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Quick Notes: I was definitely inspired by Taco Bell’s dollar menu spicy chicken burrito. That’s pretty much where the similarities end. For the flavor, I went with my tried and true southwest seasoning mix to bring a smoky heat to the creamy chipotle chicken grilled burritos. I did both my chicken and rice in an instant pot, but you could definitely do the chicken in the oven and the rice in a rice cooker or on the stovetop as well. This yielded about 8 burritos, but I’m calling it four servings.
Ingredients
- 8 flour tortillas
- 3 chicken breasts
- 2 cups long-grain rice
- 2 cups water
- 1 cup chicken stock
- 1 block cream cheese
- 1 can black beans
- 1 bunch of cheese
- 1 cup sour cream
- 1 bunch cilantro
- 2 tablespoons lime juice, divided
- 1 tablespoon paprika
- 1 tablespoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons cayenne pepper
- 1/2 teaspoon cumin
- salt and pepper
Instructions
- Rinse rice. If using the instant pot, add the rice and water to the pot. Set to 6 mins manual cook, and seal it. Allow an eight-minute natural release. If cooking on the stovetop, follow packaging instructions.
- While it is cooking, chop your cilantro. The whole damn bunch of it. Set aside two tablespoons. Once the rice is done, add all the remaining cilantro and 1 tablespoon of the lime juice. Set aside the rice somewhere it can stay mostly warm.
- Now, add your chicken and stock to the instant pot. Salt and pepper the chicken. Close the lid and manual cook for 8 minutes. Instant release once it's done and discard the stock. If you don't have an instant pot, bake it in the oven for 25 minutes.
- Shred the chicken using an electric or stand mixer. Don't obliterate the fuckin thing, but shred it well. Add it back to the instant pot and set the instant pot to saute mode, medium (or on the stovetop in a large saucepan over medium-high heat).
- Add the sour cream, cream cheese, and all the spices. Let it cook until everything is all melty and easy to stir. Continue cooking until it gets bubbly and then let it cook just a couple more minutes, stirring frequently. I also like to add some salt, but do so to your taste. Turn off/remove from heat.
- Add a large skillet to the stovetop on medium-high heat.
- Take a tortilla, start with a sprinkling of shredded cheese, a couple of tablespoons of chicken, a couple of spoons of black beans, and then a couple of tablespoons of rice. Roll up your burrito, then toss it on the preheated skillet. Cook about 20 seconds on each side.
Love the smoky chipotle flavor? Give this Santa Fe Chicken Salad a try.
2 comments
I don’t do the insta-pot thing. I followed the recipe otherwise pretty much to the letter, and it was AMAZING.
Since I was cooking on the stove top I added a splash of heavy cream and 1/2 the cheese into the beans and did the other 1/2 the cheese and cream cheese with the shredded chicken, in small sauce pans. Will definitely make it again! Thank you!
Absolutely! I’m so glad you enjoyed my food ❤️
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