CHICKEN BURRITOS WITH CREAM CHEESE RECIPES

Name: Crock-Pot Chicken With Black Beans & Cream Cheese
Prep time: 3 min
Cook time: 4 h
Total time: 4 h 3 min
Yield: 4 serving(s)
Ingredients: 4 -5 boneless chicken breasts, frozen; 1 (15 1/2 ounce) can black beans; 1 (15 ounce) can corn; 1 (15 ounce) jar salsa, any kind; 1 (8 ounce) package cream cheese

CROCK-POT CHICKEN WITH BLACK BEANS & CREAM CHEESE - FOOD…

Crock-Pot Chicken With Black Beans & Cream Cheese - Food… image

I love this Crock-Pot chicken recipe for two reasons: one, my family loves it and two, it is so easy to make! I got this recipe from my sister. She has two children of her own, and they love it too! It's also the best leftovers in the world -- if there are any!

Total Time 4 hours 3 minutes

Prep Time 3 minutes

Cook Time 4 hours

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 -5 boneless chicken breasts, frozen
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

Steps:

Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
All done and enjoy!

Nutrition Facts : Calories 679.2, FatContent 35, SaturatedFatContent 15.2, CholesterolContent 155.3, SodiumContent 913.4, CarbohydrateContent 50.1, FiberContent 11.2, SugarContent 9.9, ProteinContent 45.9

CHICKEN BURRITOS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chicken Burritos Recipe: How to Make It - Taste of Home image

This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. —Sonya Nightingale, Burley, Idaho.

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 2 casseroles (6 servings each).

Number Of Ingredients 17

Ingredients

6 tablespoons butter
1 large onion, chopped
1/4 cup chopped green pepper
1/2 cup all-purpose flour
3 cups chicken broth
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons chopped jalapeno pepper, optional
1 can (15 ounces) chili with beans
1 package (8 ounces) cream cheese, cubed
8 cups cubed cooked chicken
24 flour tortillas (6 inches), warmed
6 cups shredded Colby-Monterey Jack cheese
Salsa, optional

Steps:

Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa.
Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

Nutrition Facts : Calories 760 calories, FatContent 44g fat (23g saturated fat), CholesterolContent 177mg cholesterol, SodiumContent 1608mg sodium, CarbohydrateContent 40g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 51g protein.

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