Fiesta Chicken Burritos
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|1 1/2 lb||boneless skinless chicken breasts|
|15 1/4 oz||whole kernel corn, drained|
|15 oz||black beans, rinsed and drained|
|10 oz||diced tomatoes and green chilies, undrained|
|1||jalapeno pepper, seeded and finely chopped|
|3 Tbsp||ground cumin|
|1 dash(es)||cayenne pepper|
|1 dash(es)||crushed red pepper flakes|
|8 oz||cream cheese|
|8||flour tortillas, warmed (8")|
|shredded cheddar cheese|
West Olive, MI (pop. 23,859)
Member Since Apr 2010
I picked this one up from TasteofHome.com. I've been on a Mexican kick, and what could be easier than slow-cooking? And adding the cream cheese just added more richness to an already flavorful recipe!
Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno, and seasonings; pour over chicken. Cover and cook on low for 4 - 5 hours or until chicken is tender.
Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes longer or until heated through.
Spoon 3/4 cup chicken mixture down the center of each tortilla add toppings of your choice. Fold sides and ends over filling and roll up.