Creamy Chicken Burritos

barbara lentz


super yummy burritos


☆☆☆☆☆ 0 votes

10 Min
5 Hr
Slow Cooker Crock Pot


  • 10
    burritos size flour tortillas
  • 2 large
    chicken breasts
  • ·
    salt and pepper
  • 2 c
  • 1 can(s)
    each black beans and corn drained
  • 4 clove
    garlic minced
  • 2 large
    jalapenos seeded and chopped
  • 1 medium
    red onion chopped
  • 8 oz
    cream cheese
  • 2 c
    shredded cheddar cheese divided
  • 2 c
    cooked rice
  • 1/2 c
    fresh cilantro chopped

How to Make Creamy Chicken Burritos


  1. Season the chicken breast with salt and pepper. Add the chicken to a slow cooker. Add the salsa, garlic, red onion, and jalapeno. Cook on high for 4 hours. Shred the chicken and add the cream cheese, black beans, corn and 1 cup shredded cheddar to the slow cooker. Cook 15 more minutes until cheese is melted.
  2. Stir in the cooked rice and the cilantro. Mix well and then roll into 10 burritos. Add some oil to a large skillet. Working in batches brown the burritos on both sides.
  3. Transfer the burritos to a baking sheet and top with the remaining cheese. Place under a broiler until cheese has melted.

Printable Recipe Card

About Creamy Chicken Burritos

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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