Slow Cooker Easy Burrito Roll-Ups

 

1

can (15 oz) black beans, drained, rinsed

2 1/2

lb boneless skinless chicken thighs

2

cloves garlic, minced

2

tablespoons chopped chipotle chiles in adobo sauce (from 7- to 11-oz can)

1

teaspoon ground cumin

1

cup Old El Paso® Thick 'n Chunky salsa

12

flour tortillas (10 inch)

1

cup sour cream

1 1/2

cups shredded Colby-Monterey Jack cheese blend (6 oz)

1/2

cup sliced ripe olives

1/2

cup chopped fresh cilantro

• 1 In 3- to 4-quart slow cooker, layer beans, chicken thighs, garlic, chiles, cumin and salsa.
• 2 Cover; cook on Low setting 7 to 8 hours.
• 3 About 15 minutes before serving, heat oven to 350°F. Wrap tortillas in foil; heat in oven about 15 minutes or until warm. Meanwhile, place all topping ingredients in individual serving dishes.
• 4 Remove chicken from slow cooker; place on large plate. With fork or potato masher, mash beans slightly to thicken sauce. Shred chicken with 2 forks; return to slow cooker and mix with bean mixture to moisten.
• 5 Have guests place warm tortilla on serving plate. Spoon about 1/2 cup chicken mixture onto tortilla; top with desired toppings. Fold sides of tortilla over filling; secure with toothpick.