Ingredients :
- 3 chicken breasts
- 10 large, burrito sized flour tortillas
- 1 can of black beans, drained
- 1 can of corn, drained
- 1 can of rotel, Undrained
- 1 chicken bullion with 2 cups of water OR 2 cups chicken broth
- 1/2 packet of taco seasoning
- 3/4 cup chopped onion
- 1 juice of 1 lime
- 1 cilantro (optional)
- 5 garlic cloves
- 1 tbsp fajita seasoning
- 2 cups shredded cheese (optional)
Method :
- In a slow cooker, add water, bullion cube, taco seasoning & garlic all mixed together. Top with chicken. Low 6-7hrs, high 3-4. Mine were semi frozen so I cooked them on high 5 hrs
- Remove chicken & shred. Pour all broth into large bowl & reserve. Mash garlic in the bottom of crockpot & leave for now
- Add chicken, beans, corn, rotel, onions, squeezed lime, fajita seasoning, cilantro plus enough broth to fill half way. Just enough to keep it moist, but not too much to make a soup!
- Now this needs to cook another hour or so in the slow cooker. I did mine for 2. I wanted all the flavors to be enhanced & come together! This will also give you a chance to check if more seasonings need to be added. Also, the reserved broth is handy if more needs to be added.
- With a slotted spoon, scoop the mixture onto the tortilla, making sure the least amount of juice gets in the tortilla. Sprinkle cheese on top. You want to leave 3/4 to 1 inch on each end for accurate folding.
- Once folded, add to a med high griddle or non-stick pan. I add a tiny butter to get a crispy outer edge. Flip burritos until golden on both sides.
- These can be served with salsa, sour cream, guacamole or enjoyed the way they are!! I hope you enjoy!
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