CHICKEN CHIPOTLE BURRITO BOWLS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marlin Estate in Heath, Texas in 1998. 1 pound boneless skinless chicken breast halves cubed 15 ounce can black beans drained and rinsed 1 cup frozen corn 2 cups canned crushed tomatoes 2 teaspoons finely chopped canned chipotle 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 Sour cream Shredded cheddar cheese or pepper jack cheese Fresh cilantro Heat oven to 350. Spray a rectangular 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 then pour mixture evenly over chicken. Sprinkle with tortilla pieces then bake for 30 minutes. To serve divide rice evenly among four serving bowls and top with chicken mixture. Garnish with sour cream, shredded cheese and cilantro if desired.

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