Chicken Burritos with Poblano Chili Sauce Recipe

4 servings

Ingredients:

12-16 ounces boneless, skinless chicken breast

Salt and pepper, to taste

3 arbol or New Mexico chilies, stems, seeds, and veins discarded

1 small onion, finely chopped

3 cloves garlic, minced

2 tablespoons finely chopped cilantro

1 teaspoon each: dried marjoram and oregano leaves

1 can pinto beans, rinsed, drained

Cayenne pepper, to taste

4 large flour tortillas

Poblano Chili Sauce

1/2 cup fat-free sour cream

Medium or hot salsa

Method:

Simmer chicken in water to cover in medium saucepan until chicken is tender and cooked, 8 to 10 minutes. Drain, reserving 1/4 cup cooking liquid. Shred chicken into small pieces, season to taste with salt and pepper. Cover arbol chilies with hot water in small bowl, let stand until softened, 10 to 15 minutes. Drain, chop finely.

Saute onion, garlic and herbs in lightly greased medium skillet until onion is tender, 3 to 4 minutes. Add beans, 1/4 cup reserved cooking liquid, and arbol chilies, mash coarsely. Cook over medium heat until hot, season to taste with salt and cayenne pepper.

Spoon bean mixture and chicken along centers of tortillas, top each with 1/4 cup Poblano Chili Sauce. Fold sides of tortillas in, overlapping filling, fold ends in, overlapping to make a square package, secure with toothpicks. Cook burritos in lightly greased large skillet until browned on all sides, brushing with remaining Poblano Chili Sauce. Serve with sour cream and salsa.

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