Crock Pot Gooey Chicken Burritos |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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Rachael's Recipe Notes: Serve this with pink beans and rice or pinto beans and rice, ,and all the Mexican night fixin's (guacamole and mexican caviar with tortilla chips are high on our list). Ingredients:
2 large boneless skinless chicken breasts (about 1-1/2 pounds) |
1 (12 ounce) jar chunky salsa |
1 (10 3/4 ounce) can fat-free cream of chicken soup |
1 (8 ounce) can rotel tomatoes (diced or stewed tomatoes with chopped green chilies) |
2 cups grated cheese (your choice, we like jack) |
1 large sweet onion, chopped |
sliced black olives |
2 tablespoons quick-cooking tapioca (i used wondra flour) |
flour tortilla (we used 8 10-inch) |
Directions:
1. Combine all ingredients, except tortilla, in crock pot.
2. Cook on LOW setting 6-8 hours.
3. Shred chicken; spoon onto warmed tortillas and roll.
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