Crock Pot Chicken Burritos – 5 Points
Crock Pot Chicken Burritos – 5 Points is a Mexican main course. This recipe serves 8 and costs $1.64 per serving. One portion of this dish contains about 21g of protein, 5g of fat, and a total of 247 calories. 5834 people found this recipe to be scrumptious and satisfying. This recipe from Laa Loosh requires canned tomatoes, skinless boneless chicken breasts, taco seasoning, and garlic. From preparation to the plate, this recipe takes about 6 hours and 15 minutes. With a spoonacular score of 83%, this dish is outstanding. Crock Pot Chicken Burritos, Crock Pot Rotisserie Chicken – 3 Points, and Crock Pot Chicken and Dumplings – 8 Points are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 360 minutes
Ingredients:
1 15oz can diced tomatoes
1 4oz can diced chiles
8 whole wheat, low carb flour tortillas (I used THESE)
4 cloves garlic, minced
1 large green pepper, thinly sliced
1 15oz can red enchilada sauce
1 medium red onion, thinly sliced
1 cup reduced fat Mexican-style cheese, shredded
1lb skinless, boneless chicken breasts
1 packet taco seasoning
Equipment:
baking pan
oven
slow cooker
Cooking instruction summary:
InstructionsPreheat 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.
Step by step:
1. Preheat oven to 400 degrees and spray an 11 x 13 inch baking dish with nonfat cooking spray.
2. 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.
3. 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.
4. Pour enchilada sauce over burritos and top with the remaining 1/2 cup shredded cheese.
5. Place in oven and cook until cheese melts and begins to bubble, about 10-12 minutes.
Nutrition Information:
covered percent of daily need
