Monday, May 16, 2011

Low Carb Chipotle Chicken Burritos

This dish is very hearty and moderately spicy. We love Mexican food in our house and this is one of our favorites! I used chicken thighs for this recipe, but you can use any type of chicken that you have. I also used Mission low carb tortillas, the medium size only has 7 net carbs each.

  • 2-3 lbs boneless skinless chicken thighs
  • 2 tbls olive oil
  • 2 Roma tomatoes chopped
  • 1/2 cup sliced green onion
  • 1 tsp minced garlic
  • 3 chopped chipotle peppers in adobo sauce
  • 1 4oz can roasted chopped green chilies
  • 2 tsp Goya Adobo seasoning
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp chicken bouillon dissolved in 1 cup water
  • salt and pepper to taste
  • 2 cups shredded Monterey Jack cheese
  • fresh sliced avocado (optional)
  • sour cream for garnish (optional)
  • low carb tortillas

In a large fry pan over medium high heat, add olive oil and chicken thighs, sprinkle with the Adobo seasoning. Fry until golden brown on all sides. Add the green onion, tomatoes, chopped chipotle peppers, chilies, garlic, chili powder, cumin and chicken bouillon. Cover and simmer 30 minutes over low heat. Check occasionally to make sure the liquid hasn't evaporated. Salt and pepper to taste and serve with warm low carb tortillas. Garnish with fresh avocado and sour cream. This is a wonderful dish, I hope you like it.

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1 comment:

  1. I gotta stop reading your blog before lunch!! Everything I eat never tastes good enough. Love ya Sista! ~jeni :)


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