Fiesta Chicken Burritos

Nicole Bredeweg Recipe

By Nicole Bredeweg nikkitten

I picked this one up from 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!

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot


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
jalapeno pepper, seeded and finely chopped
3 Tbsp
ground cumin
1 tsp
1 tsp
1/2 tsp
1 dash(es)
cayenne pepper
1 dash(es)
crushed red pepper flakes
8 oz
cream cheese
flour tortillas, warmed (8")
sour cream
shredded cheddar cheese
shredded lettuce
chopped tomatoes
Janet Tharpe

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Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Hashtag: #burrito