Southwestern Make Ahead Chicken Burritos
These Southwestern Make Ahead Chicken Burritos are perfect for tailgating or last minute entertaining. Make a batch and freeze for later! Since these burritos can be heated on the grill, campfire or oven that makes them the perfect year round meal! Fill with your favorite toppings (look below for my list) and my delicious Slow Cooker Southwestern Chicken!
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THE KEY
- cabbage
- tomatoes
- cilantro lime rice or your favorite Spanish rice
- cilantro
- black beans
- cheese (Jack)
- salsa (red, green or both)
- grilled corn (or canned) this adds a pop of sweetness to the burrito
- red onion
MAKE IT WET!
Southwestern Make Ahead Chicken Burritos
Make this slow cooker chicken and add it to your burritos!
Ingredients
For the Slow Cooker Chicken:
- ½ cup chicken broth
- 1 medium onion, sliced into wedges
- 2 pounds of chicken ( I used a mix of chicken thighs and breasts)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- large burrito size flour tortillas
For the Recommended Toppings:
- shredded cabbage
- shredded cheese
- salsa
- cilantro
- grilled or canned corn, drained (if canned)
- black beans, drained and rinsed
- cooked rice, white, brown, Spanish or cilantro lime
- tomato, chopped
- red onion, chopped
Instructions
For the Slow Cooker Chicken:
Add the onion and chicken broth to a large slow cooker.
In a small bowl mix together the chili powder, cumin, slat, onion powder, garlic powder and oregano. Trim any fat and rinse the chicken. Sprinkle the seasoning mix on both sides of the chicken. Place the chicken in the slow cooker on top of the onions. Sprinkle the rest of the seasoning on top of the chicken. Cook on low 6 hours or on high 4 hours. Shred chicken for burritos or tacos.
For the Make Ahead Burritos:
Heat tortillas one at a time, add meat down the center followed by rice, beans and any toppings of your choosing. Roll up burrito by folding in the sides and rolling up. Wrap in foil. Serve immediately or refrigerate until ready to serve. To serve later preheat oven to 350°, place burritos on a cookie sheet. Heat 30 minutes or until hot inside.
Notes
Don't want to heat up the kitchen? Heat these delicious burritos up on the grill! Serve it wet! Add a bowl of heated enchilada sauce or salsa, sour cream and guacamole to the table.
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Mexican Rice recipes you might like to go in your awesome burrito! RESTAURANT STYLE SPANISH RICE and CILANTRO LIME RICE.
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