Time 55m Yield 2 casseroles (6 servings each). Number Of Ingredients 17 Steps:
Preheat oven to 350°. 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, seasonings and, if desired, jalapeno. 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 Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large skillet, cook the chicken, green peppers and onion in 2 tablespoons oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in barbecue sauce and heat through. , Sprinkle cheese down the center of each tortilla; top with chicken mixture. Fold sides and ends over filling and roll up. Secure with toothpicks., In a large skillet, brown burritos in remaining oil on all sides over medium heat. Discard toothpicks. Serve with lime wedges, sour cream, lettuce and tomatoes if desired.
Time 15m Number Of Ingredients 8 Steps:
In a medium sized bowl mix together the shredded chicken, 2 cups of cheese, onion, barbecue sauce, salt, pepper, and cilantro. Place 1/2 cup of the chicken mixture down the center to each tortilla. Sprinkle a little extra cheese on the chicken and roll up each tortilla. Pour 1 Tablespoon of canola oil in a skillet and cook over medium heat, seam side down. Brush each burrito lightly with oil and then turn over in the pan to brown the other side. Keep turning until golden on all sides.
Time 4h5m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Place chicken breasts in crock pot with chicken broth and cook on high for 3-4 hours or on low for 5-6 hours. They’re done when you can shred them easily. Meanwhile, make a Spanish Rice. I use Rice-A-Roni. Shred chicken and save 1 1/2 cups of chicken broth in the crockpot. If you need more, just add water. Add shredded chicken back to broth. Add packet of burrito seasoning and can of refried beans to chicken mixture and stir. Heat through. Heat tortillas according to directions. Place some spanish rice on tortilla. Add some chicken over the rice, a scoop of black beans and some sour cream to taste. Roll burrito and enjoy! I use 2 tortillas so it doesn’t break because I like to pick it up. My husband pours some burrito sauce from the crock pot over the top and eats with a fork.
