Crock Pot Chicken Burritos - CHI Health, Nebraska (NE) - Southwest Iowa (IA)

Chicken BurritosIngredients

1 ½ pound boneless, skinless chicken breasts (about 4)
1 can (15 ¼ oz.) whole kernel corn (no salt added), drained
1 can (15 oz.) low sodium black beans, rinsed and drained
1 can (10 oz.) low sodium tomatoes, drained
1 jalapeno pepper, seeded and finely chopped*
3 Tbsp. ground cumin or 1  ½ Tbsp. chopped fresh cilantro
1 tsp. paprika
½ tsp. black pepper
Dash cayenne
Dash crushed red pepper flakes (opt.)
8 Tbsp. low fat or fat free cream cheese, softened
10 flour tortillas (8 inch), warmed

*Can substitute 2 tsp. Chipotle pepper seasoning for jalapeno


Spray a 4 quart crock pot with nonstick cooking spray.  Place chicken in crock pot.  In a separate large bowl, combine corn, beans, tomatoes, jalapeno and seasonings; pour over chicken.  Cover and cook on low 4-5 hours or until chicken is tender.

Remove chicken; cool slightly.  Shred meat with 2 forks and return to slow cooker.  Stir in cream cheese.  Cover and cook 15-20 minutes until heated through. 

Spoon mixture on flour tortillas; add toppings of your choice, such as shredded lettuce and diced onion.  Fold tortilla sides and ends over filling.

Nutrition Facts

Yield:  10
Nutrition analysis per serving:
Calories:   270
Fat:  5 grams
Saturated fat:  2 grams
Carbohydrate:  33 grams
Fiber:  6 grams
Sodium:  480 mg.
Protein:  22 grams