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Fiesta Chicken Burritos

Looking for some heat with supper but still want a cool kitchen? Try these slow cooked burritos with a spicy touch the whole family will love! This is a simple recipe to double if you're catering to a crowd. And for those who prefer a spicier dish, add a teaspoon of cayenne pepper. —Margaret Latta, Paducah, Kentucky

8 ServingsPrep: 30 min. Cook: 4-1/4 hours

Ingredients

1-1/2 pounds boneless skinless chicken breasts
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and finely chopped
3 tablespoons ground cumin
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
Dash cayenne pepper
Dash crushed red pepper flakes
1 package (8 ounces) reduced-fat cream cheese, cubed
8 flour tortillas (8 inches), warmed
Optional toppings: sour cream, shredded cheddar cheese, shredded lettuce and chopped tomatoes

Directions

Place chicken in a greased 4-qt. slow cooker. In a large bowl,
combine the corn, beans, tomatoes, jalapeno and seasonings; pour
over chicken. Cover and cook on low for 4-5 hours or until chicken
is tender.
Remove chicken; cool slightly. Shred meat with two forks and return
to the slow cooker. Stir in cream cheese. Cover and cook for 15
minutes or until heated through.
Spoon 3/4 cup chicken mixture down the center of each tortilla; add

2 of 2

Fiesta Chicken Burritos (continued)

Directions (continued)

toppings of your choice. Fold sides and ends over filling and roll
up. Yield: 8 servings.

Nutrition Facts: 1 burrito (calculated without optional toppings) equals 405 calories, 12 g fat (5 g saturated fat), 67 mg cholesterol, 1,099 mg sodium, 42 g carbohydrate, 4 g fiber, 29 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.