Crispy Chicken Burritos with Creamy Chipotle Sauce
These Crispy Chicken Burritos with Creamy Chipotle Sauce are a delightful and comforting dish perfect for family gatherings and busy weeknights.
Ingredients
Filling ingredients
- 2 cups cooked chicken (shredded) Rotisserie chicken works wonders here.
- 1 cup cooked rice Brown or white, whichever you prefer.
- 1 cup black beans (canned and rinsed) Adds a boost of protein.
- 1 cup shredded cheese (like Monterey Jack or Cheddar) For that melty cheese goodness.
- 4 large flour tortillas Substitute with whole wheat or spinach tortillas for more fiber.
- 1/2 cup sour cream Adds richness and creaminess.
- 1-2 tablespoons chipotle in adobo sauce Adjust based on heat preference.
- olive oil (for frying) Needed for achieving a crispy exterior.
- salt and pepper To taste.
Instructions
Preparation
- In a large bowl, mix the shredded chicken, cooked rice, black beans, and shredded cheese. Season with salt and pepper.
Creamy Chipotle Sauce
- In a separate bowl, whisk together the sour cream and chipotle in adobo sauce until smooth.
Assembly
- Lay the tortillas flat and add a generous scoop of the filling in the center.
- Drizzle about a tablespoon of the chipotle sauce over the filling and fold the sides over before rolling it up tightly.
Cooking
- In a large skillet, add about 1/4 inch of olive oil over medium heat. Wait until the oil shimmers.
- Place the burritos seam-side down in the skillet, frying for about 3-4 minutes per side until golden brown and crispy.
- Transfer them to a plate lined with paper towels to absorb excess oil.
Serving
- Slice the burritos in half to reveal their scrumptious interior and drizzle any remaining chipotle sauce on top.
Notes
Store uncooked burritos in an airtight container and refrigerate for up to 2 days. Cooked burritos can last 3 days. Reheat in a skillet or oven until warmed through. Don't overfill burritos; ensure the oil is hot for a crispy texture.