Smothered Chicken Burritos

For the rice, you can use any Spanish style rice but I used the Tex-Mex Rice recipe I posted a couple of days ago. These would be very easy to make a lot of and keep in the freezer.

Smothered Chicken Burritos

4-5 boneless, skinless chicken breasts
1 (28 oz.) can green enchilada sauce
1 c. red salsa
1/2 c. sour cream (fat free works fine)
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
Salt and pepper to taste

Mix all ingredients together except chicken. Place chicken in crockpot and pour sauce over top. Cook on low for 6-8 hours or on high for 3-4 hours. When you are ready to eat, remove chicken and shred. In tortillas, layer a spoonful of sauce, rice, beans, and shredded chicken. Fold over "burrito style" and place in a pan sprayed with non stick cooking spray. Broil until brown and crispy on the top. Then spread some sauce on top and sprinkle with cheese. Broil a few minutes longer just until cheese is melted.