Slow Cooker Chicken Burritos

Ingredients

Shredded Chicken Filling

• 1 small onion, finely diced
• 2 tbsp chili powder
• 2 tbsp vegetable oil
• 1 jalapeno chili, seeded and finely chopped
• 3 garlic cloves, minced
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 can (8 oz) tomato sauce
• 1 1/2 tsp sugar
• 1 kg boneless, skinless chicken breasts
• Salt and pepper
• 1 tbsp fresh lime juice

Burritos

• 2 cups shredded chicken filling
• 1 can black beans, drained and rinsed
• 1 cup cooked rice (cooked in chicken stock with coriander, garlic, chillies and butter mixed through)
• 1 cup shredded cheese (cheddar, Monterey jack, Colby or pepper jack)
• 1/4 cup chopped fresh coriander
• Salt and pepper
• 10-inch flour tortillas
• 1 can green enchilada sauce (optional, see step 7)

Instructions

1. Microwave onion, chili powder, oil, jalapeño, garlic, coriander and cumin in a bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.
2. Stir tomato sauce and sugar into slow cooker. Season chicken with salt and pepper, add to slow cooker, and coat evenly with sauce mixture. Cover and cook until chicken is tender, 4 to 6 hours on low.
3. Transfer chicken to a large bowl, let cool slightly, then shred into bite-size pieces; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from the surface using a large spoon.
4. Toss shredded chicken with 1 cup braising liquid, adding more as needed to keep the meat moist. Stir in lime juice.
5. In a large bowl, combine chicken filling, beans, cooked rice, 1 cup cheese and coriander. Season with salt and pepper to taste.
6. Lay tortillas flat and divide filling between them, mounding it over the bottom half and leaving a 1-2 inch border. Roll up, folding the sides over the filling first, then tightly rolling from the bottom. Place seam-side down.
7. Optionally, transfer to a baking tray, top with enchilada sauce and cheese and bake in the oven at 230°C for 10-15 minutes.