Cantina Chicken Burrito
Bring the flavors of a vibrant Mexican cantina straight to your kitchen with this irresistible Cantina Chicken Burrito recipe! Packed with tender, shredded chicken seasoned with chili powder, cumin, and paprika, and simmered in a savory broth, these burritos are bursting with bold, smoky flavors. Each warm flour tortilla is loaded with fluffy cooked rice, protein-rich black beans, and a medley of fresh toppings, including shredded cheddar cheese, creamy sour cream, zesty salsa, and fragrant cilantro. A squeeze of fresh lime adds a bright, citrusy finish that perfectly balances the spices. With just 20 minutes of prep time and a simple assembly process, this recipe is ideal for weeknight meals or casual gatherings. Serve warm and pair it with extra salsa or lime wedges for a restaurant-quality experience. Keywords: Cantina Chicken Burrito, Mexican-inspired burrito, shredded chicken recipe, easy weeknight dinner, flavorful burrito fillings.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium jalapeño pepper
- 3 pieces garlic cloves
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth
- 2 cups cooked rice
- 1 15-ounce can canned black beans
- 4 pieces large flour tortillas
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.5 cup salsa
- 0.25 cup fresh cilantro
- 1 large lime
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with chili powder, cumin, paprika, salt, and black pepper.
Add the chicken breasts to the skillet and sear for about 4-5 minutes on each side until golden brown.
Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet.
Add chopped onion, minced garlic, and diced jalapeño. Sauté for about 3 minutes until the onions are translucent.
Return the chicken to the skillet, pour in the chicken broth, and bring to a simmer.
Reduce the heat to low, cover, and let it cook for 20 minutes or until the chicken is fully cooked and tender.
Remove the chicken and shred it using two forks.
Add the shredded chicken back to the skillet and mix with the remaining liquid.
Meanwhile, rinse and drain the black beans.
Warm the flour tortillas in a dry skillet for about 30 seconds on each side.
To assemble the burritos, place a tortilla on a flat surface. Add 1/2 cup of cooked rice, 1/4 of the chicken mixture, and 1/4 cup of black beans to the center of the tortilla.
Top with two tablespoons of shredded cheese, a dollop of sour cream, a spoonful of salsa, and a sprinkle of chopped cilantro and a squeeze of lime.
Fold the sides of the tortilla over the filling, then roll it from the bottom up to form a burrito.
Repeat with the remaining tortillas and filling.
Serve warm with extra salsa and lime wedges on the side.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1957 mg | 85% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 6.7 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
