Monday, August 3, 2015
Don't these look delicious? I mean, as I am typing up this recipe I am thinking, "man we need to have these again soon!". They were super yummy and I love that most of the prep work can be done in advance and thrown into the crock pot. I'm not a big fan of two step cooking, but these were super worth it. I paired this with the refried beans that my family can't get enough of!
Crockpot Chicken Burritos
(Recipe found at laaloosh.com via Pinterest)
1 pound skinless, boneless chicken breasts
1 (15 ounces) can diced tomatoes
1 large green pepper, thinly sliced
1 (4 ounces) can diced chiles
1 packet taco seasoning
1 (15 ounces) can enchilada sauce
1 medium red onion, thinly sliced
4 cloves garlic, minced
1 cup reduced fat Mexican-style cheese, shredded
Preheat oven to 400 and spray an 11 x 13 inch baking dish with nonfat cooking spray. Place chicken, tomatoes, chiles, green peppers, onion, garlic, and taco seasoning packet into a slow cooker and cook on low for about 5-6 hours. Shred chicken with two forks and stir. Drain off excess liquid. To make burritos, spoon about 3/4 cup burrito mixture down the center of each tortilla. Top with 1 tablepoon shredded cheese. Fold up burrito and place in baking dish. Repeat with remaining tortillas. Pour enchilada sauce over burritos and top with the remaining 1/2 cup shredded cheese. Place in oven and cook until cheese melts and begins to bubble, about 10-12 minutes.