Chicken Chipotle Burrito Bowls

5.0(5)

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

by Linajjac·published 2009-04-18

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Servings

4 serving(s)

Total time

40 min

prep 10 min

Calories / serving

479 kcal

Ingredients (13)

serves

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

Instructions (7 steps)

01Heat oven to 350.
02Spray a rectangular glass baking dish with nonstick cooking spray.
03

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Rich recipe — supports nutrition-aware planning.