Tacos, Burritos, and Enchiladas: Salsa Chicken Burrito Filling

2 skinless, boneless chicken breast halves1 (4 ounce) can tomato sauce1/4 cup salsa1 (1.25 ounce) package taco seasoning mix1 teaspoon ground cumin2 cloves garlic, minced1 teaspoon chili powderhot sauce to tastePlace chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.) Amount Per Serving  Calories: 107 | Total Fat: 1.5g | Cholesterol: 30mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 107

Total Fat: 1.5gCholesterol: 30mgSodium: 923mgTotal Carbs: 9.6g    Dietary Fiber: 1gProtein: 12.3g VIEW DETAILED NUTRITION
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Reviewed on Jan. 31, 2008 by ET    Excellent! I used the 'Taco Seasoning I' recipe (on this site) instead of the store packet, and omitted the cumin and chili (it's already in the seasoning). Mixed this with the tomatoe sauce and salsa and poured it onto the chicken in a slow cooker. After shredding the meat, I added a can of refried beans and heated that through in the slow cooker. Put mixture in large burrito style shells, added tomatoe, some more salsa, and cheddar cheese. Wrapped 5 of these and placed in 9 x 13 baking pan, topped with enchilada sauce, green onions, monterey jack and cheddar cheese. Baked at 375F for about 15 minutes, and voila! Was this review helpful? [ YES ]
49 users found this review helpful Excellent! I used the 'Taco Seasoning I' recipe (on this site) instead of the store packet,...

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