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1
In a slow cooker, add water, bullion cube, taco seasoning & garlic all mixed together.
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2
Top with chicken.
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3
Low 6-7hrs, high 3-4.
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4
Mine were semi frozen so I cooked them on high 5 hrs
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5
Remove chicken & shred.
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6
Pour all broth into large bowl & reserve.
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7
Mash garlic in the bottom of crockpot & leave for now
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8
Add chicken, beans, corn, rotel, onions, squeezed lime, fajita seasoning, cilantro plus enough broth to fill half way.
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9
Just enough to keep it moist, but not too much to make a soup!
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10
Now this needs to cook another hour or so in the slow cooker.
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11
I did mine for 2.
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12
I wanted all the flavors to be enhanced & come together!
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13
This will also give you a chance to check if more seasonings need to be added.
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14
Also, the reserved broth is handy if more needs to be added.
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15
With a slotted spoon, scoop the mixture onto the tortilla, making sure the least amount of juice gets in the tortilla.
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16
Sprinkle cheese on top.
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17
You want to leave 3/4 to 1 inch on each end for accurate folding.
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18
Once folded, add to a med high griddle or non-stick pan.
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19
I add a tiny butter to get a crispy outer edge.
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20
Flip burritos until golden on both sides.
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21
These can be served with salsa, sour cream, guacamole or enjoyed the way they are!!
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22
I hope you enjoy!
