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Chicken Burritos Recipe


You can forget about Taco Bell because these chicken burritos are the best. Today I have for you a recipe for restaurant quality burritos. Unfortunately, these are not for everyone. Due to the many different ingredients, they can be time-consuming and rather expensive if you don’t have a lot of stuff on hand. If these things don’t bother you, you are in for a real threat. These burritos use thigh meat instead of chicken breasts and it was really a great change. Some of the ingredients that go into these burritos include- Monterey jack cheese, black beans, Pico de gallo, guacamole, cabbage, and a delicious sour cream/green chili sauce.   If you are in the mood for some amazing burritos give this recipe a try. Enjoy.


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Chicken Burritos Recipe


  • Author: Bobby

Ingredients

Scale
  • 1lb boneless, skinless chicken thighs
  • 1 medium onion (sliced)
  • 1 small onion (diced)
  • 2 garlic cloves (crushed)
  • 2 bay leaves
  • 2 teaspoons vegetable oil
  • ¼ teaspoon dark brown sugar
  • 1 cup canned diced tomatoes (with their juice)
  • 1 large chipotle (in adobo sauce, reserve adobo sauce)
  • 1 tablespoon adobo sauce (stemmed)
  • Salt and pepper (to taste)
  • ½ cup low-fat sour cream
  • 3 tablespoons diced canned green chilies (drained)
  • 1 ½ teaspoons water
  • four 12-inch whole wheat tortillas (warmed)
  • ¾ cup shredded Monterey jack cheese
  • 1 (15 ounces) can black beans (drained, rinsed and patted dry)
  • 1 cup shredded cabbage
  • ½ cup Pico De Gallo salsa
  • ½ cup guacamole

 

 


Instructions

  1. Place chicken thighs into a deep large saucepan. Add onion, garlic and bay leave. Add just enough water to cover the chicken thighs and bring it to a boil. Reduce heat and simmer.
  2. Cover and simmer for 1 hour or until the chicken pull apart easily with a fork. Remove the chicken thighs from the pan and shred them into bite-sized pieces. Transfer to a bowl and set aside.
    In another skillet heat oil.
  3. Add diced onion and brown sugar. Cook over medium-high heat until the onion is golden brown (about 10 minutes). Add the chipotle, 1 tablespoon of the adobo sauce, and canned tomatoes. Simmer over low (to medium) heat until the mixture has somewhat thickened (about 10 minutes).
  4. Pour the mixture in a food processor and blend until smooth. Pour over the shredded chicken and mix well. Season with salt and pepper.
  5. In a blender combine sour cream, green chilies, and water and puree until smooth. Season with salt and pepper.
  6. one at a time layout each tortilla. Sprinkle with cheese, spoon the chicken mixture down the center. Top the chicken with black beans, cabbage, salsa, guacamole, and sour cream sauce. Bring the sides of the tortilla toward the center of the filling. Fold the bottom of the tortillas up over the filling and continue to roll until the burrito closes.

8 comments

  1. amanda paige says:

    I made these the other night and they were absolutely DELICIOUS! The chilpotle pepper and the adobe sauce it came in added such a unique and mouth watering taste to them. My parents loved them! My dad said they were so good he would have payed for them!
    Bobby i love your recipes! Showing of your great culinary skills has inspired me immensely. I’m only 13.. but I’m always cooking and I love it, not to mention I’m pretty dang good!
    Oh, I know; I’m so modest (; But thank you so much for the inspiration and the yummy and gorgeous food/recipes 😀

  2. Julie says:

    This is an excellent recipe! I tried it and the taste is superb. I like that it is all natural with no artficial flavorings added.

  3. Charlotte says:

    I managed to make these in South Africa, thanks to some chilis my aunt brought me from America. Excellent. For some background, the local idea of Mexican food is thinks like ham and feta “burritos” and nachos made out of doritos and cheddar, so this was so welcome.

    I still can’t believe I made homemade chipoltes in adobo sauce.

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