Chipotle Chicken Burritos with Ranch Sour Cream
Burrito with chipotle chicken, black beans, cheese, rice, lettuce, tomato and tasty ranch sour cream
Ingredients
For the chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into bite sized pieces
- 2 tbsp mashed chiles in adobo sauce (just mash with a fork) or 1 tsp dried chipotle chili powder
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1/2 tsp smoked paprika
For the sour cream:
- 1/2 cup sour cream
- 1/2 tsp dried chipotle chile powder
- 1/4 cup ranch dressing
- salt to taste
For the burritos:
- 4 burrito sized tortillas
- diced tomatoes
- shredded lettuce
- shredded cheese I used Mexican blend
- black beans
- cooked rice
Instructions
- Mix the marinade ingredients well and add the diced chicken. Mix well and allow to marinate for 10 mins up to overnight. Heat a large skillet over medium heat and add 2 tbsp oil. Add the chicken and cook, stirring occasionally, until browned and cooked through. Drain the black beans and add as much as you like to the pan to warm them.
- Combine the sour cream ingredients and mix well.
- Lay out a tortilla and make a line of sour cream down the center, leaving 2 inches open around the outside of the tortilla. Add rice, chicken and beans, lettuce and tomato and cheese and roll up your burrito. Serve with hot sauce and extra ranch sour cream on the side.
Tried this recipe?Let us know how it was!