Pioneer Woman Chicken Burritos

Pioneer Woman chicken burritos turn rotisserie chicken, black beans and a charred ancho tomato sauce into a hearty, saucy burrito dinner in 40 minutes. Try this easy rotisserie chicken burrito recipe for game day, Super Bowl parties or busy weeknights, since it's make-ahead friendly and feeds a crowd.

Broil the tomatoes cut-side down until the skins are properly charred, because that smoky char is what gives the sauce its depth. Pull them early and the sauce tastes flat and a little raw.

Blending the broiled tomatoes, onion and garlic with lime, honey and ancho chile powder gives you a smoky-sweet sauce that rotisserie chicken soaks up in minutes. Tossing the black beans with hot sauce before rolling also puts a kick in every bite, so the burritos never taste bland.

Pioneer Woman Chicken Burritos

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

800

kcal

Shredded chicken simmers in a smooth, smoky ancho sauce, then gets rolled with rice, spicy beans, guacamole and melty cheese. Each tortilla comes out soft, stuffed and packed with layers of flavor.

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
  

Directions

• Broil the vegetables: Position an oven rack about 4 inches from the top and preheat the broiler. Toss 4 halved plum tomatoes, 4 garlic cloves and 1 onion cut into 6 wedges with 1 tablespoon vegetable oil on a rimmed baking sheet.
• Char the tomatoes: Arrange the tomatoes cut-side down and broil for 6 to 7 minutes. They're ready when the skins are charred and the onion and garlic are starting to soften.
• Blend the sauce: Scrape the tomato-onion mixture into a blender along with any pan juices. Add the juice of 2 limes, 2 teaspoons honey, 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon ancho chile powder and 1 1/2 teaspoons kosher salt, then blend until smooth.
• Heat the chicken: Combine about 4 cups shredded rotisserie chicken with the pureed sauce in a large skillet over medium-high heat. Cook, stirring occasionally, for about 4 minutes until the sauce is bubbling and the chicken is heated through.
• Season the beans: Toss one 15-ounce can of drained black beans with 1 tablespoon hot sauce in a medium microwave-safe bowl. Then warm them in the microwave.
• Fill the tortillas: Lay a warmed tortilla on a flat surface and spread the lower third with about 3 tablespoons of the 1 cup guacamole. Top with 1/3 cup warm rice, a heaping 1/4 cup beans, 2/3 cup chicken and 1/3 cup shredded monterey jack.
• Roll and serve: Fold in the sides and roll up tightly to seal. Repeat with the remaining tortillas and fillings, then serve with tortilla chips and extra hot sauce.

Tools for this recipe

• Vitamix E310 blender, Nordic Ware half sheet pan, Lodge 10.25-inch cast iron skillet, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use homemade shredded chicken instead of rotisserie?

Yes, about 4 cups of any cooked, shredded chicken works. Poached or slow-cooked breast and thigh meat both soak up the ancho sauce well, so use whatever you have on hand.

How long do leftover chicken burritos keep?

Wrap them tightly and keep them in the fridge for up to 3 days. Reheat in a skillet or a 350°F oven so the tortilla stays soft instead of turning rubbery.

Can I make the ancho sauce ahead of time?

You can blend the sauce a day or two ahead and keep it covered in the fridge. Then just heat it with the chicken when you're ready to assemble, which makes dinner much faster.

What if I don't have a broiler?

Roast the tomatoes, garlic and onion on a very hot oven rack instead, or char them in a dry cast iron skillet. You're after the same thing either way: blackened skins and softened onion and garlic.

What's the most common mistake when rolling burritos?

Overfilling is the big one, since a stuffed tortilla tears when you fold it. Keep the filling in the lower third, fold in the sides first, and warm the tortillas so they bend without cracking.