Easy One-Pan Chicken Burritos

It's been one of those weeks. You know the kind. Too much stuff going on. Not feeling great. No time or energy for cooking or going out. Had to think of something I could throw together quickly and not mess up every pan and dish in the house. Only other requirement: flavor. Oh, and organic, of course.

Of all the times to have completely run out of my stock of homemade freezer meals! I like to have at least five dinners in the freezer at all times, but the freezer was bare.

I had flour tortillas and a jar of crushed tomatillos on hand, and that made me think of Chicken Enchiladas. Yeah, right! Chicken Enchilada Verde Casserole? Nope, today even that was too much work. So I just came up with a concoction that would cook in one pan and involved no chopping whatsoever. Just whip it up, wrap it in a tortilla and call it dinner.

Every ingredient is a pantry staple. I didn't care that it has no vegetables. And I certainly wasn't going to be bothering with garnishes and side dishes. Phht! I threw stuff in a pan and sat down and had a nice cup of tea while it did its thing. Well, I did eventually have to grate some cheese. But one could use packaged shredded cheese.

A burrito by itself is not very photogenic. That big expanse of white tortilla* looks pretty blah, but like I said, today was not a day for pretty garnishes. And anything remotely akin to photo styling was not going to happen, so there you have it. Sorry.

* I used store-bought tortillas this time, but I love making my own Homemade Flour Tortillas when I'm having a better week.

So tell me all about your latest sorry week!

Easy One-Pan Chicken Burritos

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
3 tablespoons unbleached all-purpose flour
1 3/4 cups lower sodium chicken broth
1 cup crushed tomatillos (Muir Glen organic)
1 teaspoon ground dried chiles*
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon oregano
1/4 teaspoon cumin
1 4-ounce can diced green chiles
1 4-ounce can sliced black olives
2 pounds boneless skinless chicken breasts
1 cup sour cream

* I don't use commercial chili powder because it has salt, garlic and other things in it besides chiles.

1 In 12-inch skillet (or Le Creuset 3.5-quart stainless steel saucier), heat butter and oil over medium heat. Stir in flour, cook for about 1 minute. Whisk in chicken broth. Cook, stirring, until thickened, about 3 minutes.

2 Stir in tomatillos, chile powder, salt, pepper, oregano, cumin, green chiles and olives. Place chicken breasts in pan. Bring to a simmer and continue to simmer over low heat, covered, about 25 to 30 minutes, until chicken is cooked through.

3 Remove chicken from pan. While sauce continues to simmer, uncovered (so it can reduce a bit), use two forks to shred chicken into bite-size pieces. Return chicken to the pan. Stir in sour cream.

4 Spoon mixture onto warm flour tortillas, top with shredded cheese, and fold. Great with chopped avocado, cilantro, etc.