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Crock Pot Baked Burritos

Author: Lisa Longley


  • 1 pound of chicken
  • 4 cups chicken stock
  • DIY Taco Seasoning
  • 24 oz of salsa see note
  • 16 oz refried black beans
  • 8 oz shredded cheddar cheese
  • 12 8 inch tortillas


  • Cook the chicken, chicken stock, and taco seasoning for three hours on low in a crock pot. Remove from the crock pot and shred the chicken with two forks. Set aside.
  • Preheat your oven to 375 degrees.
  • Pour a small amount of salsa in the bottom of two 8 by 8 inch pans, just enough to coat the bottom of the pan.
  • Working one tortilla at a time, spread one tablespoon of black beans, then add about 1/4 cup of shredded chicken, then one tablespoon of shredded cheese. Roll it tight and add it to the pan, seam side down. Repeat with five more tortillas for the first pan and then six for the second pan.
  • Pour the rest of the salsa over all 12 tortillas and then top with the remaining cheese. Refrigerate for up to two days, or freeze for up to four weeks.
  • Or bake for 20 to 25 minutes, covered with foil, until the cheese is melty.


We blended the salsa to make for more of a spicy sauce, but that's definitely not necessary.
This is a great recipe to make for two meals, especially if there are just two of you. One pan of burritos was just enough for us with two small kids and two adults.
You could definitely make this in a bigger pan with bigger tortillas and make one big dish.