Chicken Burritos With Poblano Chiles and Corn

• 3 tablespoons olive oil
• 3 poblano chiles, medium-sized seeded and chopped (about 1-1/2 cups)
• 1 12 lbs boneless skinless chicken breasts (cut crosswise into 1/2-inch thick strips)
• 1 34 teaspoons ground cumin
• 1 34 teaspoons chili powder
• 34 cup taco sauce (red, bottled)
• 2 cups corn kernels, frozen thawed and patted dry (white and yellow mix)
• 6 burrito-size flour tortillas
• 2 cups cheese (4-cheese Mexican blend packed or 8 ounces of queso fresco )
• 1 cup fresh cilantro, fresh chopped

1. Heat oil in a large nonstick skillet over medium high heat.
2. Add poblano chiles; saute until beginning to soften, about 3 minutes.
3. Add chicken, cumin, and chili powder; sprinkle with salt and pepper.
4. Saute until chicken is almost cooked through, 2 to 3 minutes.
5. Mix in taco sauce, cook 1 minute.
6. Stir in corn; saute until heated through, about 1 minute.
7. Season to taste with salt and pepper.
8. Remove from heat; cover to keep warm.
9. Working with one tortilla at a time, heat tortillas over open flame or on a hot cast iron griddle until beginning to soften and brown in spots, about 15 seconds per side.
10. Spoon chicken mixture in strip down center of each tortilla; top with cheese and cilantro.
11. Fold in sides of tortilla over filling; roll up, enclosing filling.
12. NOTE: Poblano chiles are often called pasillas.
13. Serve with a dollop of sour cream and purchased tomatillo or tomato salsa mixed with some chopped fresh cilantro.

olive oil, chiles, chicken breasts, ground cumin, chili powder, taco sauce, corn kernels, flour tortillas, cheese, fresh cilantro

Taken from www.food.com/recipe/chicken-burritos-with-poblano-chiles-and-corn-295228 (may not work)