SC - Cheesy Jalapeno Chicken Burritos
- Ready In:
- 4hrs 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4 boneless chicken breasts
- 1 diced onion
- 1 diced green pepper
- 1 1⁄2 cups chicken broth
- 2 cups shredded colby-monterey jack cheese
- 4 ounces sliced jalapenos
- 1 cup whole milk
- 16 ounces pckgs cream cheese
- 16 ounces sour cream
- 1 teaspoon minced garlic
directions
- Place chicken breasts in a 5 to 6 Quart Crock-Pot® slow cooker. Sprinkle with salt & pepper.
- Dice onion and green pepper and place on top of chicken.
- Pour chicken broth over top of ingredients in slow cooker.
- Cover and cook on LOW for 4 hours.
- Remove chicken from Crock-Pot® slow cooker and shred with two forks.
- Reserve liquid from Crock-Pot® slow cooker in a separate container.
- Return shredded chicken to Crock-Pot® slow cooker and mix with the onions & peppers.
- Add enough of the reserved liquid back just to moisten meat, about ½ Cup.
- SAUCE: Place cream cheese, sour cream, milk, 1 cup of Cheddar-Jack, garlic, jalapenos and salt & pepper in a food processor or blender and mix until well combined and jalapenos are finely chopped.
- Place half of the sauce mixture over top shredded chicken in the slow cooker and stir well.
- Cover and cook on LOW for 30 to 60 minutes longer or until warmed through.
- Meanwhile, place remaining sauce in a Crock-Pot® Lunch Crock® or Little Dipper® Food Warmer to keep warm. (Otherwise refrigerate and then warm in microwave when ready to serve).
- SERVING: Warm flour tortillas according to package directions.
- Place chicken mixture in tortilla and roll to place seam side down on a plate.
- Top with reserved warm sauce and sprinkle with shredded Cheddar-Jack.
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