Baked Chicken Burritos & Creamy Sauce

Directions for Creamy Sauce

• Heat vegetable oil in a pan over LOW heat.
• Whisk in the flour, whisking constantly, for a minute or two until mixture is just beginning to get lightly brown.
• Whisk in the chicken broth, green sauce, cumin, salt, and pepper.
• Increase heat to medium-high and bring mixture to a boil. Reduce heat to a low simmer and whisk lightly until thickened. Remove from heat and set aside.
• Directions for Filling
• Combine chicken, sour cream, green chiles, and 1 cup shredded cheese in a large mixing bowl. Season with salt and pepper.
• Preheat oven to 375 degrees. Spray with Pam a 9 x 13 baking dish.
• Place the stack of six tortillas between two paper towels and heat in the microwave for about 20 to 30 seconds to soften. Or open the bag they are in, put entire bag in microwave for about 15 seconds – the steam that gathers in the bag will warm them.
• Lay tortillas out on a flat surface and spoon the filling into the center of each one.
• Once filling is spooned out, fold edges inward at the top and roll up once. Do the same on each side and one on bottom. It’s like swaddling a baby:) Place them in your baking dish side by side as you finish wrapping.
• Spoon your creamy sauce over the burritos and cover dish with foil. Bake for 20 minutes.
• Remove from oven, remove foil, and sprinkle cheese over the top. Return to oven for about 10 minutes or until cheese is melted and the sauce is all bubbly around the edges.
• Remove from oven and add any additional toppings you want! Sour cream, salsa, jalapenos… but we found these don’t need anything at all!