Crockpot Cheesy Chicken Burritos Recipes
CROCKPOT CHEESY CHICKEN BURRITOS
A cheesy chicken concoction wrapped up in soft tortillas! These make a great light dinner served with a green salad, refried beans, or as a fun appetizer. NOTE: Image is of Cheesy Chicken filling. I couldn't get the burritos rolled up fast enough before they were eaten! :-) Garnished with sour cream and guacamole.
Provided by Sea Sun
Categories Tacos & Burritos
Time 8h
Number Of Ingredients 9
Steps:
- 1. Combine all ingredients, except tortillas, in crockpot.
- 2. Cook on LOW for 8 hours.
- 3. Shred chicken with a fork. Spoon onto warmed tortillas and roll burrito-style.
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- Place the chicken in the slow cooker. Sprinkle with cumin, garlic, salt, and pepper. Cover with lid and cook on low for 3-4 hours. When the chicken can be easily pulled apart, shred it and toss it in the juices in the crockpot.
- Preheat the oven to 350°F. Transfer the chicken to a large bowl, add 1 cup of shredded cheese, and the green chile. Stir to combine. Scoop the chicken mixture into the tortillas, about 3/4 cup of filling fits nicely in each flour tortilla. (About 1/3 cup of filling fits easily in the smaller corn tortillas.) Roll them up and place them snugly into a baking pan. Brush with olive oil. Bake 10-15 minutes, until lightly browned and crispy.
- While the burritos are in the oven, melt the butter in a large skillet over medium high heat. Add the flour and whisk until smooth. Slowly add the chicken broth and whisk until smooth. Add the cumin, salt, and pepper. Cook for 3-4 minutes, whisking and simmering until thickened.
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