Smothered Chicken Burritos

Teresa Jacobson


This started out as a crock pot "experiment" and it turned into a delicious "accident!" Good thing I wrote down what I did or I probably wouldn't be able to duplicate it again! YUM!! So filling! Half a burrito is more than enough to satisfy!

★★★★★ 2 votes
25 Min
6 Hr 25 Min
Slow Cooker Crock Pot


2 lb
boneless skinless chicken breast
8 oz
neufchatel or cream cheese (don't use fat free)
15 oz
can black beans, drained and rinsed
1 1/2 c
frozen corn
14 1/2 oz
diced tomatoes (do not drain)
1/4 c
liquid taco sauce (or salsa)
4 oz
can chopped green chilies
salt and pepper, to taste
1 1/2 Tbsp
all purpose flour
2 c
uncooked minute rice (i used family size boil-in-bag)
extra large flour tortillas
2 c
shredded cheese


1Place chicken (does not need to be thawed), cream cheese, beans, corn, tomatoes, taco sauce, and chilies in slow cooker; cover and cook on low for 6 hours. Stir every 2 hours or so.
2Remove chicken pieces from crockpot and set aside on cutting board. It's ok if some of the beans, etc is mixed in.(Leave heat on low in crockpot.) Shred chicken. Salt and pepper to taste.
3Whisk flour into sauce in hot crockpot until well combined and mixture thickens. Cover and turn off crock.
4Preheat oven to 350 degrees F. Lightly spray a 13x9 casserole dish with nonstick spray.
5Cook rice per package directions. Add to shredded chicken mixture; stir to combine.
6Fill the 5 extra large tortillas with chicken mixture; fold burrito style and place in prepared casserole pan. Ladle thickened sauce from crock over the burritos in dish. Cover entire dish with shredded cheese of choice.
7Bake in preheated oven for 22 minutes. Turn broiler on and broil for 3 minutes until cheese is bubbly and lightly browned. Remove from oven and serve with lettuce, sour cream, avocado and any other toppings of your choice.

About Smothered Chicken Burritos

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