Green Chile Chicken Burritos
Crispy-edged green chile chicken burritos full of cheesy goodness are an easy-to-assemble mealtime hit, full of green chile flavor.
Foto: Barefeet In The KitchenIngredients
- 3 pounds boneless chicken (thighs or breasts)
- 3 tablespoons taco seasoning
- 28 ounces green chile enchilada sauce (divided)
- 4 ounces chopped green chile (about ½ cup)
- 15 ounces canned black beans (drained and rinsed)
- 12 8 -inch soft taco size flour tortillas (OR (8) 10-inch burrito size flour tortillas)
- 2 cups shredded Mexican blend cheese
- ¼ cup chopped fresh cilantro
- sour cream
- sliced olives
- chopped lettuce
- diced tomatoes
- sliced green onions
- chopped cilantro
Steps
Place the chicken in a crockpot. Sprinkle generously with taco seasoning and add 1 cup of green chile sauce. Cook on HIGH for about 3 hours or on LOW for 4-5, depending on your slow cooker.
When the chicken is done cooking, pull it apart with a pair of fork or tongs, leaving plenty of bite-size chunks of chicken. Allow it to rest in the unplugged crock-pot for a little while to absorb the remaining liquids. Pour the remaining green chile sauce over the chicken and add the chopped green chile and drained beans. Stir to combine.
Preheat the oven to 350°F. Scoop about ½ cup of the chicken mixture onto a tortilla and sprinkle generously with cheese and cilantro. Roll it up and place it on a baking sheet. Repeat this with the rest of the tortillas, lining them across in the pan.
Bake uncovered for 20-30 minutes until the burritos are golden brown with crisp edges. Serve with the toppings of your choice.
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