Chicken Burritos Recipe

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).