Chipotle Chicken Burritos


Last week the idea of chipotle chicken burritos popped into my head. I started searching for recipes online but couldn't find any that sounded good. So I decided to create my own.

Chipotle Chicken Burritos
Source: A Cookaholic Wife Creation
Servings: 6 burritos
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    • 2 chicken breasts, cut into chunks
    • 1 small onion, diced
    • 1 can diced tomatoes in the juice
    • 1/2 tsp. brown sugar
    • 2 chipotle peppers in adobo sauce
    • 1 tbs. adobo sauce
    • 6 large tortilla shells
    • 1 can kidney beans, drained
    • 1 bag boil-in-the-bag brown rice
    • 1 1/2 cups taco cheese
    • 1/2 cup chicken stock 
    • sour cream
    • garlic powder, salt, pepper
    • olive oil 

1. Season the chicken breasts with garlic, salt and pepper. Add the chicken stock and chicken to a medium skillet over medium high heat. Cook until the chicken is no longer pink and the chicken stock has evaporated. Remove from the skillet and onto a plate. Shred the chicken.   
2. Add 1 tbs. olive oil, the onions and brown sugar to the skillet. Cook for 3-5 minutes or until the onions have caramelized. Add in the diced tomatoes in their juices, the chipotle pepper and the adobo sauce. Cook for 1-2 minutes.
3. In a medium saucepan, add water and cook the boil-in-a-bag rice according to directions.
4. In a small saucepan, drain the kidney beans and heat over low heat.
5. Pour the chipotle mixture into a blender and blend until smooth. Return to the skillet, adding the chicken. Stir to combine.
6. Once the beans are heated and the rice has been drained, add to the skillet. Stir to combine.
7. Serve on burrito tortilla shells with taco cheese and sour cream.
8. Enjoy!

* Note - if you aren't going to combine the rice and beans (or use them) in this recipe, use one chipotle pepper and 1/2 tbs. adobo sauce. 

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