Easy Dinner: Enticing Shredded Chicken Burritos

Here is an enticing easy dinner recipe for homemade burritos. A recipe so simple the kids can do it! Don’t you deserve an easy dinner night for a family dinner?

Dinner Made Simple

There is nothing better after a long day of work than coming home to the enticing, mouthwatering smells of dinner cooking in a crockpot. To think that taking a quick 10 to 15 minutes putting a few items in a crockpot in the morning takes the stress off of you at the end of day. You can actually sit back and enjoy a premium glass of wine with the hardest decision being White or Red.

Easy Dinner Idea

easy dinner

I love being able to make something so easy in the crockpot seem like I cooked all day. Slowcooking the meats so the flavors fully infiltrate every section and makes it so mouthwatering is just divine. Here is the easiest way to make the burrito filling.

First I use boneless skinless chicken breasts because you don’t need to pull out any bones or skin when it comes time to shredding it. I figure at least 1 breast per person, but then we love our leftovers. Place the chicken in the bottom of the crockpot. Single layer is best. You can use either frozen or fresh.

Next sprinkle in a packet of taco seasoning mix over the chicken. It tends to give it a little more zing. Now take about 8 ounces of your favorite salsa and spread over the chicken breasts. Add about another 4-6 ounces of water and mix with the salsa and seasoning. Put the cover on, and cook on High for about 4-5 hours or Low for 8-9 hours. Chicken is done when it is easy to pull it apart with two forks.

Pulling the Chicken – Not Your Leg!

When the chicken is ready to pull or shredded, the easiest way is to do 1 breast at a time. I like to put the breast on a dinner plate. Then using 2 forks and starting towards the edges of each breast, I pull the forks away from each other. This may take a little practice, but you will get the hang of it. It is also a great stress reliever!

Final steps, stir in a can of refried beans and mix well. Heat up the tortilla shells and put a large spoonful of the filling inside the tortillas. It is best to heat up the tortillas a bit to keep them flexible when folding them. I like to heat 3 or so at a time in the microwave for 10-15 seconds so they are just warm. Then if you place the filling towards the lower half of the tortilla, fold the bottom up over the filling, fold in the sides and one final flip over to form your burritos.

Note: If your filling mixture is a bit too watery, let it cook some more in the crockpot with the lid on for another 15 minutes after mixing in the beans. For a final touch, we like to bake the burritos for 10 minutes at 350 degrees it makes the tortillas a little more crispy – which is what we prefer. Serve with shredded cheese, taco sauce or salsa and sour cream!

Relax! It’s Wine Time!

Don’t forget to rest your hands while shredding the chicken with sips of a fantastic white wine. My wine I chose for tonight’s pairing is a Gewürztraminer. Pronounced “guh-voorts-tra-meener”. I am looking forward to seeing what other options our new wine club will offer us.

The Smells and Tastes Delight!

This is a full & fruity wine that has amazing and abundant floral aromas with flavors of tangerine, lemon and fresh orange juice. Take a big sniff and tell me if you can’t smell it and think of springtime. And if you sip carefully you may even sense a bit of grapefruit. Originally the Gewürztraminer variety originated in Germany, but the Californians make it their own.

When choosing a wine for your meal, be sure to match the color of the meat to the color of the wine at a minimum. Or go online to our tasting notes so they will always be right at your hands for easy access and ideas.

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