5-6 frozen bean & cheese burritos
5-6 chicken thighs (skinless or skinless & boneless)
16 oz. enchilada sauce (remember, convenience...canned, pre-made, spice packet)
Spray your crock pot with pan spray. Line up your frozen burritos along the bottom, however many will fit. Lay chicken thighs over the burritos. Cover with enchilada sauce. Put on the lid. Cook on low for about 6-8 hours.These turn out sort of like a cross between a burrito and an enchilada (hence the name)! Scoop "one" onto a plate; this usually consists of one thigh and one burrito. Remove the bone (it just slips out). Tear the chicken into shreds a bit with your fork. Sprinkle with cheese. Add your favorite toppers...sour cream, cilantro, salsa, lettuce, etc.