★★★★★ | Slow Cooker Cheesy Chicken Burrito

 Slow Cooker Cheesy Chicken Burrito 

★★★★★ |  Slow Cooker Cheesy Chicken Burrito

By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ Wow these moderate cooker chicken burritos are simple as well as AH-mazingly heavenly. Stacked with chicken, rice, beans and cheddar and overflowing with season. This is one burrito formula that your family will become hopelessly enamored with.  | #let'scooking

Info
Course Dinner
Food Mexican
Watchword Slow Cooker
Servings 8
Creator Wendie
Ingredients:

• 1 lb chicken fingers or boneless bosoms 
• 1 pkg taco flavoring 
• 1 16 oz container salsa 
• 1 can dark beans depleted 
• 1 can pinto beans depleted 
• 3 cups destroyed cheddar I utilize a blend of pepper jack and cheddar 
• 6-8 burrito estimated tortillas 
• 1 teaspoon olive oil 
• touch of slashed cilantro 
• juice of 1 lime 

Garlic Lime Rice

• 2 cups cooked white rice I utilize long grain rice 
• 2 tablespoons spread 
• 2 cloves garlic minced 
• 3 tablespoons cleaved cilantro or more on the off chance that you like it 
• Juice of 2 limes 
• 1 teaspoon legitimate salt 

Pico De Gallo

• 3 Roma tomatoes cored and diced little 
• 1 cup onion finely diced 
• 1 jalapeño seeded and minced 
• 2 tablespoons new hacked cilantro 
• 1/4 teaspoon Salt 
• Juice of 1 lime 

## CLICK TO SEE FULL RECIPES ##

Instructions:

1. In a moderate cooker include chicken, salsa and taco flavoring. Cook for 2 hours on high 
2. At the point when chicken is done shred with two forks enabling it to blend in with the juices. Include bean and cilantro and blend until consolidated. 

For the Garlic Lime Rice

1. In a huge pot include margarine and garlic, cook until fragrant around 1 moment. Include cooked rice and lime juice, cilantro and salt and blend until joined. 

Pico De Gallo

1. In a little bowl include tomatoes, onion, jalapeno, salt, lime juice and cilantro. blend until consolidated and put in a safe spot. 
2. Include some destroyed chicken and rice, into the tortillas at that point include cheddar (around 1/4 cup each) and Pico De Gallo. Take care of the sides and roll the burrito up. 
3. Warmth a skillet on medium low and include olive oil, include the wrapped burritos crease side down and heat for 4-5 minutes turning the burritos consistently so they don't consume. You simply need the tortilla to get somewhat firm and the cheddar to soften. Serves 6-8 
4. Embellishment with guacamole and acrid cream 

Note
You can keep the burritos wrapped exclusively in cling wrap in the fridge for a fast feast. Toss them in the microwave for a moment before crisping up in the skillet to ensure they are hot entirely through.
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