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Ingredients
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Burrito Filling - Chicken Chili
Cheese & Assembly
Method
Burrito Filling - Chicken Chili
Prepare aromatics
Heat a large skillet or medium saucepan over medium heat. Add 1 tablespoon vegetable oil. When shimmering, add the finely chopped onion and cook until translucent and just beginning to brown, about 5–7 minutes. Add the minced garlic and diced green bell pepper and cook another 2–3 minutes until fragrant and softened.
Add spices
Stir in the chili powder, ground cumin, smoked paprika and dried oregano to the softened aromatics. Cook, stirring constantly, for about 30 seconds to bloom the spices.
Combine chicken and liquids
Add the shredded cooked chicken to the pan and toss to coat with the spiced aromatics. Pour in the tomato sauce and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Add beans and season
Stir in the drained kidney beans, brown sugar, salt, and black pepper. Reduce heat to low and let the chili simmer, uncovered, 10–12 minutes so flavors meld and excess liquid reduces to a thick, saucy consistency. If it becomes too thick, add up to 2 tablespoons more broth.
Finish
Taste and adjust seasoning. If desired, stir in 1 tablespoon lime juice to brighten the chili. Keep warm over very low heat while you assemble the burritos.
Cheese & Assembly
Warm tortillas
Warm the flour tortillas so they are pliable: either wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes, or heat each tortilla individually on a dry skillet for 20–30 seconds per side. Keep wrapped in a clean towel to stay warm.
Assemble burritos
Lay a warmed tortilla flat. Spoon about 3/4 cup of the chicken chili down the center of the tortilla, leaving about 2 inches free on each end. Sprinkle about 1/2 cup shredded sharp cheddar cheese over the hot chili so it begins to melt. If using, add 1–2 tablespoons sour cream, a sprinkle of chopped cilantro and some jalapeño slices.
Fold and finish
Fold the sides of the tortilla in over the filling, then roll from the bottom up to form a tight burrito. Repeat with remaining tortillas and filling. Heat a griddle or skillet over medium heat and add 1 tablespoon butter or a little oil. Place the burritos seam-side down on the griddle and cook 1.5–2 minutes per side, pressing gently, until the tortillas are golden brown and the cheese inside is fully melted.
Serve
Transfer burritos to a cutting board. Let rest 1 minute, slice in half if desired, and serve hot with extra sour cream, cilantro, and jalapeños on the side.