Tacos, Burritos and Enchiladas: Salsa Chicken Burrito Filling

Jan 31, 2008 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!

—ET 

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