A NEW FAMILY FAVORITE!
The Finished Product
The Filling
This was inspired by a recipe I saw on Picky Palate but I made it my own. One of the best parts I got out of her recipe was browning the burrito in a frying pan and then warming it in the oven.
Filling:
2 Chicken Breasts
1 Can (14.5 oz) Diced Tomatoes
1 1/2 tsp. canned Green Chilis
1 tsp. canned Jalepenos (Not pickled)
1 Clove Minced Garlic
1/4 Cup finely chopped Onion
1 tsp. Cumin
1/2 Cup Brown Sugar
1/2 tsp. Salt
1/2 tsp. Pepper
Tortillas
3 Tbsp Olive Oil
8 oz Mozzarella Cheese
Place all ingredients for the filling in the crock pot and let cook on low for 4-6 hours. Shred chicken.
Fill tortillas and roll tight. Brown in olive oil in frying pan then place in baking dish. Top with 8 oz Mozzarella Cheese. Heat through in the oven at 350 for 10 minutes or until cheese is completely melted.
The Finished Product
The Filling
This was inspired by a recipe I saw on Picky Palate but I made it my own. One of the best parts I got out of her recipe was browning the burrito in a frying pan and then warming it in the oven.
Filling:
2 Chicken Breasts
1 Can (14.5 oz) Diced Tomatoes
1 1/2 tsp. canned Green Chilis
1 tsp. canned Jalepenos (Not pickled)
1 Clove Minced Garlic
1/4 Cup finely chopped Onion
1 tsp. Cumin
1/2 Cup Brown Sugar
1/2 tsp. Salt
1/2 tsp. Pepper
Tortillas
3 Tbsp Olive Oil
8 oz Mozzarella Cheese
Place all ingredients for the filling in the crock pot and let cook on low for 4-6 hours. Shred chicken.
Fill tortillas and roll tight. Brown in olive oil in frying pan then place in baking dish. Top with 8 oz Mozzarella Cheese. Heat through in the oven at 350 for 10 minutes or until cheese is completely melted.
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