1 chipotle chile in adobo sauce, chopped, plus 1 to 2 T. sauce from the can
1 14-ounce can pinto beans, drained and rinsed
1 1/2 c. shredded rotisserie chicken, skin removed
1/4 c. roughly chopped fresh cilantro
Kosher salt
4 burrito-size flour tortillas
1 1/3 c. cooked white rice, warmed
1 1/3 c. shredded monterey jack cheese
1 1/3 c. shredded romaine lettuce
Guacamole, for serving
Instructions
Heat the vegetable oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle, and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole.
Originally Submitted
4/7/2013
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