Mexican Chicken Burritos with Chipotle Crema
Mexican Chicken Burritos with Chipotle Crema combines all the right tastes and textures in a tortilla. Slow roast some chicken breasts in the oven, make some Spanish Rice and Beans, and then whip up a simple Chipotle Crema for the ultimate dinner!
We love our loaded burritos, and nowadays, there are many restaurants that serve them. What’s nice about this recipe, other than the outstanding flavor, is that you can make the ingredients and then eat burritos for a couple of days.
Here’s an idea. Make the chicken, Spanish Rice, and Chipotle Crema, and then add other options like Mexican shredded beef, cilantro lime rice, and some Creamy Avocado Dressing. Then you’ll want to chop up some tomatoes, thinly slice some avocado, and chop up some extra cilantro. This, my friends, is called a Mexican Fiesta!
Ingredients needed for this recipe:
For the chicken:
- Chicken Breasts – You’ll need six large chicken breasts and butterfly them.
- Seasoning Mixture – A simple mixture of cumin, paprika, onion powder, red pepper flakes, kosher salt, and freshly ground black pepper.
- Olive Oil – Used to drizzle on the top of the breasts.
For the Spanish Rice and Beans:
Note: For this recipe, I halved my Spanish Rice and Beans recipe. If you want extra, just make the entire amount. It’s great served as leftovers too!
- Olive Oil – Used to sauté the veggies.
- Veggies – Onions and garlic.
- Seasonings – Ground cumin, kosher salt, and freshly ground black pepper.
- Rice – I like long-grain white rice, but you could also use brown. I recommend rinsing your rice before cooking, unless you like it extra sticky.
- Chicken Broth – I always use lower-sodium broth.
- Rotel – We love spice so I often use a hot version, but mild is great as well.
- Black Beans – Make sure you rinse and strain the beans.
- Lime – You’ll need to freshly squeeze one lime.
- Cilantro – Some chopped cilantro for serving.
For the Chipotle Crema:
- Greek Yogurt – I prefer using a full-fat plain Greek yogurt.
- Chipotle Pepper – Take one chipotle pepper and mince it finely. Then add a couple teaspoons of the adobe sauce.
- Lime – One lime, freshly squeezed.
- Seasonings – Some garlic powder, kosher salt, and freshly ground black pepper.
How to make these burritos:
These burritos are great for meal prep. Just prepare all the ingredients, and store in the refrigerator until ready to warm up and layer in tortillas. So perfect for work lunches too!
- Make the chicken. Preheat the oven to 275 degrees and prep a baking sheet with parchment paper. Butterfly the chicken breasts, pat dry (with paper towel), and lay on baking sheet. Mix the seasonings together and spread on top of the chicken. Drizzle with olive oil. Bake for approximately 35-45 minutes, or until done. A digital thermometer should read 165 degrees. When cool, shred the chicken. (I like to use a standing mixer with a paddle attachment to shred.)
- Cook the Spanish Rice and Beans. Use a medium stock pot, and heat over medium-high heat. Add olive oil and diced onion, and cook until soft, approximately 3-4 minutes. Add garlic and stir for about 30 seconds. Add the cumin, salt, and pepper. Then add the rice and brown slightly, stirring for a couple of minutes. Next add the chicken broth and Rotel, and simmer (on about medium) until the liquid absorbs. Add black beans, fresh lime juice, and cilantro (to serve).
- Prep the Chipotle Crema. Combine the Crema ingredients – the plain Greek yogurt, the minced chipotle pepper plus adobe sauce, fresh lime juice, and the seasonings. Mix well and refrigerate until ready to serve.
- Serve. Prep optional condiments like the avocado, tomatoes, etc. Warm up the tortillas, and layer the chicken, Spanish Rice and beans, chipotle Crema, and condiments.
- EAT. Enjoy!
Other delicious Mexican dishes for you to enjoy:
- Sweet Potato Enchilada Casserole – A meatless casserole, but SO much flavor.
- Chicken Tortilla Soup – Using homemade enchilada sauce is key!
- Mexican Quinoa Salad with Avocado Crema – A protein-packed salad, that I actually like for breakfast!
Kitchen Tools used for this recipe: (Affiliate Links)
Make this Tex-Mex recipe next: Sweet Potato Enchilada Casserole
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
xoxo ~Sue
Mexican Chicken Burritos with Chipotle Crema
Mexican Chicken Burritos with Chipotle Crema combines all the right tastes and textures in a tortilla. Slow roast some chicken breasts in the oven, make some Spanish Rice and Beans, and then whip up a simple Chipotle Crema for the ultimate dinner!
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Servings: 8 large burritos
Calories: 467kcal
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
For the Spanish Rice and Beans:
NOTE: For this recipe, I halved my Spanish Rice recipe. You could also make the entire recipe and enjoy the leftovers.
- 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
- 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.)
- 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.
- 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.
- 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).
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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This is now in the weekly rotation. It’s that good!
You can never go wrong with burritos!