Slow Cooker Smothered Chicken Burritos

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 1 tsp Garlic powder
  • 2 4 oz can Green chile
  • 1 14.5 oz can Salsa style fire roasted tomatoes

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 1 tsp Ancho chili powder
  • 2 tbsp Flour

• Oils & Vinegars

  • 2 tbsp Canola oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 4 Burrito-sized flour tortillas

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Pepper jack cheese
  • 1/2 cup Sour cream

Found on slowcookergourmet.net

Ingredients

• 1.5 pounds boneless skinless chicken breasts
• 14.5 oz can salsa style fire roasted tomatoes
• 4 oz can chopped green chilis
• 1 teaspoon ancho chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 4-6 burrito sized flour tortillas
• 2 tablespoon canola oil
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• ½ cup pepper jack cheese
• ½ cup sour cream
• 4oz can chopped green chilis (optional)

Directions

• Add all chicken ingredients to slow cooker
• Cover and cook on high for 3-4 hours or low for 6-8
• Shred chicken
• Preheat oven to 375
• Add a large scoop of shredded cooked chicken (use slotted spoon to drain excess liquid) to center of tortilla (about a cup)
• Fold in ends and then tuck one edge and roll as tightly as you can
• Brush lightly with canola oil
• Bake for about 10-15 minutes or until lightly browned and crispy
• Heat butter in saucepan over medium high heat
• Whisk in flour until smooth
• Slowly whisk in chicken broth and bring to simmer for about 5 minutes while whisking until thickened
• Remove from heat and stir in cheese, sour cream and as many of the green chilis as desired
• Top crispy burritos with cheese sauce and serve