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Chicken Burritos

 Chicken Burritos
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.
12 ServingsPrep: 20 min. Bake: 35 min.


  • 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


  • 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.

2 of 2

Chicken Burritos (continued)

Directions (continued)

  • 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 baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.