Green Chili Creamy Burritos (Batch Cooking)

• 12 whole Boneless, Skinless Chicken Breast (Boiled Or Sauted In Butter And Cubed)
• 4 packages Cream Cheese (8oz. Packages For A Total Of 32 Oz.)
• 32 ounces, fluid Green Enchilada Sauce
• 4 ounces, weight Green Chilies
• 26- 1/2 ounces, weight Canned Pinto Beans
• 4 packages Flour Tortillas, You Will Need About 28-32 Tortillas
• 6 cups Shredded Cheddar Cheese

1. Boil chicken or saute in butter (our favorite).
2. Mix cream cheese, green sauce, and green chili on stove until cream cheese is melted.
3. Stir frequently.
4. Combine sauce mixture, chicken, and pinto beans.
5. Fill tortillas with mixture and roll into burritos.
6. Fill casserole dish with burritos (7-8 per pan).
7. Top with cheddar cheese.
8. Cover and freeze.
9. Note: Makes 4 casseroles (9x13)
10. To serve: Thaw and cook at 350 degrees for 20 minutes covered, then 10 minutes more uncovered.

chicken, cream cheese, fluid green enchilada sauce, chilies, pinto beans, flour tortillas, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/green-chili-creamy-burritos-batch-cooking/ (may not work)