SHREDDED CHICKEN BURRITOS
Burritos filled with slow-cooked shredded chicken, sour cream, refried beans, and Mexican-style rice. The chicken filling is also great for quesadillas and tacos.
Provided by EVE11
Categories World Cuisine Recipes Latin American Mexican Main Dishes Burrito Recipes
Time 6h5m
Yield 8
Number Of Ingredients 11
Steps:
- Place chicken in the bottom of a slow cooker and add just enough water to cover, 2 1/2 to 3 cups. Mix in jalapeno, dried chile, garlic, and taco seasoning.
- Cook on Low until chicken is no longer pink in the center, juices run clear, and it shreds easily with a fork, about 5 hours.
- Shred chicken and allow to cook in the water mixture on Low, about 20 more minutes. Remove chicken from the pot and set aside in a bowl. Transfer cooking water to a saucepan.
- Add rice to the cooking water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Meanwhile, preheat the oven to 250 degrees F (120 degrees C).
- Wrap tortillas in foil and place in the preheated oven to warm, 5 to 10 minutes.
- At the same time, heat refried beans in a microwave-safe bowl in the microwave until warm, 1 to 2 minutes.
- Add beans, rice, chicken mixture, Cheddar cheese, and sour cream to each tortilla. Fold tortillas and serve.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 66.9 g, Cholesterol 42.3 mg, Fat 10.5 g, Fiber 5.7 g, Protein 23.1 g, SaturatedFat 3.8 g, Sodium 977.8 mg, Sugar 2.4 g
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