Back to Fiesta Chicken Burritos

Print Options


Card Sizes

Fiesta Chicken Burritos Recipe

Fiesta Chicken Burritos Recipe

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
TOTAL TIME: Prep: 30 min. Cook: 4-1/4 hours YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up.
    Freeze option: Omit toppings. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, add toppings. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 each: 405 calories, 12g fat (5g saturated fat), 67mg cholesterol, 1099mg sodium, 42g carbohydrate (4g sugars, 4g fiber), 29g protein .

Reviews for Fiesta Chicken Burritos

Sort By :
NaturalFork 245800
Reviewed Mar. 22, 2016

"Definitely not soupy as others have claimed. Perhaps they made it with frozen chicken and the water from that made it soupy? Not sure. This is a great, easy, and very tasty recipe."

Igraine32 224802
Reviewed Apr. 13, 2015

"I don't know how in the world this was soupy for anyone. Once I shredded the chicken and put it back in, all the juice from the tomatoes was sucked up. If you follow the instructions and drain your corn and beans this will not be soupy. My family loved it."

KrisKeel 144708
Reviewed Apr. 11, 2014

"Really good. I made the burrito mix and then put it in oven-baked taco shell bowls. Kids enjoyed it for family fun night."

voodoowitch 181905
Reviewed Feb. 21, 2014

"Based on the original recipe instructions, I give this a 3 star rating because it would have been a very soupy mess. I also drained mine before adding the cream cheese which gave it the perfect consistency. Otherwise, it tastes really good and I will make it again."

Omahabyrd 125503
Reviewed Jan. 22, 2014

"It looks and smells great, but I'm worried as it seems Very soupy. I've added the cream cheese, which has melted, but it didn't thicken like I thought it would. Did anyone else have this happen? And is it a problem? I may just end up rolling mixture in tortillas, put in a 9x13 and pour excess liquid on top. Turn it into an enchilada bake of some sort."

Terena 185975
Reviewed Jan. 18, 2014

"I make this often. It is so easy and delicious!"

LKimK77 167339
Reviewed Nov. 22, 2013

"I made this a couple nights ago. Tasted great. Was so easy . I even put my chicken in about half frozen and cooked on low for 5-6 hours. I had about a 2.2 Lb. pack of chicken breast and turned out great just put in a couple extra ounces of cream cheese. Also a little squeeze of fresh squeezed lime juice & avocado was great on top after filling. We also top our tacos and burritos with cabbage mix, taste great & gives a nice crunch. Will make again."

becky1789 100258
Reviewed Oct. 15, 2013

"This was lovely. I liked how much it made - ended up freezing some. I made a Spanish rice to go with. Not spicy, just really tasty."

14handsondeck 144706
Reviewed May. 2, 2013

"My family loves this recipe, and I do too! Nothing better than throw it in and forget it! I do drain the juice off before I add in the cream cheese. I like the mixture to be a little thicker. I make this a lot on vacation when we are out site seeing all day, come home, throw in the cream cheese get cleaned up and dinner is ready!!!"

mjkrein 115742
Reviewed Mar. 21, 2013

"Grey goop. The appearance and texture of this recipe is far from appealing, but the flavor is pretty good. I recommend draining the tomatoes- unless you like your burritos extra sloppy. Maybe some rice would be a nice addition..."

cmtmal 185973
Reviewed Feb. 3, 2013

"I might try again but without cream cheese. This was easy to make."

amcoffeebean 100233
Reviewed Jan. 27, 2013

"Loved this recipe! In addition to 2 fresh chicken breast halves I added a leftover grilled chicken breast just to get rid of it. I easily could have just used 1 breast half with that addition. I also cut back on the cumin, 3 Tbsp sounded like a lot and cumin is not high on our list of flavors. I used the Rotelle original along with the jalepeno (de-seeded) and it was was a good compromise for my give-me-fire hubby and my less-heat self. He added more red pepper flakes to his individual burrito and was happy."

KRJ1382 184117
Reviewed Nov. 15, 2012

"This recipe was super easy and really good!! I would definitely make it again. Have your napkins ready though, because it is realy messy."

cafritz 182694
Reviewed Jun. 5, 2012

"Margaret, you have created a wonderful recipe. I only have 3 mouths to feed so I cut the incredients in half and it came out fantastic. I plan on adding the left over rotel and black beans to tonight's Chili."

JoannaF 115738
Reviewed Jun. 3, 2012

"I made this dish in the crock pot, and took it in to work. It tasted great and was so easy. It was excellent comfort food for a hard day!"

missalyssa 106103
Reviewed Mar. 31, 2012

"I added green peppers to this. Tasted great and was super easy!"

crash9875 125494
Reviewed Mar. 12, 2012

"This was so easy and the entire family gobbled it up!"

navywife01 185946
Reviewed Feb. 2, 2012


gadgetsmidnight 165602
Reviewed Nov. 15, 2011

"This recipe was so easy to put together in the crock pot. The flavor was fantastic. My changes were to omit the jalapeno and the crushed red pepper flakes. I did add a 4oz can of diced green chilis. Finally, I used frozen whole kernal corn instead of canned, because that is what I had on hand. This will be a regular in our household."

swagner 165599
Reviewed Nov. 13, 2011

"Wonderful recipe! Even better topped with onions and cilantro!"

kerrynjames 181857
Reviewed Oct. 4, 2011

"We loved this. The chicken was moist, the flavor was not too spicy but still flavorful... I will definitely make it again!"

BerryBlessedMama 125493
Reviewed Oct. 2, 2011

"My whole family enjoyed this. I left out the jalapenos, and we added sliced avacados to the toppings. Nice heat without being too much. It looked pretty liquid-y before adding the cream cheese, but once it melted, it was great- just served it with a slotted spoon."

jbw0808 114847
Reviewed Jun. 22, 2011

"I just made this earlier tonight, and it was very good. I didn't use the entire amount of cumin the recipe called for, but it was still very flavorful. My boyfriend was making yum noises as he was eating them, and he can be a little picky sometimes, so I will definitely be making this again!"

bassmom 115736
Reviewed Apr. 15, 2011

"My family loves this recipe! So easy to get ready and now is a monthly dish in our family."

mommyinzion 210930
Reviewed Jan. 18, 2011

"My family is not picky and we eat a huge variety of foods. So, I was really surprised after such great reviews of this recipe to have every single person in my hating this recipe. I got a much better approval from my family when I substituted the can of tomatoes & all the seasons with a jar of salsa."

JessicaRae 144705
Reviewed Dec. 3, 2010

"Umm... This was AMAZING! It was very creamy. I didn't have time to use a crock pot, so I just cooked the chicken on the stovetop and added the other ingredients like it says in the recipe. Yum, Yum, Yum! The only complaint I have is that I ate WAY too much! :)"

quintetta 170449
Reviewed Oct. 17, 2010

"I tried this recipe for the first time today and it was simply delicious! The cream cheese really made it!"

angelasandoval 100232
Reviewed Sep. 10, 2010

"With 3 kids in sports, always looking for a new slow cooker recipe and this one was a hit! Thinking Ro-Tel is already spicy enough, I left out the jalapenos but while the end product was delicious, it didn't have any heat. Will add the jalapenos next time. Also used only half the amount of cumin. Wish I'd seen the suggestion of adding green onions and cilantro before serving dinner...will definitely try that next time!"

okiekay 106102
Reviewed Sep. 2, 2010

"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 :) !"

Kansas954 100199
Reviewed Aug. 22, 2010

"Love this recipe (and I usually hate slow cooker recipes). Did use less cumin and omitted jalepenos. Will definitely be making this again."

Toni51 170448
Reviewed Jul. 28, 2010

"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!"

mamay 167337
Reviewed Jul. 19, 2010

"Its a keeper.Very easy to make. Added less cumin and omitted the jalapeno pepper. Will definitely make again."

sheritruesdale 184116
Reviewed Jul. 15, 2010

"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!"

medorman 181754
Reviewed Jul. 14, 2010

"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!"

vmitch 144703
Reviewed Jul. 12, 2010

"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!"

plumcrazy__Alta 114701
Reviewed Jul. 12, 2010

"This sounds very good and easy to fix, thanks"

ajrdsb 185945
Reviewed Jul. 12, 2010

"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."

mrama 125492
Reviewed Jul. 12, 2010

"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."

keggers_1 185944
Reviewed Jun. 20, 2010

"This is so easy to make and is just delicious. My daughter requests it often and she uses the leftovers to put on tortilla chips and eat like nachos."

jennorr91 144702
Reviewed Feb. 15, 2010

"This is the best recipe I have made out of the magazine"

martinna 181752
Reviewed Jan. 23, 2010

"We loved this recipe. Very easy to make, and had a lot of kick. The heat and the sweet corn were a good mix."

mmlair 125491
Reviewed Sep. 30, 2009

"Easy and flavorful. My husband loved it."

sunnysheri 100169
Reviewed Aug. 8, 2009

"My husband loved this recipe and asked me to make it again sometime."

kandkmom4 184114
Reviewed Aug. 3, 2009

"I thought it was just ok. I expected more from a contest winning recipe."

saugeson 182693
Reviewed Jun. 23, 2009

"This was excellent! My family loved it."

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.