Slow-Cooked Fiesta Chicken Burritos

Indulge in the mouthwatering flavors of these slow-cooked chicken burritos, filled with a savory blend of tender chicken, corn, beans, and cream cheese, seasoned with a touch of cumin, paprika, and a hint of cayenne pepper. Serve warm and topped with your favorite garnishes for a delightful meal.

Ingredients

Ingredients
1 1⁄2	lbs boneless skinless chicken breasts
1	cup whole kernel corn, frozen
1	(15 ounce) can black beans, rinsed and drained
1	(10 ounce) can diced tomatoes and green chilies, undrained
1	(4 ounce) can diced green chilies
3	tablespoons ground cumin
1	teaspoon salt
1	teaspoon paprika
1⁄2	teaspoon pepper
1	dash cayenne pepper
1	(8 ounce) package reduced-fat cream cheese
8	flour tortillas, warmed (8 inches)
	nonstick cooking spray
	sour cream
	shredded cheddar cheese
	shredded lettuce
	chopped tomato

Instructions

• Cooking Instructions

  1. Prepare the crockpot by spraying the interior with nonstick spray or use crockpot liners for easy cleanup.
  2. If desired, season both sides of the chicken with salt and pepper.
  3. Place the raw chicken at the bottom of the crockpot.
  4. In a medium bowl, mix together the corn, beans, diced tomatoes, green chilis, and spices. Pour the mixture over the chicken.
  5. Cook on low heat for 4 to 5 hours until the chicken is tender and fully cooked.
  6. Remove the chicken, shred it using two forks (be cautious as the meat will be hot), and return it to the crockpot. Stir to combine.
  7. Place the cream cheese on top of the mixture and allow it to melt for about 15 minutes. Then stir to completely incorporate the cream cheese.
  8. Let the mixture sit for an additional 15 minutes before serving to allow the flavors to meld.
  9. Warm the tortillas, add approximately 1/2 cup of the chicken mixture to each tortilla, and roll or fold into a burrito.
  10. Top with your favorite garnishes such as sour cream, shredded cheddar cheese, lettuce, and chopped tomato.

Jul 25, 2024