CHICKEN BURRITOS WTH PABLANO CHILES AND CORN

By gaster16

Ingredients

• 3 tablespoons olive oil
• 3 medium size fresh pablano chils seeded, chopped (about 1-1/2 cups)
• 1-1/2 pounds skinless boneless chicken breast cut crosswise into 1/2” thick strips
• 1-3/4 teaspoon ground cumin
• 1-3/4 teaspoo chili powder
• 3/4 cup bottled red taco sauce
• 2 cups frozen mixed white and yellow corn kernels thawed and patted dry
• 6 burrito size flour tortillas
• 2 cups grated four cheese Mexican blend or queso fresco (about 8 ounces)

Preparation

Step 1

Heat oil in large skillet over medium high heat. Add pablano chiles, saute until beginning to soften about 3 minutes. Add chicken cumin, and chili powder, sprinkle with salt and pepper. Saute until chicken is almost cooked through 2-3 minutes. Mix in taco sauce, cook 1 minute. Season to taste with salt and pepper Remove from heat to keep warm. Working with 1 tortilla at a time, heat tortillas over open flame or electric burner until beginning to brown and soften in spots about 15 seconds per side. Spoon chicken mixture in strop down center of each tortilla. top with cheese and cilantro.