Thursday, November 18, 2010

Slow Cooker Chicken burritos

Slow Cooker Chicken burritos
Makes four servings

1 pound chicken, boneless/skinless
1 14.5-oz. can diced tomatoes with green chiles
1 envelope taco seasoning
Other: 8 mission carb balance tortillas, 4 tbsp fat-free sour cream, 4 tbsp salsa and 4 tsp canola oil.

Place non-cooked chicken in slow cooker. Mix tomatoes and taco seasoning. Pour over chicken. Cover. Cook on low 6 hours. Remove lid and turn off heat. Shred chicken with two forks. Measure out four servings. Divide each serving onto two tortillas.Seal. Heat pan over medium heat with 1 tsp canola oil. Spread oil to cover bottom of pan. Once hot, add two burritos seam side down. Cook for 2 minutes, then flip and cook for 1-2 more minutes until brown. Remove, and repeat with other burritos (add 1 tsp canola; add 2 burritos). Then top each burrito with ½ tbsp sour cream and ½ tbsp salsa.

Nutritional Information (2 burritos per serving; 1 tbsp ff sour cream; 1 tbsp ff salsa; 1 tsp canola oil): 450 calories, 48 carbs, 11 fat grams and 37 protein grams.

Review: A keeper! Very filling and flavorful - my two favorite things. Also, it would be easy to make more of the chicken and use it for other recipes like chicken enchilada casseroles, mexican pizzas, salads, etc. Easy and yummy - will make this again!

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