WET SHREDDED CHICKEN BURRITO RECIPE with Vegetarian OPTION | Crock Pot Recipe | Cooking with Carolyn

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Season the chicken with cumin, garlic, Mexican oregano, and Chipotle powder.

Brown the chicken in a skillet on both sides.

Add onions, peppers, salsa, and chicken broth to the slow cooker.

Cook on low for about 8 hours or high for 4 hours.

Shred the chicken after cooking.

Prepare quick beans by rinsing pinto beans and mixing with green chilies, onions, garlic, salt, pepper, granulated all-purpose seasoning, and Adobo sauce, adding 1/2 cup of chicken broth.

Grill zucchini, summer squash, onions, and peppers.

Prepare fresh ingredients like lettuce, tomato, green onion, cilantro, Pepper Jack cheese, and cheddar cheese.

Heat a large tortilla on a griddle until warm on both sides.

Build the burrito by adding chicken, rice, beans, and toppings.

Fold the burrito, close both ends, and roll it up.

Place the burrito in a heat-safe container and pour homemade enchilada sauce over it.

Cover the burrito with cheese and broil for about 30 seconds to 1 minute.

For the vegetarian option, chop grilled vegetables and mix with rice and beans.

Roll the vegetarian burrito up and leave it dry or pour sauce over it later.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens