Quick, easy burrito/taco filling that is delicious and freezes great! I serve this with tortillas, shredded Cheddar cheese and little sour cream. You could fill the tortillas and put them all in a baking dish and then cover with salsa and cheese and bake for about 10 minutes, if you don't want a mess at the table.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.

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  • With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

107 calories; 1.5 g total fat; 30 mg cholesterol; 923 mg sodium. 9.6 g carbohydrates; 12.3 g protein; Full Nutrition

Reviews (608)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/26/2007
If you leave out the packaged taco seasoning packet and just bump up your other seasonings & with about a 1/2 teaspoon of cornstarch for thickening you will avoid the saltiness (plus the additives & preservatives) of the pre packaged and it is great. Add onion or whatever other spices you like in your tacos or burritos. Tasty. Read More
(538)

Most helpful critical review

Rating: 2 stars
10/27/2003
Too salty with the multitude of seasonings. I'd suggest the chili powder and cumin and leave out the taco seasoning. Read More
(73)
888 Ratings
  • 5 star values: 539
  • 4 star values: 265
  • 3 star values: 54
  • 2 star values: 20
  • 1 star values: 10
Rating: 4 stars
02/26/2007
If you leave out the packaged taco seasoning packet and just bump up your other seasonings & with about a 1/2 teaspoon of cornstarch for thickening you will avoid the saltiness (plus the additives & preservatives) of the pre packaged and it is great. Add onion or whatever other spices you like in your tacos or burritos. Tasty. Read More
(538)
Rating: 4 stars
02/26/2007
If you leave out the packaged taco seasoning packet and just bump up your other seasonings & with about a 1/2 teaspoon of cornstarch for thickening you will avoid the saltiness (plus the additives & preservatives) of the pre packaged and it is great. Add onion or whatever other spices you like in your tacos or burritos. Tasty. Read More
(538)
Rating: 4 stars
05/26/2007
The best way to shred this is to put the chicken in the crockpot. I used 3 frozen chicken breasts. Mixed all of the ingredients(decreased the taco seasoning and cumin per the reviews) and poured it over the chicken. I I cooked it for about 3 1/2 hours. This is the mexican version of the Zesty Slow Cooer Chicken Barbeque. You can make changes anyway and I don't think you could screw it up. Simple and good. Read More
(408)
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Rating: 5 stars
02/26/2007
I make this in the crockpot only make sure to use low sodium taco seasoning mix. I think McCormick makes it. This is one of my favorite easy recipes! Read More
(248)
Rating: 4 stars
02/28/2007
I put my frozen chicken in the crock pot and covered it with plenty of enchilada sauce(out of tomato sauce) and then the salsa and other seasonings. I use my own taco seasonings I make (taco seasoning I) which works wonderfully because you control the amount of salt. Other than the enchilada sauce I followed the recipe. Cooked the frozen chicken on hi for 4 hours then it turned to warm until I got home. I shredded the chicken wrapped it in tortillas sprinkled with cheese and then poured the left over sauce from the crock pot over the enchiladas...nothing was wasted. Good...Quick...Easy! Read More
(167)
Rating: 5 stars
01/31/2008
Excellent! I used the 'Taco Seasoning I' recipe (on this site) instead of the store packet and omitted the cumin and chili (it's already in the seasoning). Mixed this with the tomatoe sauce and salsa and poured it onto the chicken in a slow cooker. After shredding the meat I added a can of refried beans and heated that through in the slow cooker. Put mixture in large burrito style shells added tomatoe some more salsa and cheddar cheese. Wrapped 5 of these and placed in 9 x 13 baking pan topped with enchilada sauce green onions monterey jack and cheddar cheese. Baked at 375F for about 15 minutes and voila! Read More
(154)
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Rating: 5 stars
08/09/2006
I just have to say that this recipe had the most amazing flavor. I couldn't stop eating it before the rest of the food was done! I didn't use it as a burrito filling though. I came up with a great idea of using it as a filler for Won-Tons. I put about 2 teaspoons of the filling inside rolled them up and fried them. They were so good! My boyfriend dipped them in sour cream and salsa and he loved them also. Thank you so much! I will definitely make this over and over again. Read More
(80)
Rating: 5 stars
09/08/2012
I made this today in my Lil' Dipper Crockpot. I used homemade salsa homemade taco seasoning and california ground chili powder. Even cooked in the crockpot it turned out juicy and flavorful--perfect taco meat. I made taco salad bowls using my Perfect Tortilla taco bowl pans and making little bowls of toppings. The family thought this was delicious! Read More
(79)
Rating: 2 stars
10/27/2003
Too salty with the multitude of seasonings. I'd suggest the chili powder and cumin and leave out the taco seasoning. Read More
(73)
Rating: 5 stars
05/18/2006
This was a HUGE hit with my husband! I ommitted the hot sauce and used only 3/4 of the taco seasoning. Still very flavorful! Added white rice flavored with chicken bouillon fat free refried beans low fat sour cream and shredded cheddar to make the most delicious burritos ever! This will definitely be entered into heavy rotation at our house! Thanks! Read More
(65)