These chicken burritos are stacked with every one of your top picks and are totally heavenly!
Wow these moderate cooker chicken burritos are simple as well as AH-mazingly flavorful. Stacked with chicken, rice, beans and cheddar and overflowing with flavor. This is one burrito formula that your family will go gaga for.
Burritos are overly simple thus flexible, I mean you could enclose pretty much anything by a tortilla and consider it a burrito. Anyway these chicken burritos are likely one of my preferred speedy and simple dinners.
Ingredients
1 lb chicken tenders or boneless breasts
1 pkg taco seasoning
1 16 oz jar salsa
1 can black beans drained
1 can pinto beans drained
3 cups shredded cheese I use a mixture of pepper jack and cheddar
6-8 burrito sized tortillas
1 teaspoon olive oil
pinch of chopped cilantro
juice of 1 lime
Garlic Lime Rice
2 cups cooked white rice I use long grain rice
2 tablespoons butter
2 cloves garlic minced
3 tablespoons chopped cilantro or more if you like it
Juice of 2 limes
1 teaspoon kosher salt
Pico De Gallo
3 Roma tomatoes cored and diced small
1 cup onion finely diced
1 jalapeño seeded and minced
2 tablespoons fresh chopped cilantro
1/4 teaspoon Salt
Juice of 1 lime
Instructions
In a slow cooker add chicken, salsa and taco seasoning. Cook for 2 hours on high
When chicken is done shred with two forks allowing it to mix with the juices. Add bean and cilantro and mix until combined.
For the Garlic Lime Rice
In a large pot add butter and garlic, cook until fragrant about 1 minute. Add cooked rice and lime juice, cilantro and salt and mix until combined.
Pico De Gallo
In a small bowl add tomatoes, onion, jalapeno, salt, lime juice and cilantro. mix until combined and set aside.
Add some shredded chicken and rice, into the tortillas then add cheese (about 1/4 cup each) and Pico De Gallo. Tuck the sides in and roll the burrito up.
Heat a skillet on medium low and add olive oil, add the wrapped burritos seam side down and heat for 4-5 minutes turning the burritos every minute so they don't burn. You just want the tortilla to get a little crispy and the cheese to melt. Serves 6-8
Garnish with guacamole and sour cream
Recipe Notes
**Notes** You can keep the burritos wrapped individually in saran wrap in the refrigerator for a quick meal. Throw them in the microwave for a minute before crisping up in the pan to make sure they are hot all the way through.
For more detail : http://bit.ly/2LZjJzA
0 Response to "SLOW COOKER CHEESY CHICKEN BURRITOS #DINNER #CHICKEN"
Posting Komentar