Chicken Burritos

• 1/2 green pepper, chopped
• 1 small onion, chopped
• 3 garlic cloves, chopped
• 2 Tbsp. margarine
• 3 cans cream of chicken soup
• 4 oz. sour cream
• 1/2 lb. hot pepper cheese, grated
• 1/2 lb. Monterey Jack cheese, grated
• 6 chicken breasts, cooked, boned and cubed
• 1 can chiles, chopped or diced
• 20 flour tortillas
• 1/4 c. milk
• 1/2 lb. Cheddar cheese, grated

1. Saute green pepper, onion and garlic in margarine until tender. Add 2 of the cans of soup and sour cream to pan.
2. Slowly add the grated pepper and Monterey Jack cheeses to pan, stirring and melting cheeses into mixture over moderate heat.
3. Add chicken and chiles.
4. Fill tortilla wrappers and roll.
5. Place in a lightly greased pan, side by side, snugly.
6. Take remaining can of soup. Add milk and 1/2 cup of leftover filling; mix well.
7. Pour over tortillas in pan.
8. Top with shredded Cheddar cheese.
9. Bake at 350u0b0 for 20 minutes, until cheese melts.
10. May be frozen before baking step and used at a later time.

green pepper, onion, garlic, margarine, cream of chicken soup, sour cream, hot pepper cheese, cheese, chicken breasts, chiles, flour tortillas, milk, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=357099 (may not work)