A few days ago I posted my recipe for Herbes de Provence Roasted Chicken. It's a meal I make so often and, I'll be honest, sometimes I make it for the sole purpose of having leftovers to make these Green Chile and Chicken Smothered Burritos the next day.
I use Hatch Green Chiles, which I always stock up on when I travel to New Mexico. I buy them roasted, then I peel and seed them at home, and freeze them in individual bags of two or three. A small can of whole green chiles works just as well.
When I first started making these I used "regular" condensed cream of celery soup. You know, the bad stuff. I was ridden with guilt because that's just about as unnatural as it gets. My conscience shamed me every time I fed it to my kids. I would dwell on the unnatural - unhealthily so. But they were so good . . .
Recently I've started using this Organic Cream of Celery Soup and I make these much more often. And feel so much better about them. I always have the ingredients in the house, and I like to make this on those crazy weekday evenings when I have zero time and even less ambition.
I generally prepare a simple side or salad to serve with these burritos. This time I sauted a little diced onion and red bell pepper with a handful of frozen corn. I added a sprinkle of cumin and a pinch of salt and pepper. And that's it.
Smothered Green Chile and Chicken Burritos
1 Tbsp olive oil
1/2 onion, diced
2-3 cups shredded leftover chicken
1 12oz box Organic Cream of Celery Soup
1/2 cup water
1/4 - 1/2 cup mild Picante Sauce, Salsa, or Pico de gallo
3 whole roasted and peeled green chiles (canned is just fine)
1 1/2 cups shredded cheddar cheese
5-6 flour tortillas
Preheat your oven to 400 F (205 C). In a large skillet saute the onion in the olive oil until soft. Add the shredded chicken and saute until heated through. Add the Cream of Celery Soup, water, and enough salsa or picante sauce to suit your tastes. Bring to a simmer and cook 5 minutes.
Meanwhile spray a 13 x 9 inch baking dish with cooking spray. Gently heat 5 - 6 tortillas in the oven until soft (I stuff these pretty full so I usually only use five). Cut the chiles into wide strips and set aside.
Spoon some of the chicken into the middle of a tortilla (be careful to leave some of the sauce in the pan to 'smother' the burritos with at the end). On top of the chicken place a couple of the chile strips. Add a handful of cheese and roll into a burrito. Place seam side down in the pan. Continue with the rest. Pour the remaining sauce over the burritos in the pan and top with the remaining cheese.
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbly.
Shared with: hearth and soul, full plate thursday