Taste of Home
Chicken Burritos
TOTAL TIME: Prep: 30 min. Bake: 35 min.
YIELD: 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.
Ingredients
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6 tablespoons butter
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1 large onion, chopped
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1/4 cup chopped green pepper
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1/2 cup all-purpose flour
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3 cups chicken broth
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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2 tablespoons chopped jalapeno pepper, optional
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1 can (15 ounces) chili with beans
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1 package (8 ounces) cream cheese, cubed
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8 cups cubed cooked chicken
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24 flour tortillas (6 inches), warmed
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6 cups shredded Colby-Monterey Jack cheese
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Salsa, optional
Directions
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1.
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.
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2.
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.
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3.
Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa.
Nutrition Facts
2 burritos: 760 calories, 44g fat (23g saturated fat), 177mg cholesterol, 1608mg sodium, 40g carbohydrate (2g sugars, 2g fiber), 51g protein.
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