Home Recipes Ingredients Meat & Poultry Chicken

Chicken Burritos

Name: Chicken Burritos
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 casseroles (6 servings each).
Cuisine: North America, Mexican
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 chiles, 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 shredded Colby-Monterey Jack cheese; Salsa, optional

15 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 35 min.

Makes

2 casseroles (6 servings each)

This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. —Sonya Nightingale, Burley, Idaho.

Chicken Burritos Recipe photo by Taste of Home

Next Recipe

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 chiles, 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 shredded Colby-Monterey Jack cheese
Salsa, optional

Directions

Preheat oven to 350°. In a Dutch oven, 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.
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 2 greased 13x9-in. baking dishes.
Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa.
Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking 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.

Nutrition Facts

2 burritos: 760 calories, 44g fat (23g saturated fat), 177mg cholesterol, 1608mg sodium, 40g carbohydrate (2g sugars, 2g fiber), 51g protein.