This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight.
Ingredients
- 6 tablespoons butter
- 1 large onion, chopped
- 1/4 cup chopped green pepper
- 1/2 cup all-purpose flour
- 3 cups chicken stock
- 1 can tomato and onion mix
- 1 teaspoon chili powder
- 1/2 teaspoon garlic
- 1/2 teaspoon salt
- 1 can kidney beans
- 1 package cream cheese, cubed
- 8 cups cubed cooked chicken
- 24 medium flour tortillas
- 6 cups shredded cheddar cheese
- Salsa, optional
Method
- Preheat oven to 180°.
- 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, and seasonings.
- 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 cheddar cheese.
- Fold bottom and sides over filling and roll up.
- Place in 2 greased baking dishes.
- Bake, covered, 35-40 minutes or until heated through.
To freeze, simply skip the final step and let the dish cool. Then place in freezer and bake when needed.
Recipe adapted from Taste of Home
