Chicken Burrito Mojado's

I'm a sucker for food magazines, and I'm a sucker for America's Test Kitchen, so when I saw the "Special Collector's Edition" of ATK magazine featuring the Best Mexican Recipes, I had to pick it up.  The magazine was sold as soon as I saw "Chicken Mojado Burritos".  These are those giant burritos smothered in red and green sauce that you see at awesome Mexican restaurants.  My sister introduced me to the Chicken Burrito Mojado, and it very quickly caught on with my family.  I don't eat out that often, but I always get the Chicken Mojado Burrito, and now I get to make it at home!!  The red sauce is killer, the green sauce is a bite of pure freshness, the chicken is moist and full of flavor.  Eat this with a knife and fork, and it's good when shared, and it makes great leftovers too.   I recommend serving it with the "Literal Top Shelf Margarita".

Chicken Mojado Burrito

adopted from America's Test Kitchen

2 1/4 cups chicken broth
3/4 cup long-grain white rice, rinsed
1 (15 ounce) can pinto beans, rinsed
3 1/2 tablespoons chili powder
salt and pepper
2 scallions thinly sliced
2 tablespoons vegetable oil
3 garlic cloves, minced
2 (8 ounce) cans tomato sauce
1 1/2 pounds boneless, skinless chicken breasts, trimmed
6 tablespoons minced fresh cilantro
1 package of LARGE flour tortillas
2 avocados, halved, pitted and cut into 1/2 inch pieces
8 ounces monterey jack cheese, shredded (2 cups)
1 1/2 cups tomatillo sauce (recipe included at bottom)
1/2 cup Mexican crema

1.  Bring 1 1/4 cups broth, rice, beans and 1 1/2 teaspoons chili powder and 1/2 teaspoons salt to boil in medium saucepan over medium-high heat.  Cover and reduce heat to low, and cook until rice is tender and broth is absorbed, about 20 minutes.  Remove rice from hear and let sit, covered for 10 minutes.  Add scallions and fluff with a fork to incorporate; cover and keep warm.
2.  Meanwhile, cook oil, garlic and remaining 3 tablespoons chili powder in large saucepan over medium high heat until fragrant 1 to 2 minutes.  Stir in tomato sauce and remaining 1 cup broth and bring to simmer.  Nestle chicken into sauce.  Cover and reduce to medium-low and cook until chicken registeres 160 degrees, 10 to 15 minutes, flipping halfway through cooking.
3.  Transfer chicken to cutting board and let cool slightly.  Using two forks, shred chicken with 1/4 cup sauce and 2 Tablespoons cilantro in bowl.  Set remaining sauce aside.
4.  Adjust oven rack to middle position and heat oven to 450 degrees.  Line baking sheet with alumnium foil.  Wrap tortillas in damp dish towl and microwave until warm and pliable, about 1 minute.  Lay warm tortillas on counter.  Mound rice across the center of each tortilla, close to the bottom edge, then top with chicken avocado and Monterey Jack.
5.  Whisk 2 tablespoons cilantro into the green tomatillo sauce.  Add tomatillo sauce on top of chicken on tortilla.  Working with one tortilla at a time, fold sides and then bottom of tortilla over filling, pulling back on tortilla firmly to tighten it around filling; continue to roll tightly into burrito.  (Burritos can be held up to 1 hour before baking.)  Place burritos seam side down on prepared sheet, cover tightly with foil, and back until hot throughout, 20 to 30 minutes.

6.  Before serving, reheat red sauce in saucepan, over medium heat until hot, about 3 minutes, loosening with water to achieve perfect consistency.  Reheat green sauce in a separate saucepan.
7.  Arrange burritos on individual plates.  Pour red sauce all over burrito.  Top with tomatillo sauce, and drizzle mexican crema over the top of burrito.  Sprinkle with cilantro and serve.

Tomatillo Salsa

1 pound tomatillos, husks and stems removed, rinsed well and dried
1 teaspoon vegetable oil
1 small white onion, cut into wedges
1/2 cup fresh cilantro
1 jalapeno chile, stemmed, halved and seeded
2 tablespoons lime juice
1 garlic clove, minced
salt
2 teaspoons extra virgin olive oil
sugar

1.  Adjust oven rack to 6 inches from broiler element and heat broiler.  Line rimmed baking sheet with aluminum foil.  Toss tomatillos and onion wedges with vegetable oil and transfer to prepared baking sheet.  Broil until tomatillos are spotty brown and skins begin to burst, about 7-10 minutes.  Transfer tomatillos and onions to food processor and let cool completely.
2.  Add cilantro, jalapeno, lime juice, garlic and 1/4 teaspoon salt.  Pulse until slightly chunky, about 20 pulses.  Let sit at room temp for 30 minutes, add olive oil and sugar to taste.