Slow Cooker Queso Chicken Burritos
A recipe for making Slow Cooker Queso Chicken Burritos, including instructions for the chicken filling, queso sauce, assembly, and reheating.
Ingredients
- chicken breast
- taco seasoning packet
- hatch green chilis
- lime
- fat-free mozzarella cheese
- pepper jack cheese
- pico de gallo
- fresh cilantro
- cottage cheese
- fat-free milk
- red enchilada sauce
- tomato salsa
- taco seasoning
- white rice
- low-calorie tortillas
Method
- 1
Place the chicken breasts into a slow cooker.
- 2
Add the taco seasoning packet, canned hatch green chilis, and the juice of one lime.
- 3
Mix all the ingredients in the slow cooker thoroughly to coat the chicken.
- 4
Cover the slow cooker and cook on high for 2-3 hours.
- 5
While the chicken is cooking, prepare the queso sauce. Combine the cottage cheese, fat-free milk, red enchilada sauce, tomato salsa, and taco seasoning in a blender.
- 6
Blend the queso sauce ingredients until smooth.
- 7
Once the chicken is cooked, shred it directly in the slow cooker using two forks.
- 8
Add the mozzarella and pepper jack cheese to the shredded chicken.
- 9
Pour the blended queso sauce over the chicken and cheese.
- 10
Add the pico de gallo and fresh cilantro.
- 11
Stir everything together until well combined.
- 12
To assemble the burritos, lay a tortilla on a flat surface. Spread a layer of cooked white rice on the tortilla.
- 13
Top the rice with a generous portion of the queso chicken mixture.
- 14
Fold in the sides of the tortilla, then tightly roll it up to form a burrito.
- 15
Wrap each burrito in aluminum foil for storage. They can be kept in the freezer for up to 3 months.
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