Friday, October 16, 2009

Fiesta Chicken Burritos

Fiesta Chicken Burritos

1 1/2 lbs boneless skinless chicken breasts
1 can (15 oz) corn, drained
1 can (15 oz) black beans (I cook a batch of these up these from scratch and keep them in the fridge to use through the week)
1 can (10 oz) diced tomatoes and green chilies
3 T ground cumin
1 tsp salt
1 tsp paprika
1/2 tsp pepper
Dash of cayenne pepper and crushed red pepper flakes
1 pkg. (8 0z) cream cheese
8 flour tortillas

Place the chicken in the slow cooker. Mix remaining ingredients except cheese and tortillas and pour over chicken. Cook on low for 4-5 hours (better use high if your chicken was frozen). Remove the chicken and shred, then return to slow cooker adding the cream cheese. Cook for about 15 minutes more or until everything is warmed through.

We ate this on four tortillas the first night, over mashed potatoes a few nights later and then I cooked up the leftovers last night with corn tortillas in casserole of sorts.

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