Good recipe! Not too spicy to serve to my little girls(five and 2) but enough flavor for my thirteen year old son. I used leftover roasted chicken which had McCormicks Herbs de Provence on them, but not an overpowering taste. I mixed in cooked Vidalia onion(half a small one), 4 garlic cloves minced and sauteed with onion, and a can of rinsed black beans to the sauce and spread half in my Crockpot. I filled the burritos(small taco size) with chicken mixed with a Mexican blend(had yellow cheddar in it) and slightly thawed frozen yellow corn. After rolling all of the burritos up and lining them up in the Crockpot, I covered with more sauce and Kraft's blend of Mexican all white cheese. Also I had used a larger(35%) can of Campbell's Cream of Mushroom in the sauce so they wouldn't dry out in Crockpot. I cooked on high for two hours and served with sour cream and chopped black olives. Before serving, I mixed some McCormicks ground chipotle pepper into the sauce that i put over my son's, husband's, and mine but not for the girls, because as my two year old would say, "It's too bicy!"(spicy).
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Good recipe! Not too spicy to serve to my little girls(five and 2) but enough flavor for my...