Fiesta Chicken Burritos Recipe
Fiesta Chicken Burritos Recipe photo by Taste of Home
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Fiesta Chicken Burritos Recipe

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4.5 45 51
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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
TOTAL TIME: Prep: 30 min. Cook: 4-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 4-1/4 hours
MAKES: 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

Nutritional Facts

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


  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.
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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NaturalFork User ID: 8812515 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 User ID: 7006585 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 User ID: 7727089 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 User ID: 635464 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 User ID: 7451790 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 User ID: 3238586 185975
Reviewed Jan. 18, 2014

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

LKimK77 User ID: 4952226 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 User ID: 7220904 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 User ID: 4795571 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 User ID: 5768086 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..."

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