Tuesday, July 5, 2016

Smothered Burritos

Happy Taco Tuesday!  I hope everyone had an amazing and safe fourth of July, now onto the good stuff.  This was possibly the best burrito and rice I have ever had it is now a staple in our home to put on rotation for Taco Tuesdays.  It is sweet and spicy and cheesy you cannot pass something like this up.  So try, love it and make it again.  This is also a slow cooker recipe so relax while you cook.


Shredded Chicken

  • 2 pounds chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup mild salsa 
  • 4 tablespoons brown sugar
  • 1 4 oz. can mild green chilies
  • 1 14.5 oz. can diced tomatoes, drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dry oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

Cheesy Green Chili Sour Cream Sauce

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 tablespoons flour
  • 2 cups low sodium chicken broth, warmed
  • 1/2 teaspoon cumin
  • 1/4-1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup sour cream
  • 1/2 of a 4 oz. can mild chopped green chilies or more to taste
  • 1/2 cup cheddar cheese


Shredded Chicken

Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding 

**There will be juices left over in the crock pot keep this for your rice**

Cheesy Green Chili Sour Cream Sauce

Prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese until melted then sour cream.

Drain your liquid from the slow cooker in a strainer (make sure a bowl in under to catch the liquid) There should be just about 2 cups.  Cook 2 cups of rice in this liquid and nothing else.


Stuff your burritos with the chicken and cook on a griddle until brown, Cover with your cheese sauce and place rice on the side.

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