This recipe was inspired by 4 jars of partially used bottles of salsa, I was sick of looking at them in my fridge. So I put them to use in this recipe, and boy oh boy am I gad I did! The spiciness of this recipe can be regulated by the kinds of salsa you use.
4 boneless, skinless chicken breasts
2 cups of salsa (any kind you have handy)
1/2 cup sour cream
8 ounces cooked bacon, chopped
2 avocados, cubed
2-3 cups shredded cheddar cheese
6 burrito sized flour tortillas
1) Place chicken in a crockpot and cover with salsa. Cook on high for 3-4 hours or until the chicken can be easily shredded.
2) When the chicken is cooked preheat the oven to 425. Remove the cooked chicken from the pot and using two forks shred the chicken to your preferred sized. ( I like to keep my chicken pretty chunky) Put your shredded chicken into a large bowel. Add 1 cup of the left over salsa from the crockpot and the sour cream, stir until mixed well. Taste this mixture, you can add more salsa or more cream if you desire.
3) Drizzle a 9x13 baking dish with olive oil. Place a tortilla on the bottom of the dish, rub the outside of the tortilla in the oil. On the non- oiled side, place some chicken, bacon, avocado and cheese. Tightly roll the burrito and push to one end of the pan, repeat with the remaining tortillas and fillings.
4) bake 10 minutes, then flip the burritos and bake 10 minutes more. The burritos should be a golden color. Top with the ranch dressing, bacon and tomatoes. ENJOY!