Creamy Chicken And Corn Burritos Food

CREAMY CHICKEN AND CORN BURRITOS

Creamy Chicken and Corn Burritos image

This is a riff on a recipe I'd been wanting to try for a long time, but the seasonings and proportions didn't quite fit our taste. So I added a little bling in the form of chile seasonings, oregano and more garlic. And perhaps more cheese. We like Colby Jack and Monterey Jack for this, but you can use any cheese that is to your...

Provided by Jennifer H

Time 45m

Number Of Ingredients 15

Ingredients

1 Tbsp oil
3 green onions, sliced on the bias (separate 1 out)
1 small poblano chile, finely diced
3 clove garlic, grated
1 c corn
1/2 tsp penzy's adobo seasoning
1/2 tsp ancho chile powder
1/2 tsp smoked paprika
1/2 tsp kosher salt
1 tsp mexican oregano
1 c sour cream
2 c cheese, grated (separate 1/2 cup)
1 1/2 c rotisserie chicken, chopped
4 flour tortillas
avocado, tomato, additional sour cream for serving

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!!

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