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Thursday, April 14, 2011

Italian Chicken Burrito's

I love crock pot dinners. They are such a nice break from having to spend hours in the kitchen, working over a hot stove. This recipe is extremely tasty and as simple as could be. I almost felt like I had cheated when it came to "dinner time" because it was a "no hassle" kind of meal. You can make enough so you'll be able to throw leftovers in the freezer OR you can just eat it all....I froze some for another day...you know, those days when I won't want to spend the time cooking anything. Its a delicious, crazy good recipe. You're going to love it! ENJOY!

Italian Chicken Burrito's

1 (12 oz) bottle Italian Salad Dressing
1 T. cumin
2 garlic cloves, minced
6-8 boneless, skinless chicken breast

Combine all ingredient together in crock pot. Cook on low for 6 hours. Remove meat from liquid, shred and place back in crock pot with liquid. Cook for another hour.

tortilla shells (I like the ones that you have to cook...but any will work)
shredded Monterey Jack Cheese
Green Chili Enchilada Sauce
cooked rice
black beans, drained and rinsed
Place a small amount of meat down the center of cooked tortilla shell. Continue with small amount of rice, beans and cheese. Wrap and roll like a burrito. Top with enchilada sauce more cheese and black beans. Place under the broiler for 2-3 minutes....EAT UP.

*If you don't have a broiler....fill and roll burrito as instructed above. Don't top with anything yet. Cook burrito in a skillet with a small amount of oil, turning to brown both sides. After cooking completely, top with warmed enchilada sauce, cheese and beans.

Freeze any chicken leftovers in a freezer bag, for an easy meal to eat at a later time...just make sure you write the date and content on the bag...this will ensure that you'll remember whats inside.


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