Chicken Burritos Recipe

Chicken Burritos Recipe


6 tablespoons butter

1 large onion, chopped

1/4 cup chopped green pepper

1/2 cup all-purpose flour

3 cups chicken broth

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

2 tablespoons chopped jalapeno pepper, optional

1 can (15 ounces) chili with beans

1 package (8 ounces) cream cheese, cubed

8 cups cubed cooked chicken

24 flour tortillas (6 inches), warmed

6 cups (24 ounces) shredded Colby-Monterey Jack cheese

Salsa, optional

How to make it

Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken.

Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in two greased 13×9-in. baking dishes.

Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.
Yield: 2 casseroles (6 servings each).