Oamc Crock Pot Chicken Bean Cheese Burritos Recipes

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large bowl, stir together the refried beans, brown rice, salsa, chilies, corn, and 1 cup cheese. If adding chicken to half, move 3 cups of the mix to a separate medium bowl, add the chicken, and stir. If making a vegan filling (without cheese), add 1/2 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper. Taste and add more seasoning if desired.
• If the tortillas don't seem pliable (likely to rip when you bend/roll them), place tortillas on a large plate and cover with a damp dishtowel. Microwave on high for 30 seconds to steam the tortillas.
• One at a time, lay the tortillas flat and place 1/3 cup filling just below the center. Fold in the sides of the tortilla so that they nearly touch, then bring up the bottom of the tortilla, pulling the contents tight, rolling the burrito from the bottom upl, and keeping the sides tucked as you go. For more guidance, here's a terrific piece from The Kitchn on how to roll a burrito.
• Lay the burritos side by side in a 9-inch x 13-inch pan (or, if you're making a meaty version and a vegetarian version, keep them segregated by using two 8-inch by 8-inch pans).
• Sprinkle additional cheddar cheese over the top (omit for vegan version) and bake for about 20 minutes, until heated through, cheese is melted, and they're starting to turn golden brown. Serve.

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion, bell pepper, jalapeño, garlic and oil. Cover; cook on High heat setting 5 minutes.
• Stir in tomatoes. Place chicken on tomato mixture; sprinkle with salt and pepper.
• Cover; cook on High heat setting 3 to 4 hours. Stir in black beans. Cover; cook 10 minutes longer or until thoroughly heated.
• Remove chicken from slow cooker to plate; shred with 2 forks. Return chicken to slow cooker.
• To serve, spoon chicken mixture onto center of each warmed tortilla; top with cheese and cilantro. Fold bottom third of tortilla over filling; fold sides in toward center, leaving top open. Secure with toothpicks, if necessary.

Steps:

• Crockpot Directions.
• Place all ingredients except tortillas and cheese in the crock pot and cook on low 6-8 hours. Take chicken out and shred or chop finely. Return the chicken to the crock pot and mix thoroughly.
• Stove Top Directions.
• Cook chicken, shred or chop finely. Add remaining ingredients except tortillas and cheese. Bring to a boil and simmer for 25-30 minutes.
• To Prepare Burritos.
• Warm tortillas in microwave to make them easier to roll. Place cheese on tortilla, add chicken mixture. Roll folding the ends in and place seam side down in a baking dish that has been sprayed with non-stick spray. Bake at 350 degrees for 15 minutes. If you like a crispier burrito, bake 5 more minutes.
• NOTE: I was able to get 50 burritos using the taco size tortillas. I prefer using the taco size because these are a great "grab" snack for my family.
• Freezer Directions.
• After the burritos have completely cooled, I placed them in freezer bags, removed the air and sealed. I can fit 4 burritos in a quart size bag and 8 in a gallon size. Bake for 20-30 minutes in toaster oven at 350 degrees.
• If you don't wish to roll your burritos before freezing, place the chicken mixture in either quart or gallon size freezer bags, remove air and freeze. Attach a quart size bag with desired amount of cheese and freeze.

Steps:

• Dissolve bouillon in water, bring to a boil add instant rice and set aside. If using standard rice, add rice to water mixture, bring to a boil , cover, cook on low for 20 minutes.
• Meanwhile, place olive oil in a large dutch oven, cook the onion until caramelized. Then add garlic, long enough to let the garlic sweat.
• Add the cut up chicken to the onion garlic mixture, salt and pepper to taste.
• Cook until chicken is completely cooked.
• Add taco seasoning and water, mix well and simmer for another 3 minutes.
• Add crushed tomatoes.
• (For super spicy add Tabasco sauce to taste).
• Add rice mixture.
• Stir in sour cream.
• Place 1 to 1.5 cup measurements into containers.
• Place 1-2 tortillas in wax paper, presteaming or spraying with no-stick spray helps keep them from drying out too much.
• Fold up the wax paper as tight as you can, I seal it like an envelope and tape it shut with masking tape.
• Place on top of rice/chicken mixture, cover container and freeze.