Friday, November 22, 2013

Crock-Pot Chicken Burritos

Crock-Pot Chicken Burritos
 Add 6 chicken breasts (or 12 tenderloins) to a Crock-pot
 add 1 cup salsa
and 1 packet of taco seasoning
cook on low 6-8 hours or until completely cooked
 Use two forks to shred the chicken
 To make the burritos:
 On the middle of a warm tortilla place a large spoonful of Spanish Rice
 some beans (I used black, but refried or pinto would be good)
 a large spoonful of the chicken
 and some grated cheese
fold up the bottom and then roll it shut.  Serve with lettuce, sour cream, salsa, and guacamole.
6 boneless, skinless chicken breasts
1 cup salsa
1 pkg. taco seasoning
12 flour tortillas
Spanish Rice (optional)
1 can beans
2 cups grated cheese
In a crock-pot place chicken, salsa, and taco seasoning.  Cook on low 6-8 hours.  Shred chicken using forks.  On a middle of a warm flour tortilla, place some rice, beans, chicken, and cheese.  Fold up the bottom and roll it shut.  Serve with your choice of lettuce, sour cream, salsa, and guacamole.

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