Chicken Burrito - OAMC

READY IN: 35mins
Recipe by ColoradoCookin

Very yummy, fairly easy to make. Another OAMC recipe I use in my catering biz.

Top Review by Southernhopsing

This was good and got an enthusiastic nod from my picky ds. I used a 3.5 lb pack of bone-in chicken breasts in the crock pot with the garlic, onion, taco seasoning (made from this site), and most of a 28-ounce can of crushed tomatoes instead of tomatoes/water. When cooked, I removed the bones, shredded the chicken and returned it to the tomato sauce, then added the rice and sour cream. I then filled 18 large flour tortillas. Very easy!!! Thanks for the post.

Ingredients Nutrition


  1. Dissolve bouillon in water, bring to a boil add instant rice and set aside. If using standard rice, add rice to water mixture, bring to a boil , cover, cook on low for 20 minutes.
  2. Meanwhile, place olive oil in a large dutch oven, cook the onion until caramelized. Then add garlic, long enough to let the garlic sweat.
  3. Add the cut up chicken to the onion garlic mixture, salt and pepper to taste.
  4. Cook until chicken is completely cooked.
  5. Add taco seasoning and water, mix well and simmer for another 3 minutes.
  6. Add crushed tomatoes.
  7. (For super spicy add Tabasco sauce to taste).
  8. Add rice mixture.
  9. Stir in sour cream.
  10. Place 1 to 1.5 cup measurements into containers.
  11. Place 1-2 tortillas in wax paper, presteaming or spraying with no-stick spray helps keep them from drying out too much.
  12. Fold up the wax paper as tight as you can, I seal it like an envelope and tape it shut with masking tape.
  13. Place on top of rice/chicken mixture, cover container and freeze.

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