MEXICAN CHICKEN BURRITOS WITH CHIPOTLE CREMA

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Mexican Chicken Burritos with Chipotle Crema joins the desired tastes and surfaces in a tortilla. Moderate meal some chicken bosoms in the broiler, make some Spanish Rice and Beans, and afterward prepare a straightforward Chipotle Crema for a definitive supper!

We love our stacked burritos, and these days, there are numerous eateries that serve them. What’s pleasant about this formula, other than the extraordinary flavor, is that you can cause the fixings and afterward to eat burritos several days.

Here’s a thought. Make the chicken, Spanish Rice, and Chipotle Crema, and afterward add different choices like Mexican destroyed hamburger, cilantro lime rice, and some Creamy Avocado Dressing. At that point you’ll need to slash up certain tomatoes, daintily cut some avocado, and cleave up some additional cilantro. This, my companions, is known as a Mexican Fiesta!

Ingredients

For the chicken:

  • 6 large chicken breasts (about 3 pounds) – butterflied
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tablespoons olive oil
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For the Spanish Rice and Beans:

  • 1 Tablespoon olive oil
  • 1/4 cup onion – diced
  • 1 clove garlic – minced
  • 2 teaspoons cumin
  • kosher salt and freshly ground black pepper – to taste
  • 3/4 cup long-grain rice
  • 1 1/8 cups lower-sodium chicken broth
  • 5 oz. Ro-tel – can use HOT version, if preferred
  • 7 oz. black beans – rinsed and strained
  • 1/2 large lime – freshly squeezed
  • 2 Tablespoons cilantro – chopped, for serving

For the Chipotle Crema:

  • 1 1/4 cups plain Greek yogurt – use full-fat version
  • 1 chipotle pepper in adobe sauce – minced finely
  • 2 teaspoons adobe sauce
  • 1 large lime – freshly squeezed
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground black pepper – to taste

Other ingredients:

  • 8 large flour tortillas
  • cotija cheese, chopped cilantro, cherry tomatoes – to serve

Instructions

  1. Butterfly chicken breasts and pat dry. Then place on a baking sheet lined with parchment paper. Spread seasoning mix over the top of each breast. Drizzle with olive oil. Bake in a preheated 275 degree oven for 35-45 minutes, or until done. (Test with a digital thermometer. Chicken is done at 165 degrees.) Cool slightly, and then shred. (I often use a standing mixer with a paddle attachment.)
  2. Cook the rice. In a medium stock pot, heat olive oil over medium heat. Add onion and cook until soft. Add garlic and stir for another 30 seconds or so. Add seasonings (cumin, salt, and pepper) and then add the rice to brown slightly. Add the chicken broth and rotel, and simmer on medium heat until the liquid absorbs, approximately 20 minutes or so. Add black beans, freshl lime juice, and cilantro.
  3. Make the crema by combining all ingredients – the Greek yogurt, the minced chipotle pepper plus adobe sauce, freshl lime juice, and seasonings. Mix well and store in refrigerator until ready to serve.
  4. Assemble burritos by layering the chicken and rice on warmed tortillas, along with condiments – like Chipotle crema, cherry tomatoes, avocado slices, cotija cheese, and extra cilantro (if desired).
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Nutrition

Calories: 467kcal | Carbohydrates: 41g | Protein: 46g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 746mg | Potassium: 926mg | Fiber: 4g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 3mg

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