Chicken Burritos

This recipe is from a Taste of Home Quick cooking cookbook and they are so good and plus it makes two and freezes well.

1 large chopped onion
1/4 chopped green pepper
6 tbsp of butter
1/2 c all-purpose flour
3 cups chicken broth
1 can (10 oz) diced tomatoes and green chiles
2 tbsp chopped jalapeno peppers (I never put in)
1 tsp of ground cumin
1 tsp chili powder
1/2 tsp of garlic powder
1/2 tsp of salt
1 can (15 oz) chili with beans
1 pkg (8 oz) cream cheese cubed
8 cups cooked chicken cubed
24 flour tortillas (6 0r 7 inches)
6 cups shredded Colby-monterey jack cheese

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 mins. Reduce heat; add the tomatoes, jalapeno peppers 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 X 9 baking dishes. Cover and freeaze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 for 35-40 minutes or until heated through.

FROZEN BURRITOS: Thaw in the refrigerator overnight. Bake at 350 for 50-55 minutes or until heated through.

Enjoy!!!!