Best Crockpot Cheesy Chicken Burritos Recipes

SLOW COOKER CHEESY CHICKEN BURRITO

Slow Cooker Cheesy Chicken Burrito image

Slow cooker chicken burritos are a simple weeknight meal. Loaded with chicken, cheese, beans and crisped up in a skillet.

Provided by Wendie

Categories Entrees

Time 3h10m

Number Of Ingredients 22

Ingredients

1 pound chicken tenders or boneless breasts
1 pkg taco seasoning
1-16 oz jar salsa
1 can black beans drained
1 can pinto beans drained
3 cups shredded cheese, I use a mixture of pepper jack and cheddar
8-12 inch sized tortillas
1 teaspoon olive oil
pinch of chopped cilantro
juice of 1 lime
2 cups cooked white rice, I use long grain rice
2 tablespoons butter
2 cloves garlic minced
3 tablespoons chopped cilantro, or more if you like it
Juice of 2 limes
1 teaspoon kosher salt
3 Roma tomatoes, cored and diced small
1 cup onion finely diced
1 jalapeño, seeded and minced
2 tablespoons fresh chopped cilantro
1/4 teaspoon Salt
Juice of 1 lime

Steps:

In a slow cooker add chicken, salsa and taco seasoning. Cook for 2 hours on high
When chicken is done shred with two forks allowing it to mix with the juices. Add bean and cilantro and mix until combined.
In a large pot add butter and garlic, cook until fragrant about 1 minute. Add cooked rice and lime juice, cilantro and salt and mix until combined.
In a small bowl add tomatoes, onion, jalapeno, salt, lime juice and cilantro. mix until combined and set aside.
Add some shredded chicken and rice, into the tortillas then add cheese (about 1/4 cup each) and Pico De Gallo. Tuck the sides in and roll the burrito up.
Heat a skillet on medium low and add olive oil, add the wrapped burritos seam side down and heat for 4-5 minutes turning the burritos every minute so they don't burn. You just want the tortilla to get a little crispy and the cheese to melt. Serves 6-8
Garnish with guacamole and sour cream

Nutrition Facts : Calories 790 calories, Carbohydrate 82 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 34 grams fat, Fiber 11 grams fiber, Protein 35 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 grams, Sodium 2190 grams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

CROCKPOT CHEESY CHICKEN BURRITOS

Crockpot Cheesy Chicken Burritos image

A cheesy chicken concoction wrapped up in soft tortillas! These make a great light dinner served with a green salad, refried beans, or as a fun appetizer. NOTE: Image is of Cheesy Chicken filling. I couldn't get the burritos rolled up fast enough before they were eaten! :-) Garnished with sour cream and guacamole.

Provided by Sea Sun

Categories Tacos & Burritos

Time 8h

Number Of Ingredients 9

Ingredients

2-3 large chicken breasts (boneless)
1 jar(s) salsa (whatever heat desired)
1 can(s) cream of chicken soup
1 can(s) mild, diced green chiles
1 1/2 c cheddar and jack blend cheese (grated)
1 small onion (finely chopped)
1 handful stuffed green spanish olives (sliced)
2 Tbsp tapioca
flour tortillas

Steps:

1. Combine all ingredients, except tortillas, in crockpot.
2. Cook on LOW for 8 hours.
3. Shred chicken with a fork. Spoon onto warmed tortillas and roll burrito-style.

RECIPE: CHEESY CHICKEN SOUR CREAM BURRITOS

Recipe: Cheesy Chicken Sour Cream Burritos image

Time 6h15m

Yield 16 servings

Number Of Ingredients 6

Ingredients

8 boneless skinless chicken breasts
1 can (18 oz) creamy cheese cooking sauce (like Progresso™ Recipe Starters™)
2 cans (4.5 oz each) green chiles, drained
4 cups shredded Mexican cheese or Cheddar cheese (16 oz)
1 container (8 oz) sour cream
16 flour tortillas for burritos (8 inch)

Steps:

Spray 4-quart slow cooker with cooking spray. Place chicken in slow cooker; sprinkle with 2 1/2 teaspoons salt and 1/4 teaspoon pepper. Pour cooking sauce and chiles over chicken; stir.
Cover; cook on Low heat setting 6 hours or until chicken is tender. Remove chicken from slow cooker; set aside and keep warm.
Stir 3 cups of the cheese into sauce in slow cooker until melted; using whisk, stir in sour cream. Replace cover.
Use 2 forks to pull chicken into shreds. Place chicken in large bowl. Pour 2 1/2 to 3 cups of the sauce over chicken; toss gently to coat.
Place about 1/2 cup of the chicken mixture on center of each tortilla. Top each with 1 tablespoon of the remaining cheese. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping, Fold remaining end down.(or you can simply roll them). Top each burrito with 1 to 2 tablespoons of the remaining sauce, if desired. Top with lettuce, sour cream and salsa.