SLOW COOKER SMOTHERED CHICKEN BURRITOS

SLOW COOKER SMOTHERED CHICKEN BURRITOS

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INGREDIENTS
For chicken:
  • 1.5 pounds boneless skinless chicken breasts
  • 14.5 oz can salsa style fire roasted tomatoes
  • 4 oz can chopped green chilis
  • 1 teaspoon ancho chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
For later:
  • 4-6 burrito sized flour tortillas
  • 2 tablespoon canola oil
For cheese sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • ½ cup pepper jack cheese
  • ½ cup sour cream
  • 4oz can chopped green chilis (optional)
INSTRUCTIONS
  1. Add all chicken ingredients to slow cooker
  2. Cover and cook on high for 3-4 hours or low for 6-8
  3. Shred chicken
  4. Preheat oven to 375
  5. Add a large scoop of shredded cooked chicken (use slotted spoon to drain excess liquid) to center of tortilla (about a cup)
  6. Fold in ends and then tuck one edge and roll as tightly as you can
  7. Brush lightly with canola oil
  8. Bake for about 10-15 minutes or until lightly browned and crispy
  9. Heat butter in saucepan over medium high heat
  10. Whisk in flour until smooth
  11. Slowly whisk in chicken broth and bring to simmer for about 5 minutes while whisking until thickened
  12. Remove from heat and stir in cheese, sour cream and as many of the green chilis as desired
  13. Top crispy burritos with cheese sauce and serve
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