Oamc Crock Pot Chicken Bean Cheese Burritos Recipes

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CROCK POT CHICKEN & BEAN BURRITOS

My kids loved tacos and chili, so I thought, "Why not burritos?" I started dumping things in the crock pot and my "famous" recipe was born.

Provided by hhorn

Categories     Chicken Breast

Time 6h15m

Yield 10 burritos, 10 serving(s)

Number Of Ingredients 14



Crock Pot Chicken & Bean Burritos image

Steps:

  • In a crock pot add all ingredients EXCEPT vinegar, refried beans, tortillas, taco sauce, and cheddar.
  • Cook on low 6-8 hours.
  • Add vinegar and shred chicken with forks (I find a potato masher works well too).
  • In two 9x13 baking dishes spread half of the taco sauce and spread evenly.
  • Assemble burritos by smearing a tortilla down the middle with refried beans. Add approximately 1/2 cup of the chicken mixture, roll up and place seam-down in baking dish. Repeat until baking dish is full (usually 5 burritos in each dish for me).
  • Pour remaining taco sauce over burritos, sprinkle with cheddar cheese.
  • Bake at 350 for 10 minutes, or until cheese melts.
  • I love making a double batch of this and save the "guts" in a ziploc in the freezer for another day.

Nutrition Facts : Calories 362.9, Fat 15.5, SaturatedFat 5.7, Cholesterol 72.6, Sodium 793.5, Carbohydrate 32.7, Fiber 9.4, Sugar 2.9, Protein 24.6

1 1/2 lbs boneless chicken thighs (may use breasts)
2 (15 1/2 ounce) cans black beans, drained
1 (16 ounce) jar salsa
1 tablespoon cumin
1 (10 ounce) can diced tomatoes with green chilies
1/4 cup tequila or 1/4 cup beer
0.5 (16 ounce) package frozen corn
2 tablespoons vinegar
1 (15 1/2 ounce) can refried beans
10 burrito-size whole wheat tortillas
3/4 cup taco sauce
1 cup cheddar cheese, shredded
sour cream (to garnish)
sliced scallion (to garnish)

OAMC CROCK POT CHICKEN, BEAN & CHEESE BURRITOS

These burritos can be made in the crock pot or on the stove. I make up a large batch and freeze for either lunch, dinner or a quick snack.

Provided by MonkeyDeb

Categories     Lunch/Snacks

Time 6h15m

Yield 20-50 20 burrito size or 50 taco size tortillas, 20-50 serving(s)

Number Of Ingredients 9



OAMC Crock Pot Chicken, Bean & Cheese Burritos image

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.

Nutrition Facts : Calories 318.3, Fat 8.6, SaturatedFat 3.2, Cholesterol 25.8, Sodium 870.2, Carbohydrate 44, Fiber 8.2, Sugar 3.5, Protein 18.6

4 large chicken breasts (approx 5-6 cups cooked)
4 (15 ounce) cans black beans (drained and rinsed)
2 (15 1/4 ounce) cans kernel corn (drained)
2 (10 ounce) diced tomatoes with green chilies (I used Rotel)
4 cups salsa (mild, medium, hot-your choice)
2 tablespoons cumin
1/2 cup chicken broth
20 -50 flour tortillas (20 burrito size or 50 taco size)
2 -3 cups cheese (cheddar, Colby-Jack, Mexican blend-your choice)

CHICKEN BURRITO - OAMC

Make and share this Chicken Burrito - OAMC recipe from Food.com.

Provided by ColoradoCookin

Categories     One Dish Meal

Time 35m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 12



Chicken Burrito - OAMC image

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.

Nutrition Facts : Calories 393.9, Fat 12.2, SaturatedFat 2.9, Cholesterol 49.2, Sodium 423.5, Carbohydrate 45.5, Fiber 2.1, Sugar 2.3, Protein 23.9

2 chicken bouillon cubes
4 cups hot water
4 cups instant rice or 2 cups standard rice
2 medium chopped onions or 4 tablespoons dried onion
4 chopped garlic cloves or 2 teaspoons packaged chopped garlic
8 boneless skinless chicken breasts, cut into bite sized pieces
6 tablespoons olive oil
2 (1 1/2 ounce) packages taco seasoning
1 1/2 cups hot water
1 cup canned crushed tomatoes
8 tablespoons sour cream (1 medium sized container)
12 flour tortillas

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