Crock Pot Chicken Burritos

By nurseliz

Ingredients

• 1 lb skinless, boneless chicken breasts
• 1 15oz can diced tomatoes
• 1 large green pepper, thinly sliced
• 1 4oz can diced chiles
• 1 packet taco seasoning
• 8 whole wheat, low carb flour tortillas (I used THESE)
• 1 15oz can red enchilada sauce
• 1 medium red onion, thinly sliced
• 4 cloves garlic, minced
• 1 cup reduced fat Mexican-style cheese, shredded

Preparation

Step 1

Preheat oven to 400 degrees and spray an 11 x 13 inch baking dish with nonfat cooking spray.
Place chicken, tomatoes, chiles, green peppers, onion, garlic, and taco seasoning packet into a slow cooker and cook on low for about 5-6 hours. Shred chicken with two forks and stir. Drain off excess liquid.
To make burritos, spoon about 3/4 cup burrito mixture down the center of each tortilla. Top with 1 tbsp shredded cheese. Fold up burrito and place in baking dish. Repeat with remaining tortillas.
Pour enchilada sauce over burritos and top with the remaining 1/2 cup shredded cheese.
Place in oven and cook until cheese melts and begins to bubble, about 10-12 minutes.