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Chipotle Chicken Burritos Recipe

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This recipe for Chipotle Chicken Burritos, by , is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Prior
Added: Wednesday, July 22, 2009


1 (7 oz.) can diced green chiles
2 tsp. black pepper
4 tsp. cumin powder
2 T. dried oregano
6 tsp. minced garlic
1/2 c. vegetable oil
1 T. dried chopped onion
4 lbs. cubed or shredded chicken
Flour tortillas (burrito size)

Put all ingredients except the chicken in the blender. Mix until the marinade is well blended (1-2 minutes). Shred or cube chicken. Poke holes in the chicken and place the chicken in a large pan. Spread the marinade evenly over the chicken. Refrigerate at least one hour (up to 24 hours).

After marinating the chicken, pour a small amount of oil into a large frying pan. Put half of the chicken (with marinade still on it) into the frying pan and grill over medium heat until the chicken is no longer pink inside. Using the spatula, cut the chicken into small pieces. Repeat with the remaining chicken.

Place desired amount of chicken on a flour tortilla. Add cilantro rice and other toppings of your choice (black beans, pinto beans, cilantro rice, corn, sour cream, cheese, lettuce, tomatoes or salsa).




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