Chicken Burritos with Poblano Chiles and Corn
Poultry
3 tablespoons olive oil
2 medium-size fresh poblano chiles, seeded, chopped (about 1½ cups)
1½ pounds skinless boneless chicken breasts, cut crosswise into 1/2-inch-thick strips
1¾ teaspoons ground cumin
1¾ teaspoons chili powder
¾ cup bottled red taco sauce
2 cups frozen mixed white and yellow corn kernels, thawed, patted dry
6 burrito-sized flour tortillas
2 cups (packed) grated four-cheese Mexican blend cheese (about 8 ounces)
Sour cream and salsa, for serving
Serves 6
Heat oil in large nonstick skillet over nedium-high heat. Add poblano 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 to 3 minutes. Mix in taco sauce; cook 1 minute. Stir in corn; saute until heated through, about 1 minute. Season to taste with salt and pepper. Remove from heat; cover to keep warm.
Working with 1 tortilla at a time, heat tortillas over open flame or electric burner until beginning to soften and brown in spots, about 15 seconds per side. Spoon chicken mixture in strip down center of each tortilla; top with cheese and sour cream. Fold in sides of tortillas over filling; roll up, enclosing filling.