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Chicken Burritos




Source of Recipe


Taste of Home


Recipe Link: http://www.tasteofhome.com/recipes/Chicken-Burritos

List of Ingredients




1 large onion, chopped
1/4 cup chopped green pepper
6 tablespoons butter
1/2 cup all-purpose flour
3 cups chicken broth
1 can (10 ounces) diced tomatoes and green chilies
2 tablespoons chopped jalapeno pepper, optional
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
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


Recipe



In a large skillet, saute onion and green pepper in butter until tender. Stir in flour until blended. Gradually stir in broth.

Bring to a boil; cook and stir for 2 minutes. Reduce heat; add the tomatoes, jalapeno pepper if desired and seasonings. Cook for 5 minutes or until heated through. Stir in chili and cream cheese until cheese is melted. Stir in chicken.

Spoon about 1/2 cupful down the center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold ends and sides over filling. Place in two greased 13-in. x 9-in. baking dishes.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 35-40 minutes or until heated through. Serve with salsa if desired.

To use frozen burritos: Thaw in the refrigerator overnight. Bake at 350° for 50-55 minutes or until heated through. Yield: 2 casseroles (1 dozen burritos each).