Saturday, November 10, 2012

Slow Cooker Chicken Burritos (WW)


1 clove(s) (medium) garlic clove(s), minced   
1 small uncooked red onion(s), chopped   
14 1/2 oz canned diced tomatoes, with chiles   
15 oz canned kidney beans, drained and rinsed  
1/2 tsp chili powder   
1/2 tsp table salt  
1/4 tsp dried oregano, crushe
1/4 tsp black pepper   
1 pound(s) uncooked boneless, skinless chicken thigh(s), cut into bite-size pieces   
3/4 cup(s) canned chicken broth   
12 medium whole wheat tortilla(s), about 7-inches in diameter each   
3/4 cup(s) shredded reduced-fat Mexican-style cheese


Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).

To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.

Serve with salsa and reduced-fat or fat-free sour cream (could affect PointsPlus values).

Serves: 12
6 PointsPlus Value

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