Ingredients:
6 burrito size flour tortillas
For Buffalo Chicken Marinade:
1 and 1/2 pounds chicken or 3-4 chicken breasts
1/3 cup hot sauce
1 Tablespoon lime juice
1 Tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
For The Burrito Filling:
1 Tablespoon olive oil
1 cup matchstick or shredded carrots
2 stalks celery, chopped
1/2 red onion, chopped
4 cloves garlic, minced
1 - 4 oz. can green chilies
1/3 cup sour cream
1/4 - 1/2 cup hot sauce, depending on your heat preference
2 cups Monterey Jack cheese
For The Creamy Lime Ranch Sauce:
2 Tablespoons butter, olive oil or a combination
1/4 cup flour
2 cups chicken broth, warmed
1/2 cup sour cream
3 Tablespoons dry Ranch seasoning
2-3 teaspoons lime juice
1/2 teaspoon cumin
Salt and pepper, to taste
Hot sauce, to taste
Optional Toppings:
Cilantro
Matchstick carrots
Tomatoes
Avocados
Blue cheese crumbles
Directions:
Mix together the marinade ingredients in a ziplock bag.
Add chicken, turning to coat.
Marinade for 2-24 hours
To Cook and Shred the chicken:
Heat 1 Tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and ripply.
Add the chicken breasts and any extra marinade.
Cook for 3-5 minutes, or until golden brown on one side.
Turn the chicken.
Add 1 cup of chicken broth or water to the skillet.
Cover.
Reduce heat to medium.
Simmer 15-20 minutes or until chicken is cooked though and tender enough to shred.
Add additional chicken broth or water if the liquid evaporates too quickly.
Remove chicken from skillet.
Let rest 5 minutes before shredding.
While the chicken is cooking and resting, prepare burrito filling.
For The Burrito Filing:
Heat 1 Tablespoon olive oil in a large skillet.
Add onion and carrots.
Saute for 4 minutes.
Add celery, green chilies and garlic.
Saute an additional 2 minutes or until carrots are crisp-tender.
Shred the chicken and add to filling.
Stir in 1/3 cup sour cream and hot sauce to taste (about 1/2 cup).
Mix until well combined.
Preheat oven to 400 F.
Line a baking sheet with foil and add a baking rack on top.
Prepare burritos by adding a heaping 1/2 cup filling to each tortilla.
Top with cheese and roll up burrito style.
Place burritos on the baking rack.
Brush both sides with olive oil or spray with nonstick cooking spray.
Bake for 18-20 minutes or until golden.
Broil to desired crispiness, flip over and broil the other side.
Meanwhile, prepare sauce.
To make The Sauce:
Melting butter in a medium saucepan over medium heat.
Whisk in flour and cook, stirring constantly for 3 minutes or until the raw flour smell is gone.
Reduce heat to low then gradually whisk in warmed chicken broth.
Bring to a boil.
Reduce heat and simmer 2-3 minutes, or until slightly thickened.
Stir in sour cream, ranch seasoning, cumin, salt and pepper to taste.
Add hot sauce to taste (optional).
To serve, top burritos with Creamy Lime Ranch Sauce and desired toppings.