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This mouthwatering Southwestern recipe makes enough for two casseroles, so you can enjoy one today and freeze th other for a busy weeknight. "These burritos are super to have on hand for quick meals or to take to potlucks" —Sonya Nightingale, Burley, Idaho.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 each) equals 760 calories, 44 g fat (23 g saturated fat), 177 mg cholesterol, 1,608 mg sodium, 40 g carbohydrate, 2 g fiber, 51 g protein.
Originally published as Chicken Burritos in Quick Cooking January/February 2004, p62
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on May. 26, 2011 by jenbabe3
This was so, so awesome. I'm not an onion person so I left those out, and DH isn't a green pepper person so we left those out as well. Since we didn't use those, I didn't need the butter or flour either. I just threw chicken breasts, broth, tomatoes and seasoning in the crockpot and cooked on high for 4 hours. At the very end, I added the chili and cream cheese and cooked an additional 30 minutes. Then I made the burritos and cooked as directed. It was SO easy and SO delicious! I just ate the leftovers for lunch and they were just as great the next day.
Reviewed on Oct. 20, 2010 by arstephia
Very easy and makes a good amount, so it is great for freezing one, sharing one, or for feeding a large group of people. We did not add the jalapeno peppers, but it was great even without them. Nice flavor, easy to make.
Reviewed on Dec. 12, 2009 by nsusan
This is an easy recipe. we ate some and I made up the rest and wrapped them with wax paper and put in a gallon freezer bag so we can take them out as we want.
Reviewed on Jan. 29, 2008 by brockton
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