Freezer Friendly Green Chile Chicken Burritos

By Ambitious Kitchen · 60 min

Ingredients

Instructions

1. Warm 1 tablespoon olive oil in a large skillet or pot over medium heat. Add the garlic, onion, green and red bell pepper, cilantro, jalapeño and green chiles, and sauté for 5 minutes until the onion and peppers are tender.
2. Add the ground chicken to the same pan and break it up. Season with 2 teaspoons ground cumin, ½ teaspoon salt and black pepper, and cook until no longer pink. Transfer to a large bowl.
3. In the same pan, add 1-2 tablespoons olive oil, the diced potatoes, ½ teaspoon garlic powder, salt and pepper. Cook about 10 minutes, stirring occasionally, until browned and tender. Cover and/or add 1 tablespoon water if they start to burn.
4. Warm the tortillas for 10-20 seconds in the microwave. On each tortilla, place a portion of the chicken mixture, potatoes and about 3 tablespoons shredded cheese, then drizzle about 1 tablespoon salsa or enchilada sauce over it. Tuck in the ends and roll up.
5. To reheat, bake on a sheet at 350°F for 5-10 minutes, or microwave for 1-2 minutes. For crispier tortillas, brown them seam side down in a little oil over medium heat for a few minutes, then flip and brown the other side.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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GarlicOnionCheeseBell pepperPotatoTortillaGround chicken