Shredded Chicken Burritos With New Mexico Hatch Chiles Recipe

Shredded chicken: Pre-cooked and shredded chicken, which serves as the protein base for the burritos.

New Mexico hatch chiles: Roasted and chopped chiles that provide a unique smoky and spicy flavor.

Shredded cheese: Adds a creamy, melty texture to the burritos.

Flour tortillas: Large tortillas that wrap around the filling to create the burrito.

Sour cream: A creamy topping that balances the spiciness of the chiles.

Salsa: Adds a fresh, tangy flavor to the burritos.

When roasting hatch chiles, make sure to char the skin evenly on all sides. Once the skin is blackened, place the chiles in a sealed plastic bag or a covered bowl for about 10 minutes. This will create steam, making it easier to peel off the skin. This technique enhances the flavor and texture of the chiles, adding a smoky depth to your shredded chicken burritos.

• cooked shredded chicken - Substitute with cooked shredded turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable alternative.

• cooked shredded chicken - Substitute with cooked shredded jackfruit: Jackfruit has a meaty texture and can absorb flavors well, making it a great plant-based substitute.

• new mexico hatch chiles - Substitute with poblano peppers: Poblano peppers have a similar mild heat and smoky flavor, making them a good alternative.

• new mexico hatch chiles - Substitute with anaheim peppers: Anaheim peppers are also mild and can be roasted to bring out a similar flavor profile.

• shredded cheese - Substitute with vegan shredded cheese: For a dairy-free option, vegan shredded cheese can provide a similar texture and flavor.

• shredded cheese - Substitute with queso fresco: Queso fresco is a crumbly Mexican cheese that can add a different but complementary texture and flavor.

• large flour tortillas - Substitute with corn tortillas: Corn tortillas offer a different texture and are gluten-free, making them suitable for those with gluten sensitivities.

• large flour tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas provide a healthier, fiber-rich alternative to regular flour tortillas.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and tangy flavor, with added protein benefits.

• sour cream - Substitute with coconut cream: For a dairy-free option, coconut cream provides a rich and creamy texture.

• salsa - Substitute with pico de gallo: Pico de gallo is a fresh, chunky salsa that can add a similar flavor with a different texture.

• salsa - Substitute with enchilada sauce: Enchilada sauce can provide a different but complementary flavor profile, adding a bit more depth and spice.

• Allow the shredded chicken burritos to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.
• Wrap each burrito individually in aluminum foil or plastic wrap. This ensures they stay fresh and prevents them from sticking together.
• Place the wrapped burritos in an airtight container or a resealable freezer bag. Label the container or bag with the date for easy reference.
• Store the burritos in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer, where they can last up to 3 months.
• To reheat refrigerated burritos, unwrap them and place them on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through.
• For frozen burritos, it's best to thaw them overnight in the refrigerator. Once thawed, reheat using the microwave method mentioned above.
• Alternatively, you can reheat frozen burritos directly from the freezer. Unwrap and place them in the microwave on a defrost setting for a few minutes, then heat on high for 1-2 minutes.
• For a crispier texture, reheat the burritos in an oven or toaster oven. Preheat the oven to 350°F (175°C), place the burritos on a baking sheet, and bake for 15-20 minutes, or until heated through and slightly crispy.
• Serve the reheated burritos with extra sour cream, salsa, or any other desired toppings to enhance the flavors.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each burrito in aluminum foil to keep it from drying out. Place the wrapped burritos on a baking sheet and heat for about 15-20 minutes, or until the chicken and cheese are thoroughly warmed.

• Microwave Method: Place the burrito on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating. If needed, continue microwaving in 30-second intervals until hot.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the burrito in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until the tortilla is crispy and the filling is hot.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the burrito in the air fryer basket and cook for 5-7 minutes, flipping halfway through, until the tortilla is crispy and the filling is heated through.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Wrap the burrito in aluminum foil and place it on the toaster oven rack. Heat for 15-20 minutes, or until the chicken and cheese are thoroughly warmed.

• Large skillet: Used to heat and cook the shredded chicken and hatch chiles until they are warmed through.

• Separate pan: Used to warm the flour tortillas, ensuring they are pliable and ready for assembly.

• Microwave: An alternative to the separate pan for warming the tortillas quickly.

• Spatula: Handy for stirring the chicken and chile mixture in the skillet and for spreading ingredients evenly in the tortillas.

• Cutting board: Provides a clean surface for chopping the roasted hatch chiles if they are not pre-chopped.

• Knife: Essential for chopping the roasted hatch chiles.

• Measuring cups: Used to measure out the shredded chicken, hatch chiles, shredded cheese, sour cream, and salsa accurately.

• Serving plates: For placing the assembled burritos once they are ready to be served.

Prepare the filling ahead: Cook and shred the chicken in advance. Store it in the fridge to save time on busy days.

Use pre-roasted chiles: Buy pre-roasted hatch chiles from the store to skip the roasting step.

Pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Microwave tortillas: Warm the tortillas in the microwave for a quick and easy method.

Assemble in batches: Lay out all the tortillas and fill them assembly-line style to speed up the process.