Chicken Burritos Recipe

Chicken Burritos RecipePhoto by: Taste of Home Chicken Burritos Recipe 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. + freezing Bake: 55 min.
  • Yield: 12 Servings
20 55 75

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

Directions

  • 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).

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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Reviews for Chicken Burritos (4)

Chicken Burritos Recipe

Chicken Burritos

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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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