Thursday, November 29, 2012

Chicken-Chipotle Burrito Bowls

This is going to be quick...I found the recipe here.  Sorry this picture isn't really camera battery is almost dead(like flashing battery light) and I can not find my charger anywhere!

I made this for dinner last night and it was SO good and SO easy!!  Next time I would add a little salt to the tomato mixture.  This is great in a bowl or wrapped up in a tortilla for lunch the next day.  The recipe said that it would feed 4, but if you make extra rice....I would say it will easily serve 6.

Chicken-Chipotle Burrito Bowls

1 lbBoneless, skinless chicken breast halves, cubed
1 (15-oz.) Can Black Beans, drained and rinsed
1 cup Frozen Corn
2 cups Canned, crushed tomatoes
1– 2 tsp Finely Chopped Canned Chipotle Chile Peppers In Adobo Sauce
½ tsp Ground Cumin
1 Tbsp Chopped Fresh Cilantro
1 clove Garlic, minced
4 Corn Tortillas, cut or torn into bite-sized pieces
2 cups Hot Cooked White Rice

Reduced-fat Dairy Sour Cream, optional

Reduced-fat Shredded Cheddar or Monterrey Jack Cheese (optional)

Fresh Cilantro, optional

Heat oven to 350 degrees. Spray a 9x13-inch glass baking dish with nonstick cooking spray.

Arrange chicken in an even layer in baking dish. In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro, and garlic; pour mixture evenly over chicken. Sprinkle with tortilla pieces.
Bake for 25 to 30 minutes or until chicken is tender and no longer pink.

To serve, divide rice evenly among four serving bowls. Top with chicken mixture. Garnish with sour cream, shredded cheese, and cilantro, if desired.

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