Chicken Burritos Recipe

Chicken Burritos Recipe Chicken Burritos Recipe photo by Taste of Home Rating 5

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.

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Chicken Burritos Recipe
  • Prep: 20 min. Bake: 35 min.
  • Yield: 12 Servings
20 35 55

Ingredients

  • 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

Directions

  • 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. Stir in chili and cream cheese 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 13x9-in. baking dishes.
  • Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Yield: 2 casseroles (6 servings each).

    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 covered time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 2 burritos 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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Chicken Burritos

Chicken Burritos Recipe

Chicken Burritos

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(1-5) of 5 reviews

Reviewed on Apr. 29, 2013 by voodoowitch

I didn't exactly follow the recipe on this one. I only used about 2 cups of shredded chicken and then cooked 2 c. of instant rice and threw that in and left out the cream cheese. Then instead of rolling and baking, we just filled our shells as we ate them. The flavor was excellent. Hubby not only had seconds (which is rare) he had thirds!!!

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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