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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
This recipe is:
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional 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.
Originally published as Fiesta Chicken Burritos in Simple & Delicious July/August 2009, p33
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Sep. 02, 2010 by okiekay
I made this for dinner tonight and we loved it! Even my picky 9 year old who hates veggies loved it ! The only thing that I changed was after stirring in the cream cheese I added some chopped green onions and cilantro! Delish and also don't be afraid to add the amount of cumin that this recipe calls for! Cumin is not spicy at all. My child never complained about this dish being spicy :) !
Reviewed on Aug. 22, 2010 by Kansas954
Love this recipe (and I usually hate slow cooker recipes). Did use less cumin and omitted jalepenos. Will definitely be making this again.
Reviewed on Jul. 28, 2010 by Toni51
My family loved this dish! My husband really raved about it. He was still talking about it this morning. I did skip the jalapeno and used only about 1 1/2 tablespoons of cumin (3 tablespoons scared me). Also didn't have cayenne or red pepper flakes on hand, so I used generous dashes of regular red pepper which gave it plenty of heat. I know the family will want me to make this again, often. Thanks for the recipe!
Reviewed on Jul. 19, 2010 by mamay
Its a keeper.Very easy to make. Added less cumin and omitted the jalapeno pepper. Will definitely make again.
Reviewed on Jul. 15, 2010 by sheritruesdale
I made this last night for the first time and it was delicious. The only thing I changed, was I did not add 3 Tablespoons of cumin. I thought that would be way too much, so I only used 3 teaspoons. Turned out very flavorful!
Reviewed on Jul. 14, 2010 by medorman
Delicious! I served them with diced red bell pepper, and sweet onions, and substituted fresh cilantro for the lettuce. I also dumped a can of condensed tomato soup, because I felt that the 10 ounce can of tomato/green Chile didn't offer enough tomato flavor. Big hit with the roomies. Arrriba!
Reviewed on Jul. 12, 2010 by vmitch
It looked good on the email, wasn't sure about how it would turn out. I was pleasantly surprised. Loved it! Served it with lettuce, sour cream, cheese and cilantro.. Great dish. Definitely a blue ribbon winner!
Reviewed on Jul. 12, 2010 by plumcrazy__Alta
This sounds very good and easy to fix, thanks
Reviewed on Jul. 12, 2010 by ajrdsb
Very tasty. I didn't have time to slow cook the chicken so I brushed it with taco seasoning and olive oil and baked for 40 min. I shredded the chicken in a food processor and added the ingred. to a skillet and cooked until the cr. cheese melted. I baked the burritos with 2c. salsa on top for 15 min. and added 1 1/2 c. mont/jack/cheddar cheese until melted. It was a big hit.
Reviewed on Jul. 12, 2010 by mrama
We really like this recipe! If you want to cut down on spice, use less cumin. Also I use frozen corn instead of canned and 14.5 oz can of tomatoes w/green chilies and left out the jalapeno pepper. We did notice that it was a little spicier the second time around but still like it the same.
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