Green Chile Chicken Burritos

🧂 Ingredients

• 3 pounds boneless chicken

  thighs or breasts
• 3 tablespoons taco seasoning
• 28 ounces green chile enchilada sauce

  divided
• 4 ounces chopped green chile

  about ½ cup
• 15 ounces canned black beans

  drained and rinsed
• 12 8-inch soft taco size flour tortillas

  OR (8) 10-inch burrito size flour tortillas
• 2 cups shredded Mexican blend cheese
• ¼ cup chopped fresh cilantro
• sour cream
• sliced olives
• chopped lettuce
• diced tomatoes
• sliced green onions
• chopped cilantro

Instructions

• 1 Place the chicken in a crockpot. Sprinkle generously with taco seasoning and add
  1 cup of green chile sauce. Cook on HIGH for about 3 hours or on LOW for 4-5,
  depending on your slow cooker.
• 2 When the chicken is done cooking, pull it apart with a pair of fork or tongs,
  leaving plenty of bite-size chunks of chicken. Allow it to rest in the unplugged
  crock-pot for a little while to absorb the remaining liquids. Pour the remaining
  green chile sauce over the chicken and add the chopped green chile and drained
  beans. Stir to combine.
• 3 Preheat the oven to 350°F. Scoop about ½ cup of the chicken mixture onto a
  tortilla and sprinkle generously with cheese and cilantro. Roll it up and place
  it on a baking sheet. Repeat this with the rest of the tortillas, lining them
  across in the pan.
• 4 Bake uncovered for 20-30 minutes until the burritos are golden brown with crisp
  edges. Serve with the toppings of your choice.

Nutrition Info