SC - CHEESY JALAPENO CHICKEN BURRITOS
Time on High: Cooks on LOW Time on Low: 4 to 5 Hours This dish was inspired by a recent experience I had at a Mexican restaurant in the Phoenix, AZ area. I fell in love with a cheesy jalapeno dipping sauce and I knew I had to recreate at home in my Crock-Pot® slow cooker! This recipe has become a frequently requested dish at my home. I hope your family loves it too!
Provided by TW 96
Categories Very Low Carbs
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken breasts in a 5 to 6 Quart Crock-Pot® slow cooker. Sprinkle with salt & pepper.
- Dice onion and green pepper and place on top of chicken.
- Pour chicken broth over top of ingredients in slow cooker.
- Cover and cook on LOW for 4 hours.
- Remove chicken from Crock-Pot® slow cooker and shred with two forks.
- Reserve liquid from Crock-Pot® slow cooker in a separate container.
- Return shredded chicken to Crock-Pot® slow cooker and mix with the onions & peppers.
- Add enough of the reserved liquid back just to moisten meat, about ½ Cup.
- SAUCE: Place cream cheese, sour cream, milk, 1 cup of Cheddar-Jack, garlic, jalapenos and salt & pepper in a food processor or blender and mix until well combined and jalapenos are finely chopped.
- Place half of the sauce mixture over top shredded chicken in the slow cooker and stir well.
- Cover and cook on LOW for 30 to 60 minutes longer or until warmed through.
- Meanwhile, place remaining sauce in a Crock-Pot® Lunch Crock® or Little Dipper® Food Warmer to keep warm. (Otherwise refrigerate and then warm in microwave when ready to serve).
- SERVING: Warm flour tortillas according to package directions.
- Place chicken mixture in tortilla and roll to place seam side down on a plate.
- Top with reserved warm sauce and sprinkle with shredded Cheddar-Jack.
Nutrition Facts : Calories 771.7, Fat 63.8, SaturatedFat 34.4, Cholesterol 224.2, Sodium 775.8, Carbohydrate 11.8, Fiber 1.2, Sugar 9.7, Protein 38.6
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