Ingredients Jump to Instructions ↓

  1. 1 large onion, chopped

  2. 1/4 cup chopped green pepper

  3. 6 tablespoons butter

  4. 1/2 cup all-purpose flour

  5. 3 cups chicken broth

  6. 1 can (10 ounces) diced tomatoes and green chilies

  7. 2 tablespoons chopped jalapeno pepper, optional

  8. 1 teaspoon ground cumin

  9. 1 teaspoon chili powder

  10. 1/2 teaspoon garlic powder

  11. 1/2 teaspoon salt

  12. 1 can (15 ounces) chili with beans

  13. 1 package (8 ounces) cream cheese, cubed

  14. 8 cups cubed cooked chicken

  15. 24 flour tortillas (6 inches), warmed

  16. 6 cups (24 ounces) shredded Colby-Monterey Jack cheese Salsa, optional

Instructions Jump to Ingredients ↑

  1. 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).


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