Shredded Chicken Burritos

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

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®)
• ¼ cup shredded Cheddar cheese, or to taste
• ¼ cup sour cream, or to taste

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.