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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Looking for some heat with supper but still want a cool kitchen? Try these slow cooked burritos with a spicy touch the whole family will love! This is a simple recipe to double if you're catering to a crowd. And for those who prefer a spicier dish, add a teaspoon of cayenne pepper. Ingredients:
1-1/2 pounds boneless skinless chicken breasts |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 jalapeno pepper, seeded and finely chopped |
3 tablespoons ground cumin |
1 teaspoon salt |
1 teaspoon paprika |
1/2 teaspoon pepper |
dash cayenne pepper |
dash crushed red pepper flakes |
1 package (8 ounces) reduced-fat cream cheese, cubed |
8 flour tortillas (8 inches), warmed |
optional toppings: sour cream, shredded cheddar cheese, shredded lettuce and chopped tomatoes |
Directions:
1. Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
2. Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook for 15 minutes or until heated through.
3. Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. Yield: 8 servings.
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