Best 2 Shredded Chicken Burritos Recipes

Shredded chicken burritos, a delightful fusion of Mexican and American cuisine, offer a symphony of flavors and textures that are sure to tantalize your taste buds. With a versatile filling of shredded chicken, complemented by a medley of fresh vegetables, aromatic spices, and a generous helping of melted cheese, all wrapped in a warm and fluffy tortilla, these burritos are a feast for the senses. Whether you prefer a classic shredded chicken burrito or one adorned with unique and creative ingredients, this guide will provide you with the necessary insights and inspiration to craft the perfect shredded chicken burrito that will leave you craving for more.

Here are our top 2 tried and tested recipes!

SHREDDED CHICKEN BURRITOS

Shredded Chicken Burritos image

Burritos filled with slow-cooked shredded chicken, sour cream, refried beans, and Mexican-style rice. The chicken filling is also great for quesadillas and tacos.

Provided by EVE11

Categories World Cuisine Recipes Latin American Mexican Main Dishes Burrito Recipes

Time 6h5m

Yield 8

Number Of Ingredients 11

Ingredients

3 (5 ounce) frozen chicken breasts
¼ cup salsa
1 medium jalapeno pepper, diced
1 dried red chile pepper
3 cloves garlic, minced
1 (1 ounce) envelope taco seasoning mix (such as Ortega®)
1 cup uncooked white rice
8 (10 inch) flour tortillas
1 (16 ounce) can refried beans
¼ cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or to taste

Steps:

Place chicken in the bottom of a slow cooker and add just enough water to cover, 2 1/2 to 3 cups. Mix in jalapeno, dried chile, garlic, and taco seasoning.
Cook on Low until chicken is no longer pink in the center, juices run clear, and it shreds easily with a fork, about 5 hours.
Shred chicken and allow to cook in the water mixture on Low, about 20 more minutes. Remove chicken from the pot and set aside in a bowl. Transfer cooking water to a saucepan.
Add rice to the cooking water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Meanwhile, preheat the oven to 250 degrees F (120 degrees C).
Wrap tortillas in foil and place in the preheated oven to warm, 5 to 10 minutes.
At the same time, heat refried beans in a microwave-safe bowl in the microwave until warm, 1 to 2 minutes.
Add beans, rice, chicken mixture, Cheddar cheese, and sour cream to each tortilla. Fold tortillas and serve.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 66.9 g, Cholesterol 42.3 mg, Fat 10.5 g, Fiber 5.7 g, Protein 23.1 g, SaturatedFat 3.8 g, Sodium 977.8 mg, Sugar 2.4 g

CROCK POT SHREDDED CHICKEN BURRITOS

Crock Pot Shredded Chicken Burritos image

Easy and really tasty. Not the oridinary burrito. My husband and I tried making burritos a few different ways and both agreed that we love these the most. My husband pours some burrito sauce over his and eats it with a fork, while I wrap it and it eat with my hands.

Provided by KadesMom

Categories Chicken Breast

Time 4h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breasts, thawed
2 cups chicken broth
1 (16 ounce) can fat-free refried beans
1 (1 1/4 ounce) packet taco seasoning
1 (14 1/2 ounce) can black beans
burrito-size flour tortilla
Spanish rice
fat free sour cream

Steps:

Place chicken breasts in crock pot with chicken broth and cook on high for 3-4 hours or on low for 5-6 hours. They're done when you can shred them easily.
Meanwhile, make a Spanish Rice. I use Rice-A-Roni.
Shred chicken and save 1 1/2 cups of chicken broth in the crockpot. If you need more, just add water. Add shredded chicken back to broth.
Add packet of burrito seasoning and can of refried beans to chicken mixture and stir.
Heat through.
Heat tortillas according to directions.
Place some spanish rice on tortilla.
Add some chicken over the rice, a scoop of black beans and some sour cream to taste.
Roll burrito and enjoy! I use 2 tortillas so it doesn't break because I like to pick it up. My husband pours some burrito sauce from the crock pot over the top and eats with a fork.

Nutrition Facts : Calories 164.7, Fat 1.7, SaturatedFat 0.5, Cholesterol 45.6, Sodium 306, Carbohydrate 12, Fiber 4.3, Sugar 0.2, Protein 24.2

Tips:

Use leftover chicken: Shredded chicken burritos are a great way to use up leftover chicken. This makes them a budget-friendly and convenient meal option.
Choose the right tortillas: Flour tortillas are the most common type of tortilla used for burritos, but you can also use corn tortillas or even whole wheat tortillas.
Fill your burritos with your favorite toppings: In addition to chicken, you can fill your burritos with a variety of toppings such as rice, beans, cheese, vegetables, and salsa.
Don't overfill your burritos: Overfilling your burritos will make them difficult to fold and roll. Aim for about 1/2 cup of filling per burrito.
Fold your burritos tightly: Once you've filled your burritos, fold them tightly so that the filling doesn't fall out.
Cook your burritos until golden brown: You can cook your burritos in a skillet, on a griddle, or in the oven. Cook them until they're golden brown and crispy.
Serve your burritos with your favorite toppings: Once your burritos are cooked, serve them with your favorite toppings such as guacamole, sour cream, salsa, and cheese.

Conclusion:

Shredded chicken burritos are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. So next time you're looking for a quick and easy meal, give shredded chicken burritos a try.