Baked Chipotle Chicken Burritos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flour tortillas wrapped around seasoned chicken and rice, then baked in a chipotle and cheese sauce. Easy to assemble ahead, these taste like restaurant-quality burritos at home.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb. boneless skinless chicken breasts and/or thighs (cut into roughly 2 or 3 inch pieces)
- 3 canned chipotle peppers in adobo (chopped, plus 2 tablespoons of the adobo sauce)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- juice of one lime
- 1 cup chicken stock/broth
- 2 cups cooked rice
- 8 oz. shredded Monterey Jack cheese
- 4 burrito-sized flour tortillas
- chopped fresh cilantro and red onion (for serving (optional))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1689mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 558mg
- Calcium
- 554mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1689MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.