Wednesday, October 10, 2012

Fiesta Chicken Burritos... or my take on them

I found this in an old magazine and Keaton, my husband, said it's an 8... and an 8 means it can be eaten once a week!  WOOT WOOT for a good one!! 

(yes... those are sword toothpicks!  I filled the tortillas too full and they wouldn't do what I wanted sooooo.... AND we eat on the coffee table--yes, EVERY meal)

Fiesta Chicken Burritos

1 1/2 lbs boneless skinless chicken breasts
1 can (15 1/2 oz) whole kernel corn, drained
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and finely chopped
3 tbsp. ground cumin
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
dash cayenne pepper
dash crushed red pepper flakes
1 pkg. (8 oz) cream cheese
8 flour tortillas (8 inches), warmed
Optional fillings: sour cream, shredded cheddar cheese, shredded lettuce, chopped tomatoes

1. Place chicken in greased 4-qt. slow cooker.  In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken.  Cover and cook on low for 4-5 hours or until chicken is tender. 

2. Remove chicken, cook slightly.  Shred meat with two forks and return to the slow cooker.  Stir in cream cheese.  Cover and cook 15 minutes longer or until heated through. 

3. Spoon 3/4 cup chicken mixture down the center of each tortilla; add fillings of your choice. Fold sides and ends over filling and roll up. 

Editors note: Wear disposable gloves when cutting hot peppers; the oils can burn skin.  Avoid touching your face.

Okay--What did I do different....I used 2 chicken breasts and 1 thigh... they were what I had in the freezer and it was PLENTY of meat in the finished product.  I put them in the crock pot frozen, straight from the freezer.  I left out the jalapeno.  #1, I aren't really into super spicy and #2, I didn't have one!  I also left out crushed red pepper flakes but used a little more cayenne.  Again, no red pepper flakes in my cupboard!  I cooked 2 1/2 hours on high before shredding the chicken.  Let's face it, I always forget to start dinner early enough to cook on low 5 hours soooo I pretty much cook on high about 1/2 the time anytime I make anything in the slow cooker.  When I added the cream cheese I used it straight from the refrigerator and just cubed it and mixed it into the corn/beans/tomato mixture when I added the chicken back.  Our fillings were sour cream and shredded Mexican mix cheese.  Lettuce would have really added something to it but again, didn't have any on hand. 

If you like Chipotle you'll probably like this recipe.  If you haven't ever had Chipolte this will be a new experience :) 

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