Lucinda's Chipotle Chicken Burrito Recipe

Name: Lucinda's Chipotle Chicken Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds skinless, boneless chicken thighs; 1 medium onion, quartered, plus 1 small onion, cut into 1/2-inch dice; 2 bay leaves; 1 tablespoon vegetable oil; 1/2 teaspoon dark brown sugar; 1 large chipotle in adobo, stemmed, plus 1 tablespoon adobo sauce; 1 cup canned diced tomatoes with their juice; Kosher salt and freshly ground pepper; 1/2 cup sour cream; 3 tablespoons canned chopped green chiles, drained; 1 1/2 teaspoons water; Four 12-inch flour tortillas, warmed; 6 ounces Monterey jack cheese, shredded (1 1/2 cups); One 15-ounce can black beansdrained, rinsed and patted dry; 2 cups shredded iceberg lettuce; 1/2 cup prepared pico de gallo salsa; 1 small Hass avocadohalved, peeled and cut lengthwise into 12 slices

Servings: persons

2 pounds skinless, boneless chicken thighs
1 medium onion, quartered, plus 1 small onion, cut into 1/2-inch dice
2 bay leaves
1 tablespoon vegetable oil
1/2 teaspoon dark brown sugar
1 large chipotle in adobo, stemmed, plus 1 tablespoon adobo sauce
1 cup canned diced tomatoes with their juice
Kosher salt and freshly ground pepper
1/2 cup sour cream
3 tablespoons canned chopped green chiles, drained
1 1/2 teaspoons water
Four 12-inch flour tortillas, warmed
6 ounces Monterey jack cheese, shredded (1 1/2 cups)
One 15-ounce can black beansdrained, rinsed and patted dry
2 cups shredded iceberg lettuce
1/2 cup prepared pico de gallo salsa
1 small Hass avocadohalved, peeled and cut lengthwise into 12 slices

1
In a large saucepan, combine the chicken thighs, quartered onion, garlic and bay leaves.
2
Add enough water to cover the chicken and bring to a simmer.
3
Cover and cook over moderately low heat until the chicken is fork tender, 1 hour.
4
Remove the chicken and shred it into bite-size pieces.
5
Transfer the chicken to a medium bowl.
6
Meanwhile, in a skillet, heat the oil.
7
Add the diced onion and brown sugar and cook over moderately high heat until the onion is golden brown, 10 minutes.
8
Add the chipotle, adobo sauce and tomatoes and simmer over moderately low heat until thickened, 10 minutes.
9
Transfer the mixture to a food processor and blend until smooth.
10
Pour over the shredded chicken and season with salt and pepper.
11
In a blender, combine the sour cream with the green chiles and water and puree until smooth.
12
Season with salt and pepper.
13
Sprinkle the tortillas with the cheese.
14
Spoon the chicken mixture down the center of the tortillas.
15
Top the chicken with the black beans, lettuce, salsa, avocado and green-chile sour cream.
16
Bring the sides of the tortillas toward the center of the filling.
17
Fold the bottom of the tortilla up over the filling and continue to roll until the burrito closes.
18
Serve immediately.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds skinless, boneless chicken thighs, 1 medium onion, quartered, plus 1 small onion, cut into 1/2-inch dice, 2 bay leaves, 1 tablespoon vegetable oil, and more.

Yes, Lucinda's Chipotle Chicken Burrito falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lucinda's Chipotle Chicken Burrito

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions