Chipotle Chicken Burritos

Jason and I are pretty boring when it comes to Mexican food. We usually just brown up some ground turkey with an onion and add green peppers and taco seasoning. I was excited to try out a more authentic Mexican recipe (meaning one that doesn’t come from a pouch). This is a recipe from one of my favorite food blogs a few months ago. The recipe is adapted from Food and Wine, which has resulted in me seriously considering subscribing to the magazine.

Ingredients

  • 1 pound skinless chicken breasts
  • 1 medium onion, quartered, plus 1 small onion diced
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 2 tsp canola oil
  • 1/4 tsp brown sugar
  • 1 large chiptole in adobe sauce plus 1 TBSP adobo sauce
  • 1 cup canned diced tomatoes in their own juice
  • salt and pepper
  • 1/2 cup fat-free sour cream
  • 3 TBSP canned chopped green chiles, drained
  • 1.5 TBSP water
  • 4-12″ whole wheat flour tortillas, warmed
  • 3 ounces shredded mozzarella cheese
  • 15 ounce can black beans, rinsed and patted dry
  • 1/2 cup pico de gallo salsa
  • 1/2 cup guacamole

Directions

  1. In a large skillet, combine chicken breasts, quartered onion, garlic, and bay leaves. Add enough water to cover the chicken and bring to a simmer. Cover and cook over low heat until the chicken in fork tender. Remove the chicken and shred it into bite size pieces. Transfer t o a medium bowl.
  2. While the chicken is cooking, heat oil and add the diced onion. Saute for 1 minute and then add the brown sugar. Cook until the onion is golden brown. Add the chipotle, adobo sauce, and tomatoes. Simmer over low heat until thickened (about 10 minutes). If you’d like, pour into a food processor or blender and blend until smooth. Pour over chicken and season with salt and pepper.
  3. In a blender, combine the sour cream with the green chilies and water. Puree until smooth. Season with salt and pepper.
  4. Sprinkle tortillas with cheese. Top with chicken mixture and remaining sauces (chilie sauce, salsa, and/or guacamole). Fold the sides over and the bottom of the tortilla up over the filling. Roll up and secure with a toothpick.
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