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Categories:
chicken breasts whole kernel corn black beans tomatoes green chilies ground cumin salt paprika pepper cayenne pepper cream cheese flour tortillas nonstick cooking spray toppings sour cream Cheddar cheese shredded lettuce tomato
Viewed: 8 - Published at: 6 years agoIngredients
- 1 1/2 lbs boneless skinless chicken breasts
- 1 cup whole kernel corn, frozen
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (4 ounce) can diced green chilies
- 3 tablespoons ground cumin
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1 dash cayenne pepper
- 1 (8 ounce) package reduced-fat cream cheese
- 8 flour tortillas, warmed (8 inches)
- nonstick cooking spray
- Optional toppings
- sour cream
- shredded cheddar cheese
- shredded lettuce
- chopped tomato
Method
- Use nonstick spray to spray the interior of 5-6 qt crockpot. (I actually use the crockpot liners for easy cleanup.).
- If doing, season salt and pepper each side of the chicken.
- Lay raw chicken in bottom of crock.
- In medium size bowl, stir together the corn, beans, tomatoes, green chilis and spices. Pour over chicken.
- Cook on low 4 to 5 hours until chicken is tender and no longer pink.
- Pull out chicken and shred using 2 forks. (Careful meat is very hot).
- Return chicken to crock pot and stir to combine.
- Place 8 oz of cream cheese on top of mixture and let melt about 15 minutes. Then stir to completely combine.
- Let the whole mixture set for another 15 minutes before serving to let the flavors meld.
- Warm tortilla. Add about 1/2 cup of chicken mixture and roll/fold up burrito.
- Top with your favorite toppings.
