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!
NOTE: For this recipe, I halved my Spanish Rice recipe. You could also make the entire recipe and enjoy the leftovers.
1Tablespoonolive oil
1/4cuponion- diced
1clovegarlic- minced
2teaspoonscumin
kosher salt and freshly ground black pepper- to taste
3/4cuplong-grain rice
1 1/8cupslower-sodium chicken broth
5oz.Ro-tel- can use HOT version, if preferred
7oz.black beans- rinsed and strained
1/2largelime- freshly squeezed
2Tablespoonscilantro- chopped, for serving
For the Chipotle Crema:
1 1/4cupsplain Greek yogurt- use full-fat version
1chipotle pepper in adobe sauce- minced finely
2teaspoonsadobe sauce
1largelime- freshly squeezed
1/2teaspoongarlic powder
kosher salt and freshly ground black pepper- to taste
Other ingredients:
8largeflour 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).