Santa Fe Chicken Burritos

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I had all this shredded chicken from my Slow Cooker Santa Fe Chicken recipe and I wanted to make burritos to freeze for future meals.  I already stocked several burritos in the freezer at my office so I can have them for lunches.  These are easy to assemble and didn't take me long at all.  I actually made the chicken and rice the day before I assembled the burritos so the filling wasn't hot.  I was able to wrap them up immediately with foil and put them in the freezer.  Easy peasy!  The burritos are great served with sour cream and lately I have been substituting plain greek yogurt for sour cream.

 

Santa Fe Chicken Burritos

Printable Recipe

Ingredients

1 batch Santa Fe Chicken  (recipehere)

8 to 10 large flour tortillas (burrito size)

2 cups shredded cheese (I used cheddar.)

4 cups cooked rice (I used plain, white rice)

Directions

Warm tortillas according to package directions. 

Spoon about ¼ to ½ cup rice down center of tortillas. 

Top rice with about ¼ to ½ cup shredded chicken.

Sprinkle cheese on top.  

Fold tortilla into a burrito.

 

I was able to make 9 burritos but you could make more if you want to use smaller tortillas.

 

To freeze, allow burritos to cool if using warmed ingredients.  Wrap each burrito tightly with foil.  Place foiled burritos in large freezer bags.  (I label the bag beforehand with what type of burrito and date.) 

 

To reheat from frozen, remove foil and microwave on high for 3 minutes.  You could also place the foiled burrito in the toaster oven at 350 degrees F for about 20 minutes.

Slow Cooker Santa Fe Chicken

I love using my slow cooker and this Santa Fe Chicken is a super simple recipe.  I am pretty sure Santa Fe Chicken was originally a casserole type dish but making it in a slow cooker is so much easier.  I have seen several slow cooker recipes where you only need chicken and salsa, but I wanted to add a little bit more.  I already had a can of black beans and a can of corn, and those work well together.  Feel free to add in kidney beans or pinto beans instead of black beans and use your favorite salsa.  Prepare the ingredients the night before and just turn on your slow cooker in the morning.  You will have a great dinner by the time you are home.  The shredded chicken is so versatile too.  I made a little bowl of the chicken, topped it with a poached egg, shredded cheddar cheese, and plain greek yogurt; and I served it with some tortilla chips.  It was delicious!  Also,  I made a bunch of burritos with the leftover shredded chicken to freeze for future meals.  I'll try to post that recipe tomorrow. 

Slow Cooker Santa Fe Chicken

Printable Recipe

Ingredients

1 ½  pounds skinless, boneless chicken thighs (5 pieces)

15 ounce can black beans, drained

15 ounce can corn, drained

16 ounce jar salsa (I used Desert Pepper Trading Co.’s Salsa Del Rio – Medium.)

salt and pepper

Directions

Season chicken thighs with salt and pepper.

Place chicken thighs in slow cooker.

Top with drained black beans and corn.

Stir in salsa.

Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until chicken is cooked through.  The chicken should shred easily just by stirring after cooking.

This is great served over rice, in a burrito/taco, or as a sandwich.

Serves 6 or more.