Chicken Burrito Recipe – How to Make Chicken Burritos

Chicken Burrito Recipe - How to Make Chicken Burritos
ancho chicken burritos

Ralph Smith

If you’re not using leftover rotisserie chicken, then cooking is about to get a whole lot easier for you! As Ree Drummond would say, “Rotisserie chicken is the secret to this easy dinner!” This is a chicken burrito stuffed with juicy seasoned chicken, black beans, cooked rice, guacamole, and melty monterey jack cheese. Add a dab of your favorite Mexican-style hot sauce (such as Cholula) and serve with tortilla chips. It’s a Mexican recipe that’s ready under an hourโ€”ideal for any night of the week!

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Yields:

1 – 6

Prep Time:

0

hours

30

mins

Total Time:

0

hours

40

mins

4


large plum tomatoes, halved

1


onion, cut into 6 wedges

1 tsp.

ancho chile powder

1


rotisserie chicken, skin removed and meat shredded (about 4 cups)

1


15-oz. can black beans, drained and rinsed

1 tbsp.

Mexican-style hot sauce (such as Cholula), plus more for serving

6


burrito-size flour tortillas, warmed

2 tbsp.

cooked white rice, warmed

8oz.

Monterey Jack Cheese, shredded (about 2 cups)

Tortilla chips, for serving

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  1. Position an oven rack about 4 inches from the top and preheat the broiler. Toss the tomatoes, garlic and onion with the vegetable oil on a rimmed baking sheet. Arrange the tomatoes cut-side down; broil until the skins are charred and the onion and garlic are starting to soften, 6 to 7 minutes.
  2. Scrape the tomato-onion mixture into a blender along with any pan juices. Add the lime juice, honey, oregano, cumin, chile powder and salt and blend until smooth.
  3. Combine the chicken with the pureed sauce in a large skillet over medium-high heat. Cook, stirring occasionally, until the sauce is bubbling and the chicken is heated through, about 4 minutes.
  4. Toss the beans with the hot sauce in a medium microwave-safe bowl and warm in the microwave.
  5. Lay a tortilla on a flat surface. Spread the lower third of the tortilla with about 3 tablespoons of the guacamole. Top with 1/3 cup rice, a heaping 1/4 cup beans, 2/3 cup chicken and 1/3 cup cheese. Fold in the sides and roll up to seal. Repeat with the remaining ingredients. Serve with tortilla chips.

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