SLOW-COOKER EASY BURRITO ROLL-UPS

Slow-Cooker Easy Burrito Roll-Ups image

Simmer the fabulous chicken and bean filling for burritos in the slow cooker.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h20m

Yield 12

Number Of Ingredients 11

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Ingredients

1 can (15 oz) black beans, drained, rinsed
2 1/2 lb boneless skinless chicken thighs
2 cloves garlic, minced
2 tablespoons chopped chipotle chiles in adobo sauce (from 7- to 11-oz can)
1 teaspoon ground cumin
1 cup Old El Paso™ Thick 'n Chunky salsa
12 flour tortillas (10 inch)
1 cup sour cream
1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
1/2 cup sliced ripe olives
1/2 cup chopped fresh cilantro

Steps:

In 3- to 4-quart slow cooker, layer beans, chicken thighs, garlic, chiles, cumin and salsa.
Cover; cook on Low setting 7 to 8 hours.
About 15 minutes before serving, heat oven to 350°F. Wrap tortillas in foil; heat in oven about 15 minutes or until warm. Meanwhile, place all topping ingredients in individual serving dishes.
Remove chicken from slow cooker; place on large plate. With fork or potato masher, mash beans slightly to thicken sauce. Shred chicken with 2 forks; return to slow cooker and mix with bean mixture to moisten.
Have guests place warm tortilla on serving plate. Spoon about 1/2 cup chicken mixture onto tortilla; top with desired toppings. Fold sides of tortilla over filling; secure with toothpick.

Nutrition Facts : Calories 520, Carbohydrate 49 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1/12 of Recipe, Sodium 760 mg, Sugar 3 g, TransFat 1 g