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.



Recipe Summary

20 mins
5 hrs 45 mins
6 hrs 5 mins
8 burritos


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

You can cook this in a glass baking dish in an oven preheated to 250 degrees F (120 degrees C) instead of a slow cooker.

You can warm beans on the stovetop instead of using a microwave.

Cook rice according to individual package instructions.

Nutrition Facts

463 calories; protein 23.1g; carbohydrates 66.9g; fat 10.5g; cholesterol 42.3mg; sodium 977.8mg. Full Nutrition