Serves 12, 1 burrito per serving
1 clove garlic, minced
1 small red onion, chopped
1 14 1/2 oz. can diced tomatoes, with chilies
1 15 oz. can kidney beans, rinsed and drained
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp dried oregano, crushed
1/4 tsp black pepper
1 lb skinless, boneless, chicken thighs, cut into bite-size pieces
3/4 C chicken broth
12 medium whole wheat tortillas, 6 to 7 inch size
3/4 C reduced-fat Mexican-style cheese, shredded
Place garlic, onion, tomatoes, beans, chili powder, salt, oregano, and pepper, in a 3 quart crock pot. Stir well.
Add chicken and broth.
Cook on low for 5 hours.
Drain off liquid.
Spoon 1/2 C burrito mixture down center of each tortilla.
Top with 1 Tbsp cheese.
Fold bottom 1/3 of tortilla to center. Fold left and fold right sides to center, covering filling.
Repeat with remaining ingredients.
Serve with salsa, reduced-fat, or fat-free sour cream (could affect SmartPoints value).