Reviewed: Mar. 9, 2009

I used 3 large frozen boneless chicken breasts, cooked in crockpot for 4 hours on high. I used the taco seasoning recipe from this site and added a can of Rotel tomatoes (partially drained). Once chicken was done, I took it out and shreaded it. I put about 1/4 cup of liquid back into chicken and mixed it up. Then I took the remaining liquid and pureed it. Cooked pureed mixture on stove top with a pinch of cocoa and a pinch of garlic powder and a little corn starch to thicken it. Then I put chicken mixture and cheese in flour tortillas and rolled up, put in pan, poured sauce on top and sprinkled cheese on top, put in oven till cheese was melted. My family loved it and fought over the last one!

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Stefanie

Cooking Level: Intermediate

Home Town: Borger, Texas, USA

Living In: Ripon, California, USA

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Reviewed: Mar. 6, 2009

we made about 20 of these burritos and froze them for an easy lunch during the week. Turned out great! This will be the filling I use from now on.

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JESSICASRECIPES

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Tigard, Oregon, USA

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Reviewed: Mar. 5, 2009

So delicious, no one can tell how quick and easy this recipe is! The flavor is even better the next day - make extra!

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CatLovesD

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Akron, Ohio, USA

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Reviewed: Mar. 3, 2009

My husband found this recipe and we absolutely love it. I did, however, change it by using 15oz of tomato sauce, 4oz just didn't do it for us. It cooks down nicely while I'm shredding the chicken and also is absorbed by the rice. It low fat and filling. We make our own taco seasoning (another internet find) and that cuts down on the sodium. We also use brown rice.

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Meg

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Reviewed: Mar. 1, 2009

Exactly what I was looking for, I made this in the slow cooker and I doubled the salsa and tomato sauce. I also added half of a can of diced tomatoes with the juice, and onions. I put in the chicken still frozen and seasoned to my taste. I cooked it on high for about 4 hours then shredded the chicken and turned the heat to keep warm until ready to eat.

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4 users found this review helpful

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ginnybaby19

Cooking Level: Expert

Living In: Wintersville, Ohio, USA

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Reviewed: Mar. 1, 2009

I tried the recipe as is, but would suggest a few changes. I had to increase the amount of chicken, I used 8 oz tomato sauce and a cup of salsa. Was a little too salty with the whole spice packet. Maybe next time use gradually to taste. Was a great starter recipe though!

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JENI MOORE

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Feb. 27, 2009

Fantastically quick recipe for a nicely filling meal, it was a big hit with my fiancé. I added Spanish rice to the filling and it was excellent. The next time I prepare this I’ll try to make enchiladas.

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Sabina

Cooking Level: Intermediate

Living In: Springfield, Illinois, USA

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Reviewed: Feb. 25, 2009

This was pretty tasty. The chicken cooked nicely, was flavorful and moist. I used no salt added tomato sauce and low sodium taco seasoning, so the saltiness that others experienced was not an issue for me. Served in flour tortillas with refried beans, sour cream, hot sauce, and shredded cheese. Thanks :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Feb. 25, 2009

The only thing I did different was to use 1/2 the amount of taco seasoning that was called for and I didn't use hot sauce at all. This was very spicy but good. The sauce was VERY paste-like though. I added water but it was still pasty, I was afraid to add more because I didn't want it all runny either. It was very good and I will make it again.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 23, 2009

Very easy and great taste! Definetly a keeper...

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Jag's Cooking!

Cooking Level: Expert

Living In: Sunnyvale, California, USA

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Reviewed: Feb. 21, 2009

A bit too spicy...I'll cut down on the spices next time, and add bit by bit as I taste it. Fresh diced tomatoes and cilantro made it better too. It actually worked better as a topping over bean filling burritos and cheese, rather than a filling. I'll try again!

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aielena

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Reviewed: Feb. 17, 2009

I make this as directed, except in the crockpot for 8 hours on low.

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Chef Buckeye

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 16, 2009

I can't even count how many times I have made this filling. One suggestion - use either canned chicken or cook the chicken separately. It makes it WAY easier to shred it.

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PeanutBaker

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 14, 2009

This was so blah.

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Leon The Lion

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Reviewed: Jan. 28, 2009

This made a good burrito filling, but not sensational. I went ahead and threw everything in my slow cooker this morning and it was good, though next time I'll reduce the salsa since it was a little moister than I would have liked.

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Jan. 24, 2009

Very good - a new standby. THank you!

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Jan. 18, 2009

This was very good, just not the best I've had. I did add a can of chili beans with their sauce. I will make again.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Jan. 17, 2009

This is a fantastic recipe. It has quickly become a staple in our family. I used green enchilada sauce & green salsa, with the homemade taco seasoning from this site. The chicken is fantastic and it makes for an quick easy meal. We also steam our tortillas on the stovetop to make excellent burritos just like (really even better than) Moe's!

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Slamback

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 16, 2009

This was a quick/easy/decent meal. I followed the advice of other users and only used 1/2 the taco seasoning. Next time I think I will use 1/4 of the packet, or none at all. I put the filling into tortillas, put cheese on the top and baked on 350 until the cheese melted. I also cooked mushrooms into the sauce. I think it might be good to add squash and/or zucchini also.

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Lynae

Cooking Level: Beginning

Home Town: Medina, Ohio, USA

Living In: Blanchard, Oklahoma, USA

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Reviewed: Jan. 15, 2009

I enjoyed this recipe and made it as directed, however, next time I make it I will use the lower sodium Taco seasoning. I didn't think it was too salty at first, but the more I ate, I knew I'd never make it as is again. My husband thought there was too much sauce and didn't enjoy it that much. I also added sauteed onions/peppers. It was yummy. :)

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GySgtsWife

Cooking Level: Intermediate

Home Town: Watson, Louisiana, USA

Living In: Belle Chasse, Louisiana, USA

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Salsa Chicken Burrito Filling

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