OAMC CROCK POT CHICKEN, BEAN & CHEESE BURRITOS

OAMC Crock Pot Chicken, Bean & Cheese Burritos image

Provided by MonkeyDeb

Time 6h15m

Yield 20-50 20 burrito size or 50 taco size tortillas, 20-50 serving(s)

Number Of Ingredients 9

4 large chicken breasts (approx 5-6 cups cooked)
4 (15 ounce) cans black beans (drained and rinsed)
2 (15 1/4 ounce) cans kernel corn (drained)
2 (10 ounce) diced tomatoes with green chilies (I used Rotel)
4 cups salsa (mild, medium, hot-your choice)
2 tablespoons cumin
1/2 cup chicken broth
20 -50 flour tortillas (20 burrito size or 50 taco size)
2 -3 cups cheese (cheddar, Colby-Jack, Mexican blend-your choice)

Steps:

Crockpot Directions.
Place all ingredients except tortillas and cheese in the crock pot and cook on low 6-8 hours. Take chicken out and shred or chop finely. Return the chicken to the crock pot and mix thoroughly.
Stove Top Directions.
Cook chicken, shred or chop finely. Add remaining ingredients except tortillas and cheese. Bring to a boil and simmer for 25-30 minutes.
To Prepare Burritos.
Warm tortillas in microwave to make them easier to roll. Place cheese on tortilla, add chicken mixture. Roll folding the ends in and place seam side down in a baking dish that has been sprayed with non-stick spray. Bake at 350 degrees for 15 minutes. If you like a crispier burrito, bake 5 more minutes.
NOTE: I was able to get 50 burritos using the taco size tortillas. I prefer using the taco size because these are a great "grab" snack for my family.
Freezer Directions.
After the burritos have completely cooled, I placed them in freezer bags, removed the air and sealed. I can fit 4 burritos in a quart size bag and 8 in a gallon size. Bake for 20-30 minutes in toaster oven at 350 degrees.
If you don't wish to roll your burritos before freezing, place the chicken mixture in either quart or gallon size freezer bags, remove air and freeze. Attach a quart size bag with desired amount of cheese and freeze.