Enchilada style salsa verde chicken wet burritos
Cooking Con Claudia · ♥ 3.9K likes · 67.6K views · 7 min video
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Ingredients
Method
Techniques
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp cilantro flakes
- ½ tsp coriander
Mix the spice rub: salt, black pepper, cumin, garlic powder, onion powder, oregano, cilantro flakes and coriander.
Mixing the spice rub
- 2 lb chicken breast
Cut the chicken breasts in half and sprinkle the rub over both sides.
Seasoning and cooking the chicken
- 2 tsp olive oil
Heat a skillet over medium high heat with the olive oil, cook the chicken four minutes per side, then cover with foil.
- 4 whole Anaheim or hatch green chiles
Roast the green chiles all around, then close them in a plastic bag to sweat.
- 15 whole tomatillos
- chiles serrano or jalapeno
- 1 whole chili habanero
- ½ whole onion
Cover the tomatillos, serrano or jalapeno, habanero and half onion with water, bring to a boil, then turn off the heat.
- 4 cloves garlic cloves
- cilantro
- 1 cup water
Peel the roasted chiles, remove the stems and add them to the blender with garlic, cilantro and water or chicken broth.
- ½ tsp ground cumin
- ½ tsp black pepper
- salt
- 1 tsp oregano
Add cumin, black pepper, salt and oregano and blend smooth.
- oil
Fry the sauce lightly in hot oil, bring to a simmer, taste for salt, then simmer on the lowest setting five minutes.
Shred the chicken and mix with queso Oaxaca and diced pepper.
- flour tortilla
- beans
- red rice
Spread beans down the center of a flour tortilla, add red rice, top with the chicken filling, fold the ends and roll.
Rolling the burritos
Set the burritos in a baking dish, pour the sauce over to cover and top with queso Oaxaca.
- crema mexicana
- pico de gallo with avocado
Serve drizzled with crema mexicana and topped with pico de gallo with avocado.
Serving and tasting