Chicken Burritos with Creamy Suiza Sauce

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas are typically cheaper and gluten-free.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Banana peppers are milder and often less expensive.

Remove outer covering on tomatillos. Quarter them and put in high speed blender.

Remove outer skin on garlic and place in blender.

Roughly chop onion. Place in blender.

Cut Serrano Pepper in half. Remove seeds and white membrane to reduce heat. This is optional. Place in blender.

Roughly chop cilantro. Place in blender.

Add salt and water to blender. Blend until smooth.

In a dutch oven over medium heat add 2 to 3 tablespoons olive oil. Add tomatillo puree. Bring to a simmer. Cook 3 to 5 minutes. Sauce will darken slightly.

Add chicken stock. Cover with lid. Stir occasionally. Cook 5 to 7 minutes. Season to taste. Remove from heat and add 1 cup Crema Mexicana.

In a 9 x 13 baking dish cover the bottom of the dish with the tomatillo sauce.

Heat tortilla shells to make them pliable and add chicken to shell. Roll up and place seam side down.

Bake on 400 Fahrenheit or 205 Celsius for 15 to 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens