Chicken Burritos With Poblano Chiles And Corn Recipes

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
• Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
• Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Steps:

• 1. In a small skillet, swirl 1 T oil over medium heat. Add green onions, poblano, garlic, corn, chile powders, salt, smoked paprika and oregano. Saute until vegetables are soft.
• 2. Remove from heat. Add sour cream, 1 1/2 cups cheese and chicken. Stir to incorporate.
• 3. Divide chicken filling between the tortillas, scooping it toward the bottom edge. Fold in the sides of the tortilla and then roll up, away from you.
• 4. Spray a baking dish with non-stick spray oil. Roll each tortilla in the oil and end with the seam side down.
• 5. Bake at 350 degrees for 30-35 minutes. Alternately, convect bake at 325 for 25-30 minutes. Sprinkle remaining cheese across the burritos and return to oven until cheese is just melted.
• 6. Remove from oven and let set 5 minutes. Sprinkle remaining green onion on top of burritos. Plate burritos, adding sour cream, diced avocado, diced tomatoes if desired.
• 7. Devour. Pat yourself on the back for another delicious dinner!!

Steps:

• Put onion and garlic in slow cooker. Top with chicken and season with 1 teaspoon salt and 1/2 teaspoon pepper. Layer poblanos and corn over chicken and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook according to manufacturer's instructions (chicken should be falling off the bone).
• Lift chicken from cooking liquid and transfer to serving bowls. Whisk sour cream and cilantro into cooking liquid, then spoon over chicken. Season with salt and pepper.