Slow Cooker Cream Cheese Chicken Burritos


Makes 4 Burritos
Cal 485, Carbs 50.7, Fat 14g, Fiber 5g, Protein 29.5


16 oz. boneless skinless chicken breasts
4 oz. reduced fat cream cheese
2 tbsp. chili powder
2 tsp. cumin
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1 cup enchilada sauce
1/2 cup reduced fat shredded cheddar cheese
1 cup fat free re-fried beans
1 can rotel
4 large flour tortillas

Spray the bottom of your crock pot with non stick cooking spray. Place chicken in the bottom and sprinkle with chili powder, cumin, garlic powder, salt and pepper. Top with 1/4 cup of the enchilada sauce and cream cheese. Cover and cook on low 4 hours. Remove chicken mixture. Shred and place in a large bowl. Mix well.

Assemble burritos by spreading chicken mixture down the middle of the tortilla. Add in your re-fried beans, shredded lettuce, and any other toppings of your choice. (I used some light sour cream) Fold burritos and place into a baking dish. Pour remaining enchilada sauce over the burritos and sprinkle with cheddar cheese.

Broil for 5-10 minutes or until cheese is melted. Enjoy!

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