SC - Cheesy Jalapeno Chicken Burritos

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement