Makes: 4 servings, 2 burritos each
Prep Time: 30 mins
Cook Time: 1 hr
Ingredients
- 2 lb. boneless, skinless chicken thighs
- 2-1/4 teaspoons kosher salt, divided
- 1 tablespoon olive oil
- 1-¼ cups chopped celery
- 1 cup chopped onions
- ¾ cup chopped carrots
- 4 cups (32 ounces) chicken broth
- 3 bay leaves
- 1 can (4 ounces) RIO LUNA™ Organic Diced Jalapeños, drained
- 1 can (15 ounces) refried black beans
- ½ cup heavy cream
- 2 cans (4 ounces each) RIO LUNA™ Organic Diced Green Chiles, drained
- 2 tablespoons roasted garlic paste
- 8 burrito-size whole-wheat tortillas (12 inch)
- 1-1/2 cups shredded Chihuahua cheese or Mexican cheese blend, divided
Made With
Directions
- Preheat oven to 350°F.
- Season chicken with 2 teaspoons salt. Heat oil in large deep skillet or Dutch oven on medium-high heat. Add chicken; cook 2 min. on each side. Add celery, onions and carrots. Cook and stir 1 min. Add broth and bay leaves; cover tightly with lid or foil.
- Bake 30 minutes or until chicken is tender and cooked through. Remove chicken from pan; discard liquid and vegetables. Shred chicken with fingers or 2 forks; set aside.
- Combine jalapenos and beans in bowl; set aside.
- Process cream, green chiles, garlic and remaining ¼ teaspoon salt in small food processor or blender until smooth.
- Spoon some of the bean mixture, shredded chicken and about 2 tablespoons cheese down centers of tortillas; roll up. Place, seam-side down, in greased 11x9-inch baking dish. Top with chile cream sauce and remaining cheese.
- Bake 25 min. or until cheese is melted and burritos are crisp on edges.
Recipe Note
To save time, omit baking the chicken thighs and substitute the white and dark meat from a store-bought rotisserie chicken.
