One thing my family loves is Mexican food, or Mexican inspired food of any kind. I had chicken thighs on hand and was racking my brain trying to decide what to do with them. Usually I follow a menu plan, always have, for the past almost 20 years, but since moving to Texas, we have had family dropping in on a constant basis and I've found myself flying by the seat of my pants.
I hate it. I can't cook that way, it's just not me.
I need to go grocery shopping but I still have a bag of frozen chicken thighs in the freezer. I wanted to use those up, plus some pantry items on hand, and so this recipe came about.
A bit of this, a bit of that and out came these Grilled Burritos which my husband and children raved about. It's been added to the list of favorites and requested to be made again, real soon.
So here we go.....oh and did I mention it's a crockpot recipe? No? Well it is, which makes it even better.
Chicken, Rice and Cheese Burritos
For the chicken:
Chicken Thighs (I used 6 big ones)
1 cup salsa (I used Roasted Corn and Black Bean Salsa)
1 (12 oz) jar Taco Sauce, Mild
For the rice:
2 cups of rice, cooked
Leftover Sauce from the chicken
Throw the chicken thighs into a crockpot, add the salsa and the taco sauce and cook on LOW for 8 hours or HIGH for 4.
When done, shred the chicken using two forks, and throw out the bones.
Take some of the sauce from the chicken and add it to the rice, stir well until combined. I didn't have an exact measurement I just eyeballed it according to our taste.
In the middle of a tortilla, add some rice, top with shredded chicken, and then put on a good helping of shredded mozzarella cheese. Roll up like a burrito and then place on a hot skillet, grilling both sides for a few minutes until nice and brown.