Smothered Slow Cooker Chicken Burritos

By Firefighter Kyle Sheley

Ingredients:

(2) pounds boneless skinless chicken breasts

(1) Tablespoon olive oil

1/2 cup mild salsa

3-4 tablespoons brown sugar

(1) 4oz can mild diced green chilies

(1) 14.5oz can diced tomatoes, drained

(1) Tablespoon chili powder

1 1/2 teaspoon salt

1 teaspoon each of ground cumin, garlic powder, onion powder

1/2 teaspoon each of smoked paprika, dry oregano, ground black pepper

1/2 teaspoon ground chipotle chili pepper

1 teaspoon liquid smoke


Recipe:

Rub chicken breasts with oil and place in the bottom of your slow cooker.  Add all of the remaining ingredients.  Cook on high for 6-7 hours on low until chicken is tender enough to shred.

Remove chicken from slow cooker to a cutting board and let rest for 5 minutes. Shred the chicken and return to slow cooker.

Cook on low for an additional 20 minutes to absorb some of the liquid/juices.

Using a strainer and a bowl, transfer shredded chicken from slow cooker to strainer and drain all excess liquid.


Burrito Recipe;

Ingredients:

Slow cooker shredded chicken

(6) burrito size tortillas (raw/undercooked tortillas)

(1) cup shredded sharp cheddar cheese


Cheesy Green Chili Sour Cream Sauce

(2) Tablespoons olive oil

(1) Tablespoon Salted Sweet Cream Butter

(3) Tablespoons flour

(2) Cups Chicken Broth (warmed)

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup sour cream

(1) 4oz can mild chopped green chilies

1/2 cup shredded sharp cheddar cheese


Recipe:

Preheat oven to 400 degrees.

Line a baking sheet with foil and add a baking rack on top.

Prepare burritos by adding 1/2 cup shredded slow cooker chicken filling to each tortilla. Top with shredded cheese and roll up burrito style.

Place burritos on baking rack and brush both sides lightly with olive oil.

Bake for 18-20 minutes or until golden brown.

Broil to desired crispness, flip over and broil the other side until golden.


Prepare sauce by melting butter in the olive oil in a medium sauce pan over medium heat.  Whisk in flour and cook, stirring occasionally, for 3 minutes.  Reduce heat to low and gradually whisk in chicken broth.

Add spices and bring to a simmer while stirring until thickened, about 3-5 minutes.

Remove from heat once thickened.

Stir in green chilies and shredded cheese until cheese is melted.

Stir in sour cream.


To serve, top burritos with sauce and desired toppings.