Chicken Burritos

Chicken Burritos

INGREDIENTS:
6 tablespoons butter
1 large onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
1 can green chilies, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 can (15 ounces) chili with beans
1 package (8 ounces) cream cheese, cubed
8 cups cubed cooked chicken
24 tortillas
6 cups (24 ounces) shredded Colby-Monterey Jack cheese

HOW TO PREPARE:

1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; 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 seasonings. 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 two greased 13x9-in. baking dishes.

3. Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Yield: 2 casseroles (6 servings each).