Chicken Burritos With Poblano Chiles And Corn Recipe

Name: Chicken Burritos With Poblano Chiles And Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 medium-size fresh poblano chiles,* seeded, chopped (about 1 1/2 cups); 1 1/2 pounds skinless boneless chicken breast halves or cutlets, cut crosswise into 1/2-inch-thick strips; 1 3/4 teaspoons ground cumin; 1 3/4 teaspoons chili powder; 3/4 cup bottled red taco sauce; 2 cups frozen mixed white and yellow corn kernels, thawed, patted dry; 6 burrito-size flour tortillas; 2 cups (packed) grated four-cheese Mexican blend or queso fresco (about 8 ounces); 1 cup chopped fresh cilantro

Servings: persons

3 tablespoons olive oil
3 medium-size fresh poblano chiles,* seeded, chopped (about 1 1/2 cups)
1 1/2 pounds skinless boneless chicken breast halves or cutlets, cut crosswise into 1/2-inch-thick strips
1 3/4 teaspoons ground cumin
1 3/4 teaspoons chili powder
3/4 cup bottled red taco sauce
2 cups frozen mixed white and yellow corn kernels, thawed, patted dry
6 burrito-size flour tortillas
2 cups (packed) grated four-cheese Mexican blend or queso fresco (about 8 ounces)
1 cup chopped fresh cilantro

1
Heat oil in large nonstick skillet over medium-high heat. Add poblano chiles; saute until beginning to soften, about 3 minutes. Add chicken, cumin, and chili powder; sprinkle with salt and pepper. saute until chicken is almost cooked through, 2 to 3 minutes. Mix in taco sauce; cook 1 minute. Stir in corn; saute until heated through, about 1 minute. Season to taste with salt and pepper. Remove from heat; cover to keep warm.
2
Working with 1 tortilla at a time, heat tortillas over open flame or electric burner until beginning to soften and brown in spots, about 15 seconds per side. Spoon chicken mixture in strip down center of each tortilla; top with cheese and cilantro. Fold in sides of tortilla over filling; roll up, enclosing filling.
3
*

1278

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 medium-size fresh poblano chiles,* seeded, chopped (about 1 1/2 cups), 1 1/2 pounds skinless boneless chicken breast halves or cutlets, cut crosswise into 1/2-inch-thick strips, 1 3/4 teaspoons ground cumin, and more.

Yes, Chicken Burritos With Poblano Chiles And Corn falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Burritos With Poblano Chiles And Corn

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