Slow cooker chicken wet burritos are so easy and a great way to make ahead meals for the month.
Wet burritos is one of our family's favorite meals. I've made them before with refried beans as a filling and with a taco meat/bean filling, but I'd never made them with chicken until last night. After having tried all three versions, I would have to say that chicken is my favorite, not only because it's delicious, but because it's so easy to make!
All I did was throw some frozen chicken breasts into the crock pot and top them with a jar of salsa. I set it on low and walked away for several hours. Once the chicken was cooked through, I removed the breasts one at a time, shredded the chicken with two forks, and returned the chicken to the crock pot to stay warm.
Then I filled the burritos as I usually do, with a spoonful of refried beans, and then I added a spoonful of the chicken/salsa mixture on top of that. I rolled up the burritos and put them in a large baking dish, smothered them with homemade enchilda sauce, and sprinkled a bit of cheese on top. Then into the oven for about 15 minutes at 350 degrees and voila — absolutely delicious chicken wet burritos with very little effort!
An added bonus was that I made a double batch of enchilada sauce so I had a lot left over to freeze. Plus I had leftover chicken too (I used 3 1/2 breasts in the crock pot), so I was able to freeze an entire meal's worth of shredded salsa chicken to be used later. I'm thinking chicken taco soup is in our future.