CRISPY BAKED CHICKEN AND CHEESE BURRITO
I usually get two meals out of this recipe. I make half for dinner that night and then freeze half for another night - a big time saver! These burritos are loved by everyone in the family and so easy to throw in the oven on those "what's for dinner" kind of nights.
Provided by Sara Andrea
Categories Tacos & Burritos
Time 4h35m
Number Of Ingredients 13
Steps:
- 1. Pat dry chicken breasts, cover both sides with taco seasoning and put in your slow cooker. Top with can of diced tomatoes and chilies. Cook for 4 hours on low.
- 2. Drain broth, leave about 2 tablespoons in crockpot. (I put the broth in a mason jar and save in my fridge for other recipes such as my tortilla soup recipe.) Shred chicken, using two forks. Mix in cream cheese and salsa.
- 3. Preheat oven to 400.
- 4. Put about 3 tablespoons chicken mixture in the center of one 8-inch tortilla, top with 2-3 tablespoons cheese, fold in ends and roll tightly. Place seem side down on a baking sheet. Repeat for remaining 15 tortillas.
- 5. Spray burritos with cooking spray. Bake for 15 minutes, longer for crispier burritos.
- 6. Freezer Directions: After burritos are rolled (do not bake) put burritos in a freezer safe container, seem side down. To bake when frozen, place burritos on a baking sheet, cover with foil (so the tops don't burn) and bake for 20 minutes. Remove foil and bake an additional 15. You can also thaw overnight in the fridge and then bake as in step 5.
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