 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
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. Ingredients:
6 tablespoons butter |
1 large onion, chopped |
1/4 cup chopped green pepper |
1/2 cup king arthur unbleached 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:
1. 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. 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.
3. Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Yield: 2 casseroles (6 servings each).
|
|