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

Fiesta Chicken Burritos Recipe

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4.5 44
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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 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.


  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

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.

Sweet White Wine

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

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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."

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."

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."

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."

Reviewed Jan. 18, 2014

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

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