Chicken Burritos
"This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. —Sonya Nightingale, Burley, Idaho...."
INGREDIENTS
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6 tablespoons butter
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1 large onion, chopped
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1/4 cup chopped green pepper
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1/2 cup all-purpose flour
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3 cups chicken broth
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1 can (10 ounces) diced tomatoes and green chilies, undrained
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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2 tablespoons chopped jalapeno pepper, optional
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1 can (15 ounces) chili with beans
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1 package (8 ounces) cream cheese, cubed
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8 cups cubed cooked chicken
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24 flour tortillas (6 inches), warmed
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6 cups shredded Colby-Monterey Jack cheese
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Salsa, optional
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