Chipotle Lime Chicken Burrito Bake

• 1 lb boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 cup frozen peas
• 1 cup salsa
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1 tsp lime zest
• 2 tbsp lime juice
• 1 (10 oz) can enchilada sauce
• 2 cups shredded Mexican blend cheese
• 4 large tortillas, torn into pieces
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp garlic powder

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook chicken in a skillet over medium heat until fully cooked, then shred.
3. 3 In a large bowl, combine shredded chicken, black beans, corn, peas, salsa, chipotle peppers, lime zest, lime juice, cumin, and garlic powder.
4. 4 Spread half of the enchilada sauce in a greased 9x13 inch baking dish.
5. 5 Layer half of the chicken mixture over the sauce, followed by half of the cheese and torn tortillas.
6. 6 Repeat layers ending with cheese on top.
7. 7 Bake uncovered for 30-35 minutes until bubbly and cheese is melted.
8. 8 Garnish with cilantro before serving.

Equipment

• 9x13 inch baking dish
• skillet
• mixing bowl

Variations

• Add diced tomatoes for extra freshness.
• Substitute chicken with seasoned tofu for a vegetarian option.

Substitutions

• If enchilada sauce is unavailable, substitute with a mix of tomato sauce and taco seasoning.

Pairings

• Pairs well with Mexican rice and refried beans.
• A cold Mexican lager complements the flavors nicely.

Nutrition

Tips

• For extra spice, add more chipotle peppers.
• Use leftover cooked chicken to save time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350°F until hot.

Serving Suggestions

• Serve with a side of guacamole and a fresh green salad.
• Pair with a tangy Mexican rice on the side for a complete meal.

FAQ