Best 2 Shredded Chicken Burritos Recipes

Dive into the realm of flavors with our delectable Shredded Chicken Burritos, a culinary symphony that will tantalize your taste buds. These burritos are a harmonious blend of tender shredded chicken, nestled amidst a symphony of colorful and flavorful ingredients. Each bite is a fiesta of textures and tastes, a celebration of Mexican cuisine at its finest.

In this culinary journey, we'll guide you through three distinct yet equally enticing recipes: the Classic Shredded Chicken Burrito, brimming with traditional Mexican flavors; the Black Bean and Corn Shredded Chicken Burrito, a vegetarian twist bursting with vibrant colors and textures; and the Chipotle Shredded Chicken Burrito, a spicy sensation that will ignite your palate. Each recipe is carefully crafted to ensure a unique and unforgettable dining experience.

So, get ready to embark on a culinary adventure, where every bite is a celebration of Mexican heritage and a testament to the art of cooking. Let's fire up the kitchen and create these mouthwatering Shredded Chicken Burritos together!

Here are our top 2 tried and tested recipes!

SHREDDED CHICKEN BURRITOS

Shredded Chicken Burritos image

Burritos filled with slow-cooked shredded chicken, sour cream, refried beans, and Mexican-style rice. The chicken filling is also great for quesadillas and tacos.

Provided by EVE11

Categories World Cuisine Recipes Latin American Mexican Main Dishes Burrito Recipes

Time 6h5m

Yield 8

Number Of Ingredients 11

Ingredients

3 (5 ounce) frozen chicken breasts
¼ cup salsa
1 medium jalapeno pepper, diced
1 dried red chile pepper
3 cloves garlic, minced
1 (1 ounce) envelope taco seasoning mix (such as Ortega®)
1 cup uncooked white rice
8 (10 inch) flour tortillas
1 (16 ounce) can refried beans
¼ cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or to taste

Steps:

Place chicken in the bottom of a slow cooker and add just enough water to cover, 2 1/2 to 3 cups. Mix in jalapeno, dried chile, garlic, and taco seasoning.
Cook on Low until chicken is no longer pink in the center, juices run clear, and it shreds easily with a fork, about 5 hours.
Shred chicken and allow to cook in the water mixture on Low, about 20 more minutes. Remove chicken from the pot and set aside in a bowl. Transfer cooking water to a saucepan.
Add rice to the cooking water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Meanwhile, preheat the oven to 250 degrees F (120 degrees C).
Wrap tortillas in foil and place in the preheated oven to warm, 5 to 10 minutes.
At the same time, heat refried beans in a microwave-safe bowl in the microwave until warm, 1 to 2 minutes.
Add beans, rice, chicken mixture, Cheddar cheese, and sour cream to each tortilla. Fold tortillas and serve.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 66.9 g, Cholesterol 42.3 mg, Fat 10.5 g, Fiber 5.7 g, Protein 23.1 g, SaturatedFat 3.8 g, Sodium 977.8 mg, Sugar 2.4 g

CROCK POT SHREDDED CHICKEN BURRITOS

Crock Pot Shredded Chicken Burritos image

Easy and really tasty. Not the oridinary burrito. My husband and I tried making burritos a few different ways and both agreed that we love these the most. My husband pours some burrito sauce over his and eats it with a fork, while I wrap it and it eat with my hands.

Provided by KadesMom

Categories Chicken Breast

Time 4h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breasts, thawed
2 cups chicken broth
1 (16 ounce) can fat-free refried beans
1 (1 1/4 ounce) packet taco seasoning
1 (14 1/2 ounce) can black beans
burrito-size flour tortilla
Spanish rice
fat free sour cream

Steps:

Place chicken breasts in crock pot with chicken broth and cook on high for 3-4 hours or on low for 5-6 hours. They're done when you can shred them easily.
Meanwhile, make a Spanish Rice. I use Rice-A-Roni.
Shred chicken and save 1 1/2 cups of chicken broth in the crockpot. If you need more, just add water. Add shredded chicken back to broth.
Add packet of burrito seasoning and can of refried beans to chicken mixture and stir.
Heat through.
Heat tortillas according to directions.
Place some spanish rice on tortilla.
Add some chicken over the rice, a scoop of black beans and some sour cream to taste.
Roll burrito and enjoy! I use 2 tortillas so it doesn't break because I like to pick it up. My husband pours some burrito sauce from the crock pot over the top and eats with a fork.

Nutrition Facts : Calories 164.7, Fat 1.7, SaturatedFat 0.5, Cholesterol 45.6, Sodium 306, Carbohydrate 12, Fiber 4.3, Sugar 0.2, Protein 24.2

Tips:

Use a slow cooker or Instant Pot to shred the chicken. This is the easiest and most hands-off way to get perfectly shredded chicken. You can also boil or bake the chicken, but these methods require more attention.
Shred the chicken as soon as it is cool enough to handle. This will make it easier to shred and will help prevent the chicken from drying out.
Use a variety of toppings and fillings for your burritos. This will make them more flavorful and interesting. Some popular options include rice, beans, corn, salsa, guacamole, and cheese.
Make sure to wrap the burritos tightly before cooking them. This will help to keep them from falling apart.
Serve the burritos immediately with your favorite dipping sauce.

Conclusion:

Shredded chicken burritos are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying meal that the whole family will enjoy.