Chicken-Chipotle Burrito Bowls
1 lb. boneless, skinless chicken breast halves, cubed
1 (15-oz.) can black beans, drained and rinsed
1 cup frozen corn
2 cups canned, crushed tomatoes
1 to 2 teaspoons finely chopped canned chipotle chile peppers in adobo sauce
1/2 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 clove garlic, minced
4 corn tortillas, cut or torn into bite-sized pieces
2 cups hot cooked white rice
several cups of shredded pepperjack cheese
sour cream & chopped 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 tortilla pieces over the top followed by the shredded pepperjack cheese.
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. Serve with sour cream and cilantro, if desired.
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