Slow Cooker Mexican Chicken Smothered Burritos
Stir the red sauce, add it to the crock pot with the chicken. Cook on high 2-4 hours or low 6-7 hours. When doing the half meals, use a small crock pot and watch to not let it burn. Shred chicken and add back to the pot and let cook for 20 more minutes to simmer out liquids. Preheat oven to 400 degrees and move rack to the top. Add the shredded chicken filling to the center of the tortilla. Sprinkle with a little cheese (save some cheese for the sauce), roll burrito style. Place in a baking dish. Spray with cooking oil and bake for 18 min. After that you can broil for few minutes on each side until browned on top. Meanwhile, melt 1 T. of butter and 2 T. of oil to a pot over medium heat. Whisk in 3 T. of flour. Stir for 1-2 min. Whisk in broth mixture. Remove from heat and stir in the remaining cheese and sour cream. Pour sauce over the burritos.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 690 |
| Total Fat | 28 g |
| Saturated Fat | 12 g |
| Cholesterol | 110 mg |
| Sodium | 1,120 mg |
| Total Carbohydrates | 58 g |
| Dietary Fiber | 6 g |
| Total Sugars | 11 g |
| Added Sugars | 7 g |
| Protein | 48 g |
Key Micronutrients:
Vitamin D 2% • Calcium 25% • Iron 18% • Potassium 16%
Ingredients
Chicken, flour tortillas (wheat), shredded cheese (milk), chicken broth, diced tomatoes, salsa, sour cream (milk), avocado, brown sugar, green chiles, chili powder, cumin, garlic powder, onion powder, paprika, oregano, black pepper, liquid smoke, salt.
Allergen Statement
Contains: Wheat, Milk