Salsa Chicken Burrito Filling

Salsa Chicken Burrito Filling

566
JUBEEFISH 1

"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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Ingredients

35 m servings 107 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 923 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
  2. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Reviews

566
  1. 823 Ratings

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Most helpful positive review

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 addi...

Most helpful critical review

Too salty with the multitude of seasonings. I'd suggest the chili powder and cumin and leave out the taco seasoning.

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 addi...

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...

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 se...

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 a...

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--pe...

Too salty with the multitude of seasonings. I'd suggest the chili powder and cumin and leave out the taco seasoning.

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 ...

This was a HUGE hit with my husband! I ommitted the hot sauce and used only 3/4 of the taco seasoning. Still very flavorful! Added white rice flavored with chicken bouillon, fat free refried b...