Get ready to transform your dinner routine with these mouthwatering Mexican Chicken Burritos that promise to transport your taste buds straight to the heart of Mexico! Imagine tender, juicy shredded chicken nestled in a warm flour tortilla, packed with creamy black beans, sweet corn, and a spicy chipotle crema that will make your palate dance. These aren't just burritos - they're a culinary adventure waiting to happen in your very own kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese
- 4 large flour tortillas
- 1/2 cup sour cream
- 2 tablespoons chipotle in adobo sauce
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients for the Mexican Chicken Burritos with Chipotle Crema. Make sure you have 2 cups of cooked, shredded chicken, 1 cup of drained and rinsed black beans, 1 cup of corn (frozen or canned), 1 cup of shredded cheese, 4 large flour tortillas, 1/2 cup of sour cream, 2 tablespoons of chipotle in adobo sauce, 1 sliced avocado, 1/4 cup of chopped fresh cilantro, and salt and pepper to taste.
- In a medium bowl, combine the cooked shredded chicken, black beans, corn, and half of the shredded cheese. Season the mixture with salt and pepper to taste, mixing well to ensure the ingredients are evenly distributed.
- In a separate small bowl, prepare the chipotle crema by mixing together the sour cream and chipotle in adobo sauce. Adjust the amount of chipotle based on your desired level of spiciness. Stir until well combined and set aside.
- Preheat your oven to 350°F (175°C) to warm the burritos after assembling them.
- To assemble the burritos, lay a large flour tortilla flat on a clean surface. Spoon a generous portion of the chicken and bean mixture onto the center of the tortilla, leaving space at the edges for folding.
- Top the chicken mixture with a few slices of avocado, a sprinkle of the remaining shredded cheese, and a spoonful of the chipotle crema. Add a sprinkle of fresh cilantro for added flavor.
- Carefully fold in the sides of the tortilla over the filling, then roll the tortilla from the bottom up to enclose the filling completely. Repeat this process with the remaining tortillas and filling.
- Once all burritos are assembled, place them seam-side down in a baking dish. If desired, drizzle any remaining chipotle crema over the top of the burritos and sprinkle with extra cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 15-20 minutes, or until the burritos are heated through and the cheese is melted.
- After baking, remove the foil and let the burritos cool for a few minutes. Serve warm, garnished with additional avocado slices and chopped cilantro, alongside extra chipotle crema for dipping.
Tips
- For maximum flavor, use rotisserie chicken or freshly grilled chicken breasts instead of pre-cooked chicken.
- Make your chipotle crema ahead of time and let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Don't overfill your burritos - leave enough room to fold them securely to prevent ingredients from spilling out during baking.
- For a crispy exterior, brush the burritos lightly with olive oil before baking or finish them under the broiler for 2-3 minutes.
- If you prefer a spicier crema, add an extra tablespoon of chipotle in adobo sauce or include some finely chopped jalapeños.
- These burritos can be prepared in advance and refrigerated before baking - perfect for meal prep or busy weeknights!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
