Chicken Burritos

• 6 tablespoons butter
• 1 large onion, chopped
• 1/4 cup chopped green pepper
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 tablespoons chopped jalapeno pepper, optional
• 1 can (15 ounces) chili with beans
• 1 package (8 ounces) cream cheese, cubed
• 8 cups cubed cooked chicken
• 24 flour tortillas (6 inches), warmed
• 6 cups shredded Colby-Monterey Jack cheese
• Salsa, optional

1. Preheat oven to 350u0b0. 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.
2. 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.
3. Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa.
4. Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Cover casserole with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160u0b0.

butter, onion, green pepper, allpurpose, chicken broth, tomatoes, ground cumin, chili powder, garlic, salt, jalapeno pepper, chili with beans, cream cheese, chicken, flour tortillas, cheese, salsa

Taken from www.tasteofhome.com/recipes/chicken-burritos/ (may not work)