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Slow-Cooker Easy Burrito Roll-Ups

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  • 20 min prep time
  • 8 hr 20 min total time
  • 11 ingredients
  • 12 servings
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Simmer the fabulous chicken and bean filling for burritos in the slow cooker.

Ingredients

Burritos

1
can (15 oz) black beans, drained, rinsed
2 1/2
lb boneless skinless chicken thighs
2
cloves garlic, minced
2
tablespoons chopped chipotle chiles in adobo sauce (from 7- to 11-oz can)
1
teaspoon ground cumin
1
cup Old El Paso™ Thick 'n Chunky salsa
12
flour tortillas (10 inch)

Toppings

1
cup sour cream
1 1/2
cups shredded Colby-Monterey Jack cheese blend (6 oz)
1/2
cup sliced ripe olives
1/2
cup chopped fresh cilantro

Steps

  • 1 In 3- to 4-quart slow cooker, layer beans, chicken thighs, garlic, chiles, cumin and salsa.
  • 2 Cover; cook on Low setting 7 to 8 hours.
  • 3 About 15 minutes before serving, heat oven to 350°F. Wrap tortillas in foil; heat in oven about 15 minutes or until warm. Meanwhile, place all topping ingredients in individual serving dishes.
  • 4 Remove chicken from slow cooker; place on large plate. With fork or potato masher, mash beans slightly to thicken sauce. Shred chicken with 2 forks; return to slow cooker and mix with bean mixture to moisten.
  • 5 Have guests place warm tortilla on serving plate. Spoon about 1/2 cup chicken mixture onto tortilla; top with desired toppings. Fold sides of tortilla over filling; secure with toothpick.
  • 1 In 3- to 4-quart slow cooker, layer beans, chicken thighs, garlic, chiles, cumin and salsa.
  • 2 Cover; cook on Low setting 7 to 8 hours.
  • 3 About 15 minutes before serving, heat oven to 350°F. Wrap tortillas in foil; heat in oven about 15 minutes or until warm. Meanwhile, place all topping ingredients in individual serving dishes.
  • 4 Remove chicken from slow cooker; place on large plate. With fork or potato masher, mash beans slightly to thicken sauce. Shred chicken with 2 forks; return to slow cooker and mix with bean mixture to moisten.
  • 5 Have guests place warm tortilla on serving plate. Spoon about 1/2 cup chicken mixture onto tortilla; top with desired toppings. Fold sides of tortilla over filling; secure with toothpick.

Expert Tips

Look for chipotle chiles in adobe sauce in the Mexican food section of supermarkets. Leftovers can be frozen for use in other recipes that are enhanced by spicy, smoky flavors.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe
Calories
520
Calories from Fat
190
% Daily Value
Total Fat
21g
33%
Saturated Fat
9g
44%
Trans Fat
1g
Cholesterol
85mg
28%
Sodium
760mg
31%
Potassium
510mg
15%
Total Carbohydrate
49g
16%
Dietary Fiber
4g
18%
Sugars
3g
Protein
33g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
30%
30%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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