Smothered Ranch Chicken Burritos

Smothered Ranch Chicken Burritos For the Burritos: 2 lbs. chicken breast cut into chunks 2 tsp chili powder 1 tsp ground cumin 1/8 tsp onion powder 1/8 tsp garlic powder 1/8 tsp fresh ground black pepper 1 Tbsp olive oil 1/3 cup Ranch dressing 1 1/2 cups Mexican blend cheese divided 1/4 cup chopped cilantro 6 8 inch uncooked flour tortillas (I prefer the tortilla land brand) Diced avocados and tomatoes for topping, if desired For the Creamy Ranch Sauce: 2 tablespoons butter 2 tablespoons olive oil 1/4 cup flour 1/2 teaspoon cumin 2 cups chicken broth 1/2 cup sour cream 1 packet dry Ranch seasoning Preheat oven to 400°F. Line a baking sheet with foil. Season chicken pieces all over with chili powder, onion powder, garlic powder, cumin and salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook, turning once, until golden brown and cooked through. Remove to a plate, allow to rest for a few minutes and then shred into small pieces. Place chicken in a large bowl. Add ranch, 1/2 cup of shredded cheese, and cilantro. Place a big spoonful of filling down the center of each tortilla. Bring the bottom edge of the tortilla tightly over the filling, folding in the sides and rolling it up into a burrito. Place burritos on lined baking sheet and brush them with olive oil or spray with non stick cooking spray. Bake at 400°F for about 20-25 minutes or until golden brown and crispy. Meanwhile, prepare sauce by melting butter and olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for about 2 minutes. Add cumin. Gradually whisk in chicken broth and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat and stir in ranch seasoning and sour cream. Remove burritos from oven and turn the oven to HIGH broil. Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheese. Broil for 2-3 minutes, or is melted and bubbly. Remove from oven and top with diced avocados and tomatoes.