How I make Southwest Chicken Burritos Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Place 3 pounds of chicken thighs in the crock pot.

Clean the chicken by removing excess fat without cutting it into pieces.

Add 2 large garlic cloves and 1/2 medium onion diced to the chicken in the crock pot.

Pour in 1 can of petite diced tomatoes with green chilies and 1 can of green hatch chilies into the pot.

Add 1.5 teaspoons of salt, 2 teaspoons of chili powder, 2 teaspoons of ground cumin, and some black pepper to the mixture.

Cover the crock pot and set the timer for 4 hours on low.

After 4 hours, shred the chicken with two forks in a bowl.

Add frozen corn and rinsed canned black beans to the shredded chicken.

Season with additional salt and pepper to taste, and mix in chopped cilantro.

Simmer the broth left in the crock pot and add Velveeta cheese until melted.

Take a burrito super soft tortilla and add about two spoonfuls of the chicken filling.

Fold the sides of the tortilla over the filling, then roll it tightly to form a burrito.

Preheat the oven to 375°F.

Brush the tops and sides of the burritos with olive oil for crispiness.

Place the burritos on a half sheet tray and bake for 15-20 minutes, turning halfway through.

Remove the burritos from the oven when they are nice and toasty.

Serve the burritos with the melted cheese sauce poured on top or on the side, garnished with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens