Recipe by JUBEEFISH
"Quick, easy burrito/taco filling that is delicious and freezes great! I serve this with tortillas, shredded Cheddar cheese and little sour cream. You could fill the tortillas and put them all in a baking dish and then cover with salsa and cheese and bake for about 10 minutes, if you don't want a mess at the table."
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skinless, boneless chicken breast halves
1 (4 ounce) can
1 (1.25 ounce) package
taco seasoning mix
hot sauce to taste
If you leave out the packaged taco seasoning packet, and just bump up your other seasonings, & with about a 1/2 teaspoon of cornstarch for thickening, you will avoid the saltiness (plus the additives & preservatives) of the pre packaged and it is great. Add onion or whatever other spices you like in your tacos or burritos. Tasty.
Too salty with the multitude of seasonings. I'd suggest the chili powder and cumin and leave out the taco seasoning.
The best way to shred this is to put the chicken in the crockpot. I used 3 frozen chicken breasts. Mixed all of the ingredients(decreased the taco seasoning and cumin per the reviews) and poured it over the chicken. I I cooked it for about 3 1/2 hours. This is the mexican version of the Zesty Slow Cooer Chicken Barbeque. You can make changes anyway and I don't think you could screw it up. Simple and good.
I make this in the crockpot, only make sure to use low sodium taco seasoning mix. I think McCormick makes it. This is one of my favorite easy recipes!
I put my frozen chicken in the crock pot and covered it with plenty of enchilada sauce(out of tomato sauce) and then the salsa and other seasonings. I use my own taco seasonings I make (taco seasoning I) which works wonderfully because you control the amount of salt. Other than the enchilada sauce, I followed the recipe. Cooked the frozen chicken on hi for 4 hours, then it turned to warm until I got home. I shredded the chicken, wrapped it in tortillas, sprinkled with cheese and then poured the left over sauce from the crock pot over the enchiladas...nothing was wasted. Good...Quick...Easy!
Excellent! I used the 'Taco Seasoning I' recipe (on this site) instead of the store packet, and omitted the cumin and chili (it's already in the seasoning). Mixed this with the tomatoe sauce and salsa and poured it onto the chicken in a slow cooker. After shredding the meat, I added a can of refried beans and heated that through in the slow cooker. Put mixture in large burrito style shells, added tomatoe, some more salsa, and cheddar cheese. Wrapped 5 of these and placed in 9 x 13 baking pan, topped with enchilada sauce, green onions, monterey jack and cheddar cheese. Baked at 375F for about 15 minutes, and voila!
I made this today in my Lil' Dipper Crockpot. I used homemade salsa, homemade taco seasoning and california ground chili powder. Even cooked in the crockpot it turned out juicy and flavorful--perfect taco meat. I made taco salad bowls using my Perfect Tortilla taco bowl pans and making little bowls of toppings. The family thought this was delicious!
I just have to say that this recipe had the most amazing flavor. I couldn't stop eating it before the rest of the food was done! I didn't use it as a burrito filling though. I came up with a great idea of using it as a filler for Won-Tons. I put about 2 teaspoons of the filling inside, rolled them up, and fried them. They were so good! My boyfriend dipped them in sour cream and salsa and he loved them also. Thank you so much! I will definitely make this over and over again.
* Percent Daily Values are based on a 2,000 calorie diet.
Salsa Chicken Burrito Filling
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 14
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