Chicken Burrito

Chicken Burrito, the way we make it

Make it at home

Ingredients

• 2 large (10") flour tortillas
• 2 boneless, skinless chicken thighs (about 10 oz total)
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp neutral oil
• 1 cup cooked Mexican rice (store-bought or homemade)
• ¾ cup canned refried beans, warmed
• 1 cup shredded Mexican cheese blend (Oaxaca, cheddar, or Monterey Jack), divided
• **Red sauce:** 1 cup canned crushed tomatoes, 2 cloves garlic (minced), 1 chipotle pepper in adobo (minced), ½ tsp cumin, salt to taste — simmer 10 minutes
• 1 ripe avocado, 2 tbsp sour cream, 1 tbsp lime juice, salt — blend for creamy avocado sauce
• 1 jalapeño, sliced into rounds
• Fresh cilantro leaves

Instructions

1. 1

   **Season and cook the chicken:** Toss chicken thighs with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Heat oil in a skillet over medium-high heat and cook chicken 5-6 minutes per side until cooked through. Rest 5 minutes, then slice thin.

2. 2

   **Make the red sauce:** In a small saucepan, combine crushed tomatoes, minced garlic, chipotle in adobo, and cumin. Simmer over medium heat for 10 minutes, stirring occasionally. Season with salt and set aside.

3. 3

   **Make the creamy avocado sauce:** Blend or mash together avocado, sour cream, lime juice, and a pinch of salt until smooth. Set aside.

4. 4

   **Warm the tortillas:** Heat each tortilla in a dry skillet over medium heat for 20-30 seconds per side until soft and pliable.

5. 5

   **Build the burrito:** Spread a layer of warmed refried beans on the lower third of each tortilla. Top with sliced chicken, a scoop of rice, and about 2 tbsp of shredded cheese.

6. 6

   **Roll tightly:** Fold in the sides, then roll from the bottom up. Place seam-side down in the warm skillet over medium heat and press lightly. Cook 1-2 minutes per side until golden and sealed.

7. 7

   **Sauce and melt:** Place the seared burritos in an oven-safe dish. Ladle red sauce generously over the top, then cover with the remaining shredded cheese. Broil on high for 2-3 minutes until the cheese is bubbly and lightly browned.

8. 8

   **Plate and garnish:** Serve with a side of rice and extra refried beans. Dollop creamy avocado sauce alongside, scatter jalapeño rounds over the cheese, and finish with fresh cilantro.