Ingredients Jump to Instructions ↓

  1. 2 pounds skinless, boneless chicken breast halves

  2. 1 15-ounce can

  3. pinto beans in chili sauce

  4. 1 16-ounce bottle (1 2/3 cups)

  5. salsa with chipotle chile peppers

  6. 12 8-inch whole wheat or plain flour tortillas, warmed*

  7. 1 cup shredded reduced-fat Monterey Jack cheese (4 ounces)

  8. Shredded lettuce

  9. Chopped tomatoes

  10. Light dairy sour cream

Instructions Jump to Ingredients ↑

  1. In a 3 1/2-quart slow cooker combine chicken and undrained beans. Pour salsa over all.

  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

  3. Using a slotted spoon , transfer chicken to a cutting board. Using 2 forks, gently separate the chicken into thin shreds. Using a potato masher, mash beans slightly in cooker. Return chicken to slow cooker, stirring to mix.

  4. Divide chicken mixture evenly among the warmed tortillas. Top with cheese. Fold bottom edge of each tortilla up and over filling; fold in opposite sides just until they meet. Roll up from the bottom. If necessary, secure with toothpicks. If desired, serve with lettuce, tomatoes, and/or sour cream. Makes 12 burritos.

  5. NOTE To warm tortillas, wrap them in white microwave-safe paper towels; microwave on 100 percent power (high) for 15 to 30 seconds or until tortillas are softened. (Or wrap tortillas in foil. Heat in a 350 degrees F oven for 10 to 15 minutes or until warmed.)


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