Chicken burittos are one of my favorite meals! When I worked, the girls used to ask me to make these for lunch pretty often! I tried something new when I made these using the crock-pot for the chicken, and I will never make them the old way again! The chicken was DELISH and SUPER easy! If you don't have a crock-pot, I assume you could cook the chicken on low in a pot on the stove until the chicken becomes tender.
(Makes 9-10 large burritos)
3-4 Boneless Skinless Chicken Breasts (Cut into 2-3 smaller pieces for faster cooking)
3 small (or 1 large and 1 small) can of Enchilada Sauce
1 Can Refried Beans (optional if you don't like beans.. skip em)
1 Packett Fajita Seasoning
1 Package Burrito Size Flour Tortillias
1 Package Shredded Mexican Cheese Blend
As usual, I always brown my chicken in a skillet before putting it in the crockpot.
Using a couple teaspoons of oil in a skillet- brown chicken on both sides. Season with Seasoned Salt, Garlic and Onion Powders.
In Crockpot add 1 small can of enchilada sauce, 1/2 cup of water and packett of fajita seasoning
Mix with a fork to break up the seasoning. Add your browned chicken.
Cook on low 4-5 hours until chicken is tender, and you can easily shred it with a fork.
(I did this with the chicken still in the crockpot- It just fell apart when I stirred it)
Stir chicken to mix with sauce. Continue cooking until you are ready to assemble the burritos. I don't think this can be overcooked.
Lay out one flour tortillia
Spread 1 tablespoon of canned refried beans in the middle
Add a couple tablespoons of chicken mixture to the middle (just eyeball the amounts)
Roll the tortillia- make sure to fold the ends in so your filling doesnt fall out
Lay your burritos in a baking dish
Cover with the remaining 2 cans of enchilada sauce
Sprinkle shredded cheese over the top- However much suits your taste
Bake at 375 for 20-25 mins until cheese is bubbly