Name: Chipotle Chicken Burritos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; 1/2 (7-ounce) can chipotle chiles in adobo (or the whole can if you like it extra spicy); 1 small yellow onion, roughly chopped; 1 medium tomato, roughly chopped; 2 cloves garlic, smashed and peeled; 2 tablespoons packed brown sugar; 1 teaspoon ground cumin; Kosher salt and black pepper; 4 burrito-size flour tortillas, warmed; Cilantro Lime Rice; Quick and Easy Black Beans; Guacamole; Queso chihuahua or other Mexican cheese; Sour cream; Chipotle hot sauce, optional

Chipotle Chicken Burritos

A burrito, wrapped in foil and sliced in half to show what's inside: cilantro lime rice, black beans, chipotle chicken, guacamole, cheese and sour cream.

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These chipotle chicken burritos are piled high with spicy marinated chicken, cilantro lime rice, black beans and plenty of cheese.

Author: Emily Hanka
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4 burritos 1x

Ingredients

Scale

For the chicken:

1 1/2 pounds boneless, skinless chicken thighs
1/2 (7-ounce) can chipotle chiles in adobo (or the whole can if you like it extra spicy)
1 small yellow onion, roughly chopped
1 medium tomato, roughly chopped
2 cloves garlic, smashed and peeled
2 tablespoons packed brown sugar
1 teaspoon ground cumin
Kosher salt and black pepper

For the burritos:

4 burrito-size flour tortillas, warmed
Cilantro Lime Rice
Quick and Easy Black Beans
Guacamole
Queso chihuahua or other Mexican cheese
Sour cream
Chipotle hot sauce, optional

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Instructions

Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
Marinate the chicken: In a blender, combine the chipotle chiles, onion, tomato, garlic, brown sugar, cumin, salt and pepper, and blend until smooth. Place chicken in a shallow dish or plastic bag and pour over half of the marinade, then toss to coat the chicken evenly. Set aside and marinate for 30 minutes on the counter or up to overnight in the refrigerator.
Make the extras: While the chicken is marinating, make the cilantro lime rice, black beans and guacamole according to recipe directions.
Cook the chicken: Arrange the chicken on the parchment-lined baking sheet and place in preheated oven. Bake for 15-17 minutes, or until a meat thermometer inserted in the thickest part reads at least 165°F. Let rest for a few minutes, then cut into bite-sized pieces.
Assemble: Spread a healthy scoop of the guacamole in the middle of a warmed tortilla, then pile on the rice, beans, chicken, cheese and sour cream. Roll it up (wrap it in foil to hold it together better) and enjoy with a drizzle of chipotle hot sauce, or more of the marinade you set aside earlier if you like it extra spicy.

Find it online: https://www.emilyeatsthings.com/chipotle-chicken-burritos/