PREP 16 MIN COOK 300 MIN (5hrs) (makes) SERVINGS 12
1 clove(s) (medium) garlic clove(s), minced
1 small red onion(s), chopped
14 1/2 oz canned diced tomatoes, with chilies
15 oz canned kidney beans, drained and rinsed
1/2 tsp table salt
1/4 tsp dried oregano, crushed
1/4 tsp black pepper
1 lb skinless chicken thigh(s), cut into bite-size pieces
3/4 cup(s) canned chicken broth
12 medium whole wheat tortilla(s), about 7-inches in diameter each
3/4 cup(s) shredded reduced-fat Mexican-style cheese
1. Place garlic, onion, tomatoes, bean, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
2. To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 Tbsp of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center, fold right side to center, covering filling. Repeat with remaining ingredients.
PER SERVING: 1 BURRITO.
PointsPlus Value: 5
Unfortunately I don't have the full nutritional information for this recipe. :-(
You can microwave the burritos, seam-side down, for 30 seconds, if desired.
Also optional, serve with salsa and reduced-fat or fat-free sour cream (but you need to keep into consideration that this might affect the PointsPlus value).
This was great!
We used chicken breast instead of chicken thighs (already had them on-hand).
Also I used marbled cheese since, again I already had this on-hand.
Enjoyed by all! ...make sure to have napkins nearby (might still be somewhat juicy - if not drained fully); either way, juicy or not, these are easy, filling and delicious!
View of the inside of my slow cooker.
Another view of the burrito itself.
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