Special Lunch #12 Recipe
Chicken burrito and chicken enchilada topped with poblano sauce, lettuce and sour cream. Served with a side of rice.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken
In a skillet, heat olive oil over medium heat. Season the chicken breasts with garlic powder, cumin, salt, and pepper. Cook the chicken for about 7-8 minutes on each side until fully cooked. Remove from heat and shred the chicken.
- 2
Make the Poblano Sauce
Roast the poblano peppers over an open flame or in the oven until the skin is charred. Allow them to cool, then peel off the skin, remove the seeds, and chop them. In a saucepan, combine the chopped poblanos with the enchilada sauce and simmer for 5 minutes.
- 3
Assemble the Burritos
Lay two tortillas flat and divide the shredded chicken evenly between them. Roll them tightly to form burritos. Place the burritos in a baking dish.
- 4
Assemble the Enchiladas
Using the remaining tortillas, fill them with the shredded chicken, roll them up, and place them in the same baking dish.
- 5
Top with Sauce
Pour the poblano sauce over the burritos and enchiladas, ensuring they are well coated.
- 6
Bake
Preheat the oven to 350°F (175°C) and bake for 15-20 minutes until heated through.
- 7
Prepare the Rice
While the burritos and enchiladas are baking, cook the rice according to package instructions.
- 8
Serve
Once everything is cooked, serve the burritos and enchiladas with a side of rice, topped with shredded lettuce and a dollop of sour cream.