Green Chili Chicken Burritos (makes 6)


1 T. olive oil
1 1/2 lbs. boneless/skinless chicken
1 small onion, finely chopped
1 C. chicken broth
10.5 oz. can cream of chicken soup
4 oz. can diced green chilies
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. smoked paprika
6 flour tortillas
10 oz. can red enchilada sauce
1 C. shredded colby jack cheese


Heat the oil in a rimmed skillet over med. high heat. Add the chicken and cook for about 2 minutes per side. Add the onions and chicken broth to the skillet and reduce the heat to medium. Cook for 20 minutes, the broth will get absorbed. Remove the chicken from the skillet and let cool enough to chop up. Meanwhile, add the soup, green chilies and seasonings to the skillet and combine well. Add the chopped up chicken back to the skillet, reduce the heat to low and simmer for 5 minutes. Soften the tortillas in the microwave for about 30 seconds wrapped in a damp paper towel. Divide the filling amongst the tortillas and place them in a baking dish. Spread the enchilada sauce all over the dish then top with the cheese. Bake, uncovered, in a 375 degree oven for 20-25 minutes.


Recipe From Janet's Appalachian Kitchen 

Green Chili Chicken Burritos (makes 6) Green Chili Chicken Burritos (makes 6) Reviewed by cooking on May 01, 2022 Rating: 5
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