A Mexican food lover’s dream, these low calorie crock pot burritos simmer all day, so at dinner time you just assemble and heat quickly in oven to melt the cheese. The tender and juicy chicken is perfectly flavored, and the enchilada sauce and melted cheese give it an extra kick.
Place chicken, tomatoes, chiles, green peppers, onion, garlic, and taco seasoning packet into a slow cooker and cook on low for about 5-6 hours. Shred chicken with two forks and stir. Drain off excess liquid.
Preheat oven to 400 degrees and spray an 11 x 13 inch baking dish with nonfat cooking spray.
To make burritos, spoon about 3/4 cup burrito mixture down the center of each tortilla. Top with 1 tbsp shredded cheese. Fold up burrito and place in baking dish. Repeat with remaining tortillas.
Pour enchilada sauce over burritos and top with the remaining 1/2 cup shredded cheese.
Place in oven and cook until cheese melts and begins to bubble, about 10-12 minutes.
Notes
Entire recipe makes 8 servingsServing size is 1 burrito