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
- Add all chicken ingredients to slow cooker
- Cover and cook on high for 3-4 hours or low for 6-8
- Shred chicken
- Preheat oven to 375
- Add a large scoop of shredded cooked chicken (use slotted spoon to drain excess liquid) to center of tortilla (about a cup)
- Fold in ends and then tuck one edge and roll as tightly as you can
- Brush lightly with canola oil
- Bake for about 10-15 minutes or until lightly browned and crispy
- Heat butter in saucepan over medium high heat
- Whisk in flour until smooth
- Slowly whisk in chicken broth and bring to simmer for about 5 minutes while whisking until thickened
- Remove from heat and stir in cheese, sour cream and as many of the green chilis as desired
- Top crispy burritos with cheese sauce and serve
