Shredded Chicken Burritos

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.