Name: Chicken Burritos with Poblano Chiles and Corn
Prep time: 30 minutes
Total time: 30 minutes
Yield: 6 Servings
Ingredients: 3 tablespoons olive oil; 3 medium-size fresh poblano chiles, seeded, chopped (about 1 1/2 cups); 1 1/2 pounds skinless boneless chicken breast halves or cutlets, cut crosswise into 1/2-inch-thick strips; 1 3/4 teaspoons ground cumin; 1 3/4 teaspoons chili powder; 3/4 cup bottled red taco sauce; 2 cups frozen mixed white and yellow corn kernels, thawed, patted dry; 6 burrito-size flour tortillas; 2 cups (packed) grated four-cheese Mexican blend or queso fresco(about 8 ounces); 1 cup chopped fresh cilantro

Misha Gravenor Photography

The seasoning in this chicken burrito recipe is flavorful but not too spicy. It's a weeknight crowdpleaser. Now all you need is a margarita...

Recipe notes