CHICKEN CHIPOTLE BURRITO BOWLS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chicken Chipotle Burrito Bowls image

We thought this recipe was awesome!Tons of flavor. Add your chipotles to taste. We like it spicy, so I add more. I also added way more cumin. Instead of topping it with plain sour cream, I topped it with Recipe #366559 That went wonderful with it! The recipe doubles very nice. Makes great wraps with leftovers. Before adding your bean mixture, taste to see if it needs salted. I added salt to mine. You may need more rice than the recipe calls for. Source - Chefmeow

Provided by Linajjac

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb skinless chicken breast half, cubed
15 ounces black beans, drained and rinsed
1 cup frozen corn
2 cups canned crushed tomatoes (I used diced mexican tomatoes.)
2 teaspoons finely chopped canned chipotle chiles in adobo
1/2 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 garlic clove, minced
4 corn tortillas (cut or torn into bite-sized pieces)
2 cups hot cooked white rice
sour cream
shredded cheddar cheese or monterey jack pepper cheese
fresh cilantro

Steps:

  • Heat oven to 350.
  • Spray a rectangular glass baking dish with nonstick cooking spray.
  • Arrange chicken in an even layer in baking dish.
  • In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro and garlic then pour mixture evenly over chicken.
  • Sprinkle with tortilla pieces then bake for 30 minutes.
  • To serve divide rice evenly among four serving bowls and top with chicken mixture.
  • Garnish with sour cream, shredded cheese and cilantro if desired.

Nutrition Facts : Calories 478.7, Fat 4.9, SaturatedFat 1, Cholesterol 72.6, Sodium 146.4, Carbohydrate 73, Fiber 10.5, Sugar 0.2, Protein 37.1

There are no comments yet!