Thursday, April 8, 2010

Ultimate Chicken Burritos

In the crock pot:

5 boneless, skinless chicken breasts
1 14oz can undrained diced tomatos
1 4oz can undrained diced green chiles
1 14oz can black beans, drained
1 cup frozen corn
1 tsp cumin
1 tsp onion powder
1 Tbsp chili powder
1 Tbsp sugar

Cook on HIGH 5 hours or LOW 7 hours. Before serving, shred the up with a slotted spoon, unless you like runny burritos. The sauce could be poured over the burrito after you assemble it.

Just before it's time to eat, Cook a batch of Cilantro Lime Rice (a la Cafe Rio) I tripled this recipe for my family. Since I cooked it in the rice cooker...I omitted the water and used all chicken broth for the liquid: (3 cups raw rice and 3 1/2 cups chicken broth - or 2 15oz cans)

In warm tortilla, layer the rice, shredded chicken from the crock pot and any toppings you like. We added shredded lettuce, avocado, grated cheese and sour cream.

WOW...if you love a chicken burrito at Cafe will be in heaven with this. Oh my heck...we LOVED THEM!!! I can't wait to make them again. I'm sure that the leftovers won't last long.


  1. I've been eating this burrito filling on my salads all week, it's really good and LOW CARB, just don't prepare the rice. Yummy.

  2. I substituted the 14oz can of cut tomatoes and the 4oz can of diced chiles with ONE smaller, I think 10oz can of tomatoes WITH chiles and it wasn't as soupy. I also increased the amount of chicken to 7 instead of 5. It was perfect as a salad topping. YUM.