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
Nutrition
Nutrition Facts
CROCK POT CHICKEN BURRITOS RECIPE
Amount per Serving
Calories
198
% Daily Value*
Fat
4.6
g
7
%
Saturated Fat
0.5
g
3
%
Cholesterol
38
mg
13
%
Sodium
803
mg
35
%
Potassium
398
mg
11
%
Carbohydrates
20.3
g
7
%
Fiber
8.7
g
36
%
Sugar
4
g
4
%
Protein
18.1
g
36
%
Calcium
60
mg
6
%
Iron
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.