crispy baked chicken and cheese burrito

How To Make crispy baked chicken and cheese burrito

• 1

  Pat dry chicken breasts, cover both sides with taco seasoning and put in your slow cooker. Top with can of diced tomatoes and chilies. Cook for 4 hours on low.
• 2

  Drain broth, leave about 2 tablespoons in crockpot. (I put the broth in a mason jar and save in my fridge for other recipes such as my tortilla soup recipe.) Shred chicken, using two forks. Mix in cream cheese and salsa.
• 3

  Preheat oven to 400.
• 4

  Put about 3 tablespoons chicken mixture in the center of one 8-inch tortilla, top with 2-3 tablespoons cheese, fold in ends and roll tightly. Place seem side down on a baking sheet. Repeat for remaining 15 tortillas.
• 5

  Spray burritos with cooking spray. Bake for 15 minutes, longer for crispier burritos.
• 6

  Freezer Directions: After burritos are rolled (do not bake) put burritos in a freezer safe container, seem side down. To bake when frozen, place burritos on a baking sheet, cover with foil (so the tops don't burn) and bake for 20 minutes. Remove foil and bake an additional 15. You can also thaw overnight in the fridge and then bake as in step 5.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card