Burritos filled with slow-cooked shredded chicken, sour cream, refried beans, and Mexican-style rice. The chicken filling is also great for quesadillas and tacos.
Preparation Time
20 mins
Cooking Time
5 hr
Total Time
5 hr 20 mins
Calories
463 Calories
Recipe Instructions
Step 1
Place chicken in the bottom of a slow cooker and add just enough water to cover, 2 1/2 to 3 cups. Mix in jalapeno, dried chile, garlic, and taco seasoning.
Step 2
Cook on Low until chicken is no longer pink in the center, juices run clear, and it shreds easily with a fork, about 5 hours.
Step 3
Shred chicken and allow to cook in the water mixture on Low, about 20 more minutes. Remove chicken from the pot and set aside in a bowl. Transfer cooking water to a saucepan.
Step 4
Add rice to the cooking water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Step 5
Meanwhile, preheat the oven to 250 degrees F (120 degrees C).
Step 6
Wrap tortillas in foil and place in the preheated oven to warm, 5 to 10 minutes.
Step 7
At the same time, heat refried beans in a microwave-safe bowl in the microwave until warm, 1 to 2 minutes.
Step 8
Add beans, rice, chicken mixture, Cheddar cheese, and sour cream to each tortilla. Fold tortillas and serve.
Ingredients
3 cloves garlic, minced
1 (16 ounce) can refried beans
1 cup uncooked white rice
¼ cup salsa
8 (10 inch) flour tortillas
1 dried red chile pepper
3 (5 ounce) frozen chicken breasts
1 medium jalapeno pepper, diced
1 (1 ounce) envelope taco seasoning mix (such as Ortega®)
