1 clove(s) (medium) garlic clove(s), minced
1 small red onion(s), chopped
14 1/2 oz canned diced tomatoes, with chiles
15 oz canned kidney beans, drained and rinsed
1/2 tsp chili powder
1/2 tsp table salt
1/4 tsp dried oregano, crushed
1/4 tsp black pepper
1 pound(s) skinless chicken thigh(s), cut into bite-size pieces
3/4 cup(s) canned chicken broth
12 medium whole wheat tortilla(s), about 7-inches in diameter each
3/4 cup(s) shredded reduced-fat Mexican-style cheese
Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese and fold. I ate these with a knife and fork instead of trying to pick them up. WAY too messy. Yields 1 burrito per serving.