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Chipotle chicken - 2 recipes

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You can use frozen corn in place of fresh if it’s off season

  • For the chipotle chicken:
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • black pepper, to taste
  • 1 tablespoon chipotle paste
  • 1 cup prepared mild salsa
  • 1 pound boneless, skinless chicken thighs
  • 2 ears corn, husks removed
  • For the quinoa:
  • 3/4 cup uncooked quinoa, rinsed and drained
  • 1 cup plus 2 tablespoons water
  • 1/4 teaspoon kosher salt
  • 1 lime, juiced
  • 1/2 tablespoon olive oil
  • 2 tablespoons chopped cilantro
  • For the bowls:
  • 1 cup halved cherry tomatoes
  • 4 oz (1 small) haas avocado, sliced
  • 4 lime wedges
  • 2 tablespoons chopped cilantro
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Preheat oven to 350°. Combine chicken, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cu...

  • 2-1/2 cups shredded cooked chicken or turkey
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup (4 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided
  • 1 can (14 ounces) whole-berry cranberry sauce, divided
  • 1/2 cup reduced-fat sour cream
  • 1-1/2 cups salsa, divided
  • 4 green onions, sliced
  • 1/4 cup minced fresh cilantro
  • 1 to 2 tablespoons finely chopped chipotle peppers in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 8 whole wheat tortilla or flour tortillas (8 inches), warmed
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Cranberry Chipotle Chicken Enchiladas Chipotle Chicken Bowls with Cilantro Lime Quinoa -Instant pot