baked burritos with sour cream poblano sauce

I start off most of my mornings with a cup of coffee.  Sometimes I make it at home.  Sometimes it’s on the run on the way to work or on the way home from the gym, which happens before work and usually involves a LOT of rushing around.  But it’s part of my routine and even though I look like a whirling dervish most mornings on my way out the door (like this morning when I dropped my laptop in an effort to muscle my way through the door at 6:30am with my purse, work bag, gym bag, and laptop bag strung over my arms), I’m happy with my little routine.

Baked Burritos with Sour Cream-Poblano Sauce

My afternoon routine is much more serene.  Come home, make dinner, relax…except on Tuesdays and Thursdays when I meet with my trainer at 4:00.  By the time I pull myself into the house, it’s all I can do to move.  She’s insane.  So it’s those nights where throwing a simple meal together or reheating leftovers works best.  These baked burritos serve both purposes.  On the table in about half an hour and filled to the brim with Tex-Mex-y ground chicken and black beans, this meal rejuvenates my weary body.  The sour cream-poblano sauce is spicy and cool at the same time and it’s a genius sauce since it reheats perfectly for leftovers.  And speaking of leftovers, these burritos reheat like champs.  The recipe yields 4-5 large burritos so you can bake all of them then reheat leftovers quickly in the microwave and throw them in the oven to crisp up the tortillas.  It’s pretty much my favorite meal from over the past few weeks and I may even make a big batch this weekend to have in the freezer at the ready on those crazy kinds of days.

Baked Chicken Burritos with Sour Cream-Poblano Sauce

Total Time: 30 minutes

Yield: 4-6 servings

Ingredients

    For the burritos:
  • 1 tbsp canola oil
  • 1 large onion, diced
  • 1 lb ground chicken
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 can black beans, drained and rinsed
  • ¼ cup water or beef broth
  • ½ tsp cumin
  • 1/2 tsp oregano
  • 1 ½ tsp chili powder
  • 1/8 tsp cayenne
  • 1 tsp brown sugar
  • Kosher salt
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 4-10 whole wheat tortillas, depending on size (4 for burrito-sized, more for soft taco or fajita sized)
  • Cooking spray
  • For the sour cream-poblano sauce:
  • 2 poblano peppers
  • 2 tbsp butter
  • 2 tbsp flour
  • 2/3 cup chicken broth at room temperature
  • ½ cup sour cream (light is fine) or non-fat Greek yogurt
  • Kosher salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 400º F and spray a rimmed baking sheet with cooking spray.
  2. To make the burritos: Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Place the ground chicken in the pan and cook, stirring occasionally, until well browned. (At this point, drain any excess fat if necessary/desired). Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the water or broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 teaspoon). Reduce heat and simmer until most of the liquid has been absorbed.
  3. Place 2 tablespoons of the cheese at the end of each tortilla (depending on size) and then spoon some of the beef and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet and lightly spray the tops of the burritos with cooking spray. Bake for about 20 minutes, until tortillas are golden brown and crispy.
  4. Meanwhile, make the sauce. Place the poblanos directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cook enough to handle. (Alternatively, you can roast the peppers under the broiler until all sides are well-charred.) Peel the peppers, remove the stems and seeds, and dice them.
  5. Heat a small saucepan over medium heat and melt the butter; stir in the flour and cook for an additional minute, stirring constantly. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened. Stir in the sour cream/yogurt and warm through. Season to taste with salt and pepper. Serve the sauce over the baked burritos.

Source

adapted from Elly Says Opa

http://www.smells-like-home.com/2012/05/baked-chicken-burritos-with-sour-cream-poblano-sauce/

Baked Chicken Burritos with Sour Cream-Poblano Sauce

  • Prep Time: 15min
  • Cook Time: 15min (filling) + 20min (bake burritos) + 10min (sauce)
  • Yield: 4 large burritos or 8-10 medium burritos

Ingredients

For the burritos:
1 tbsp canola oil
1 large onion, diced
1 lb ground chicken
3 cloves garlic, minced
1 tbsp tomato paste
1 can black beans, drained and rinsed
¼ cup water or beef broth
½ tsp cumin
½ tsp oregano
1 ½ tsp chili powder
1/8 tsp cayenne
1 tsp brown sugar
Kosher salt
1 cup shredded Monterey Jack or cheddar cheese
4-10 whole wheat tortillas, depending on size (4 for burrito-sized, more for soft taco or fajita sized)
Cooking spray

For the sour cream-poblano sauce:
2 poblano peppers
2 tbsp butter
2 tbsp flour
2/3 cup chicken broth at room temperature
½ cup sour cream (light is fine) or non-fat Greek yogurt
Kosher salt and freshly ground black pepper

Instructions

  • 01

    Preheat the oven to 400º F and spray a rimmed baking sheet with cooking spray.

  • 02

    To make the burritos: Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Place the ground chicken in the pan and cook, stirring occasionally, until well browned.  (At this point, drain any excess fat if necessary/desired).  Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the water or broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 teaspoon). Reduce heat and simmer until most of the liquid has been absorbed.

  • 03

    Place 2 tablespoons of the cheese at the end of each tortilla (depending on size) and then spoon some of the beef and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet and lightly spray the tops of the burritos with cooking spray.  Bake for about 20 minutes, until tortillas are golden brown and crispy.

  • 04

    Meanwhile, make the sauce.  Place the poblanos directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cook enough to handle. (Alternatively, you can roast the peppers under the broiler until all sides are well-charred.)  Peel the peppers, remove the stems and seeds, and dice them.
    Heat a small saucepan over medium heat and melt the butter; stir in the flour and cook for an additional minute, stirring constantly. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened.  Stir in the sour cream/yogurt and warm through. Season to taste with salt and pepper.  Serve the sauce over the baked burritos.

adapted from Elly Says Opa

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  • May 1, 2012 at 11:51 AM

    I’m so glad you liked them, Tara! Love the pics and the little bit of steam coming off the top. 🙂

  • May 1, 2012 at 5:03 PM

    Well, I WAS going to make enchiladas for Cinco…that has since changed. These look too, too good!!!

  • May 2, 2012 at 4:41 PM

    Oh my goodness! I need these burritos…NOW! They look sooooo good!

  • May 4, 2012 at 9:03 AM

    These look delicious! Lovely photos!

  • Emilia
    May 6, 2012 at 10:42 AM

    These look fabulous! I wish I had one right now. I might try making a double batch and freezing half for my sister who just had a baby. Should I assemble them, then freeze before baking? Would the sauce freeze well? I don’t normally freeze stuff, so I’m kind of clueless about how to do it.

    • May 8, 2012 at 8:12 PM

      Emilia: You could freeze before or after baking – I don’t think it would make a difference. I don’t think the sauce would freeze well though but it really only take a few minutes to make anyway.

  • May 8, 2012 at 9:41 AM

    Holy cow this looks good! I definitely need to try that poblano sauce! I pretty much love all Mexican food, and I’m pretty sure a mixture of sour cream and poblano peppers would be good on just about any of it.

  • Ashley
    May 23, 2012 at 10:08 AM

    I made these last night and they were DELICIOUS! I did use ground beef, since we have half of a cow in our freezer, but the sauce is really what made it! I think I will make these again just so I can freeze them and have on hand for the nights I don’t feel like making dinner.

    • May 23, 2012 at 10:55 AM

      Ashley: So glad you liked them! Freezing a bunch is such a great idea for this awesome dinner. 🙂 Thanks for coming back to let me know!

  • Susan Andrews
    October 2, 2012 at 1:21 AM

    I made this last week. Oh, my were they wonderful! I love the simplicity of the recipe. The burritos bake up nice and crisp & the sauce is such a great compliment to the burrito. I love the sauce so much that I am making more tonight. I also like it in my eggs. Thank you for posting this. It will be a regular at our house!

    • October 2, 2012 at 12:24 PM

      Great to hear you enjoyed them as much as we did! It’s such a wonderful recipe!

  • Michelle
    January 29, 2013 at 6:38 AM

    I made these for dinner last night, and they were so delicious! All of the flavors went together so well, and they tasted phenomenal. Thanks so much for a new favorite! 😀

  • March 24, 2013 at 5:17 PM

    I absolutely loved this recipe! I never thought of adding a little brown sugar to the spices, but the flavors really came together with it…so so good!

  • Ayida
    November 17, 2013 at 5:50 PM

    I made these tonight! I doubled the recipe since I had a whole lot of ground chicken. Also due to a chili intolorance I omitted the cayenne and roasted a red bell pepper for the sauce. They were the best burritos I’ve ever made, thanks so much for the recipe!

    • taraliptak
      November 21, 2013 at 7:21 PM

      So great to hear and thanks so much for coming back to let me know! This reminds me that it need to get on making these burritos again – I’m totally craving them now!

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