Justin has an obsession with Chipotle burritos. He always gets Chipotle gift cards from family, so he is constantly begging to go for dinner. Have you ever looked at the nutritional information on those burritos? Each burrito has something like 8 million calories (okay that might be a slight exaggeration, but I know it is incredible how many calories are packed into those tortillas). I have wanted to try bringing the flavors of Chipotle home, but haven't been able to find the right chiles. Last weekend, I was excited to finally find canned chipotle chile peppers. I have had several recipes saved, and this was the one I chose first. This didn't taste like Chipotle, but the chipotle peppers lent a smoky, spicy flavor to this homey southwestern chicken casserole. I look forward to more recipes like this.

Chipotle Chicken Burrito Bowls

1 lb. boneless, skinless chicken breast halves, cubed
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
1 (15-oz.) can black beans, drained and rinsed
1 cup frozen corn
2 cups canned, diced tomatoes, drained
1 to 2 teaspoons canned chipotle chile peppers in adobo sauce, finely chopped
1/2 tsp. ground cumin
1 clove garlic, minced
4 flour tortillas, cut or torn into bite-sized pieces
2 cups hot cooked white rice
Sour cream (optional)
Shredded cheddar or Monterey Jack cheese (optional)
Fresh cilantro (optional)

Preheat oven to 350 degrees. Spray a 9x13-inch glass baking dish with nonstick cooking spray. Combine chili powder, salt and pepper, and rub onto dry chicken breast halves. Arrange chicken in an even layer in baking dish. In a bowl, combine beans, corn, tomatoes, chipotle chili peppers, cumin, and garlic; pour mixture evenly over chicken. Sprinkle with small tortilla pieces.

Bake for 25 to 30 minutes or until chicken is tender and no longer pink. To serve, divide rice evenly among four serving bowls. Top with chicken mixture. Garnish with sour cream, shredded cheese, and cilantro, if desired.

Source: adapted from Better Recipes