POINTS® Value: 3
Preparation Time: 16 min
Cooking Time: 300 min
Level of Difficulty: Easy
1 medium garlic clove(s), minced
1 small red onion(s), chopped
14 1/2 oz canned diced tomatoes, with chiles
15 oz canned kidney beans, drained and rinsed
1/2 tsp chili powder
1/2 tsp table salt
1/4 tsp dried oregano, crushed
1/4 tsp black pepper
1 pound boneless, skinless chicken thigh(s), cut into bite-size pieces
3/4 cup canned chicken broth
12 medium whole wheat tortilla(s), about 7-inches in diameter each
3/4 cup shredded reduced-fat Mexican-style cheese
Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.
You can microwave the burritos, seam-side down, for 30 seconds, if desired.
Serve with salsa and reduced-fat or fat-free sour cream (could affect POINTS values).
cblessum on 12/10/2007