Fiesta Chicken Burritos

Photo by Samantha O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/2

    pounds boneless skinless chicken breasts

  • 1

    can (15-1/4 ounces) whole kernel corn, drained

  • 1

    can (15 ounces) black beans, rinsed and drained

  • 1

    can (10 ounces) diced tomatoes and green chilies, undrained

  • 1

    jalapeno pepper, seeded and finely chopped

  • 3

    tablespoons ground cumin

  • 1

    teaspoon salt

  • 1

    teaspoon paprika

  • 1/2

    teaspoon pepper

  • Dash cayenne pepper

  • Dash crushed red pepper flakes

  • 1

    package (8 ounces) Kraft Philadelphia® - Cream Cheese – Light

  • 8

    flour tortillas (8 inches), warmed

  • Optional toppings: sour cream, shredded cheddar cheese, shredded lettuce and chopped tomatoes

Directions

Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes longer or until heated through. Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up

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