I found this recipe on another blog and thought it sounded really good. I tried it on Sunday because it's so nice to throw stuff in the good old slow cooker and come home from church to a meal that is all ready for our mass consumption. My husband is pretty leery of crock-pot recipes, but he actually liked this one, so I thought if he liked the burritos, the recipe was worth sharing.
Here is the adapted recipe:
photo found here
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of diced green chilies
1 can of green enchilada sauce
6-8 chicken breasts
Monterey Jack cheese
optional: avocado, sour cream, lettuce, tomatoes
Stir first 5 ingredients together, then pour on top of chicken. Cook for 4 hours on high, then shred and cook for one more hour.
*I always use frozen chicken, so cooking times may change.
*the tortillas that come fresh are the bestest, so I always recommend those
**Fill your tortilla with the shredded meat and some yummy cheese. Top with some of the delicious green sauce and some more cheese. I nuke it in the microwave to melt the cheese, then add avocado and sour cream.