:		6
Calories:		627
Carbs:		17.6
Fat:		29.4
Protein:		69.9

Ingredients

• 3 pounds boneless skinless chicken thighs (chicken breasts work too)
• 1 tablespoon cumin
• 1 tablespoon granulated garlic or garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon cayenne pepper

• 6-8 flour tortillas, or 12-16 corn tortillas
• 3/4 cup chopped roasted green chile, or (1) 10-ounce can
• 1 cup shredded pepper jack cheese
• 2-3 tablespoons light flavored olive oil

• 3 tablespoons butter
• 3 tablespoons all-purpose or brown rice flour
• 1 1/2 cup chicken broth
• 1/2 teaspoon cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup sour cream
• 1 cup shredded pepper jack cheese

Directions

1. 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 crock pot.
2. Preheat the oven to 350°F.
3. Transfer the chicken to a large bowl, add 1 cup of shredded cheese, and the green chile. Stir to combine.
4. 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.
5. Bake 10-15 minutes, until lightly browned and crispy.
6. 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.
7. Slowly add the chicken broth and whisk until smooth.
8. Add the cumin, salt, and pepper. Cook for 3-4 minutes, whisking and simmering until thickened.
9. Remove from the heat. Add the sour cream and the remaining cheese, whisking until smooth again.
10. Pour the sauce over the crispy burritos. Enjoy!

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