Cheesy Jalapeno Chicken Burritos

Cheesy Jalapeno Chicken Burritos

Phoenix, AZ, USA

1 Picture

Cheesy Jalapeno Chicken Burritos
6 Servings
Prep Time
20 Minutes
Cook Time
4 Hour (s)

Time on High: Cooks on LOW Time on Low: 4 to 5 Hours This dish was inspired by a recent experience I had at a Mexican restaurant in the Phoenix, AZ area. I fell in love with a cheesy jalapeno dipping sauce and I knew I had to recreate at home in my Crock-Pot® slow cooker! This recipe has become a frequently requested dish at my home. I hope your family loves it too!


4 Boneless, skinless chicken breasts
1 Onion, diced
1 Green Pepper, diced
1 ½ Cup Chicken Broth
Salt & Pepper
1 package (2 Cups) Shredded Cheddar-Jack Cheese
4 Ounce Sliced Jalapenos, drained
1 Cup Whole Milk
2 Package Cream Cheese, softened
16 Ounce Sour Cream
1 Teaspoon Minced Garlic


1. Place chicken breasts in a 5 to 6 Quart Crock-Pot® slow cooker. Sprinkle with salt & pepper.
2. Dice onion and green pepper and place on top of chicken.
3. Pour chicken broth over top of ingredients in slow cooker.
4. Cover and cook on LOW for 4 hours.
5. Remove chicken from Crock-Pot® slow cooker and shred with two forks.
6. Reserve liquid from Crock-Pot® slow cooker in a separate container.
7. Return shredded chicken to Crock-Pot® slow cooker and mix with the onions & peppers.
8. Add enough of the reserved liquid back just to moisten meat, about ½ Cup.
9. SAUCE: Place cream cheese, sour cream, milk, 1 cup of Cheddar-Jack, garlic, jalapenos and salt & pepper in a food processor or blender and mix until well combined and jalapenos are finely chopped.
10. Place half of the sauce mixture over top shredded chicken in the slow cooker and stir well.
11. Cover and cook on LOW for 30 to 60 minutes longer or until warmed through.
12. Meanwhile, place remaining sauce in a Crock-Pot® Lunch Crock® or Little Dipper® Food Warmer to keep warm. (Otherwise refrigerate and then warm in microwave when ready to serve)
3. SERVING: Warm flour tortillas according to package directions.
14. Place chicken mixture in tortilla and roll to place seam side down on a plate.
15. Top with reserved warm sauce and sprinkle with shredded Cheddar-Jack.

Happy Crocking!


Write A Review

Chicken enchilada

Receipe calls for 2 pkgs of cream cheese but it doesn't say whether it's 4oz or 8oz?

Joyce Viviano
Liverpool, New York

Amazing recipe!!

This recipe is amazing and the food is just delicious!! It's got just a little bit of kick to it (due to the jalapeños), so if you like really spicy you might want to kick it up to your preference. Everyone in the house absolutely loved this dish!!

Matthew Pilley
Bridgeport, WV

Not too spicy

I thought that this dish was going to be really spicy, but it's actually really good. Even my friend was impressed. Thanks for the great recipe. I will definitely will make this again. :)

South Milwaukee, Wisconsin

check again!!

to the first DOES tell u what to do with the milk. Just re-read the directions and maybe u'll see it but it is there.

lola hernandez
Smethport, Pennsylvania

It was good...but...

I made this recipe a few weeks ago. It was delicious, but to be perfectly honest, I don't know that I would make it again. The directions were complicated and it took entirely too long to cook this. The prep work especially for the cheese sauce was very complicated and the directions didn't really flow well. Like I said after 5 hours or so of preparing this meal it was delicious nut it is not something that one could just throw in the crockpot and just go...

Susana Woodall
Lexington, KY

Delicious, but....

This was absolutely marvelous!!! The only problem is that your instructions didn't say what to do with the milk. So I just drank it while making this lol Very delicious! Thank you :D

Crystal Dishman
San Antonio, Texas

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