Chicken Burritos With Poblano Chiles and Corn

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 poblano chiles, medium-sized seeded and chopped (about 1-1/2 cups); 1 12 lbs boneless skinless chicken breasts (cut crosswise into 1/2-inch thick strips); 1 ¾ teaspoons ground cumin; 1 ¾ teaspoons chili powder; ¾ cup taco sauce (red, bottled); 2 cups corn kernels, frozen thawed and patted dry (white and yellow mix); 6 burrito-size flour tortillas; 2 cups cheese (4-cheese Mexican blend packed or 8 ounces of queso fresco ); 1 cup fresh cilantro, fresh chopped

Servings: persons

1
Heat oil in a large nonstick skillet over medium high heat.
2
Add poblano chiles; saute until beginning to soften, about 3 minutes.
3
Add chicken, cumin, and chili powder; sprinkle with salt and pepper.
4
Saute until chicken is almost cooked through, 2 to 3 minutes.
5
Mix in taco sauce, cook 1 minute.
6
Stir in corn; saute until heated through, about 1 minute.
7
Season to taste with salt and pepper.
8
Remove from heat; cover to keep warm.
9
Working with one tortilla at a time, heat tortillas over open flame or on a hot cast iron griddle until beginning to soften and brown in spots, about 15 seconds per side.
10
Spoon chicken mixture in strip down center of each tortilla; top with cheese and cilantro.
11
Fold in sides of tortilla over filling; roll up, enclosing filling.
12
NOTE: Poblano chiles are often called pasillas.
13
Serve with a dollop of sour cream and purchased tomatillo or tomato salsa mixed with some chopped fresh cilantro.

1039

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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 poblano chiles, medium-sized seeded and chopped (about 1-1/2 cups), 1 12 lbs boneless skinless chicken breasts (cut crosswise into 1/2-inch thick strips), 1 ¾ 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.

That's it — enjoy your meal!