Ancho Chicken Burritos

Name: Ancho Chicken Burritos
Prep time: 30 min
Total time: 40 min
Yield: 1 - 6
Ingredients: 4 large plum tomatoes, halved; 4 garlic cloves; 1 onion, cut into 6 wedges; 1 tbsp. vegetable oil; Juice of 2 limes; 2 tsp. honey; 2 tsp. dried oregano; 1 tsp. ground cumin; 1 tsp. ancho chile powder; 1 1/2 tsp. kosher salt; 1 rotisserie chicken, skin removed and meat shredded (about 4 cups); 1 15-oz. can black beans, drained and rinsed; 1 tbsp. Mexican-style hot sauce (such as Cholula), plus more for serving; 6 burrito-size flour tortillas, warmed; 1 c. guacamole; 2 c. cooked white rice, warmed; 8 oz. monterey jack cheese, shredded (about 2 cups); Tortilla chips, for serving

Don't forget the hot sauce!

By Ree DrummondPublished: Aug 30, 2022

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Ralph Smith

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Yields:

1 - 6

Prep Time:

30 mins

Total Time:

40 mins

If you're not using leftover rotisserie chicken, then cooking is about to get a whole lot easier for you! As Ree Drummond would say, "Rotisserie chicken is the secret to this easy dinner!" This is a chicken burrito stuffed with juicy seasoned chicken, black beans, cooked rice, guacamole, and melty monterey jack cheese. Add a dab of your favorite Mexican-style hot sauce (such as Cholula) and serve with tortilla chips. It's a Mexican recipe that's ready under an hour—ideal for any night of the week!

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Ingredients

4 large plum tomatoes, halved
4 garlic cloves
1 onion, cut into 6 wedges
1 Tbsp. vegetable oil
Juice of 2 limes
2 tsp. honey
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. ancho chile powder
1 1/2 tsp. kosher salt
1 rotisserie chicken, skin removed and meat shredded (about 4 cups)
1 15-oz. can black beans, drained and rinsed
1 Tbsp. Mexican-style hot sauce (such as Cholula), plus more for serving
6 burrito-size flour tortillas, warmed
1 cup guacamole
2 cups cooked white rice, warmed
8 oz. monterey jack cheese, shredded (about 2 cups)
Tortilla chips, for serving

Directions

1. Step 1Position an oven rack about 4 inches from the top and preheat the broiler. Toss the tomatoes, garlic and onion with the vegetable oil on a rimmed baking sheet. Arrange the tomatoes cut-side down; broil until the skins are charred and the onion and garlic are starting to soften, 6 to 7 minutes.
2. Step 2Scrape the tomato-onion mixture into a blender along with any pan juices. Add the lime juice, honey, oregano, cumin, chile powder and salt and blend until smooth.
3. Step 3Combine the chicken with the pureed sauce in a large skillet over medium-high heat. Cook, stirring occasionally, until the sauce is bubbling and the chicken is heated through, about 4 minutes.
4. Step 4Toss the beans with the hot sauce in a medium microwave-safe bowl and warm in the microwave.
5. Step 5Lay a tortilla on a flat surface. Spread the lower third of the tortilla with about 3 tablespoons of the guacamole. Top with 1/3 cup rice, a heaping 1/4 cup beans, 2/3 cup chicken and 1/3 cup cheese. Fold in the sides and roll up to seal. Repeat with the remaining ingredients. Serve with tortilla chips.