Smothered Chicken Burritos Recipes

SMOTHERED CHICKEN BURRITOS

Smothered Chicken Burritos image

This started out as a crock pot "experiment" and it turned into a delicious "accident!" Good thing I wrote down what I did or I probably wouldn't be able to duplicate it again! YUM!! So filling! Half a burrito is more than enough to satisfy!

Provided by Teresa Jacobson

Time 6h50m

Number Of Ingredients 12

Ingredients

2 lb boneless skinless chicken breast
8 oz neufchatel or cream cheese (don't use fat free)
15 oz can black beans, drained and rinsed
1 1/2 c frozen corn
14 1/2 oz diced tomatoes (do not drain)
1/4 c liquid taco sauce (or salsa)
4 oz can chopped green chilies
salt and pepper, to taste
1 1/2 Tbsp all purpose flour
2 c uncooked minute rice (i used family size boil-in-bag)
5 extra large flour tortillas
2 c shredded cheese

Steps:

1. Place chicken (does not need to be thawed), cream cheese, beans, corn, tomatoes, taco sauce, and chilies in slow cooker; cover and cook on low for 6 hours. Stir every 2 hours or so.
2. Remove chicken pieces from crockpot and set aside on cutting board. It's ok if some of the beans, etc is mixed in.(Leave heat on low in crockpot.) Shred chicken. Salt and pepper to taste.
3. Whisk flour into sauce in hot crockpot until well combined and mixture thickens. Cover and turn off crock.
4. Preheat oven to 350 degrees F. Lightly spray a 13x9 casserole dish with nonstick spray.
5. Cook rice per package directions. Add to shredded chicken mixture; stir to combine.
6. Fill the 5 extra large tortillas with chicken mixture; fold burrito style and place in prepared casserole pan. Ladle thickened sauce from crock over the burritos in dish. Cover entire dish with shredded cheese of choice.
7. Bake in preheated oven for 22 minutes. Turn broiler on and broil for 3 minutes until cheese is bubbly and lightly browned. Remove from oven and serve with lettuce, sour cream, avocado and any other toppings of your choice.

CREAMY SMOTHERED CHICKEN BURRITOS

Creamy Smothered Chicken Burritos image

Even my little identical twin grandbabies love this meal served with Potsie's Recipe #117892. Easy to make and delicious I usual serve it with extra green chile salsa and sliced jalapenos for those who like the extra "zing". Really one burrito makes a nice portion size for everyone in my family, but those with a bigger appetite may need more.

Provided by Sooz Cooks

Categories Mexican

Time 1h10m

Yield 8 Burritos

Number Of Ingredients 11

Ingredients

1 (10 1/2 ounce) can cream cheddar cheese soup
1 cup sour cream
3 cups diced cooked chicken
1/2 cup green chili salsa
salt and pepper
8 (10 -12 inch) flour tortillas (large)
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 (4 ounce) can chopped green chilies
1 lb shredded monterey jack cheese

Steps:

Preheat oven 350°(fahrenheit).
Coat a 9 X 13 pan with non stick cooking spray.
Whisk cheddar cheese soup and sour cream together in a large bowl until smooth.
Stir in chicken and green chile salsa until blended.
Add salt and pepper to taste.
Place 1/4 cup chicken filling in center of each tortilla and roll up, folding in the ends when you get to the halfway point.
Place burritos seam side down in pan.
In a separate bowl mix together the cream of chicken, sour cream, soup, milk and green chilies until blended.
Pour over burritos in the pan.
Top with shredded cheese.
Bake at 350° for 35-40 minutes until hot and bubbly.

Nutrition Facts : Calories 739.3, Fat 44, SaturatedFat 23.5, Cholesterol 129, Sodium 1447.3, Carbohydrate 47.6, Fiber 2.9, Sugar 3.4, Protein 38.2

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