Southwestern Recipes
Shredded Chicken Burritos
Ingredients
- 1 (4 to 6 pound) whole chicken, thawed if frozen
- 1 envelope taco seasoning, divided
- 2 (14.5 ounce) cans stewed tomatoes
- 1 cup chopped onions
- 1 cup chopped green bell peppers
- 2 tablespoons cornstarch
- 1 package large flour tortillas
- 1 package shredded Mexican cheese
Instructions
- Place onions, peppers and both cans of stewed tomatoes in bottom of slow cooker.
- Mix in half of the envelope of taco seasoning.
- Place thawed chicken on top of vegetables, and sprinkle with remainder of taco seasoning. Cook on LOW for 8 to 9 hours.
- Remove chicken from slow cooker and allow to cool.
- Remove vegetables from slow cooker; set aside.
- Allow remaining liquid in slow cooker to cool.
- Remove bones and skin from chicken as thoroughly as possible.
- Place de-boned meat in a large bowl, then mix in vegetables.
- Pour cooled remaining liquid from slow cooker into a large saucepan.
- Add cornstarch and whisk until well blended. Heat saucepan over medium heat, stirring often, for 20 minutes or until thickened.
- Heat oven to 350 degrees F.
- Add one cup of the thickened sauce to the chicken/vegetable mixture (you can add more if desired).
- Fill tortillas with chicken/vegetable mix, roll up and place seam side-down in a large casserole pan.
- Cover burritos with a few spoonsful of the leftover sauce and cover with cheese.
- Place in oven for 15 to 20 minutes or until cheese is bubbly.