This mouthwatering southwestern recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. These burritos are super to have on hand for quick meals or to take to potlucks.
—Sonya Nightingale, Burley, ID
Prep: 20 min. • Bake: 35 min. • Makes: 2 casseroles (6 servings each)
1. Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add the onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in the broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add the chili and cream cheese; stir until cream cheese is melted. Stir in the cubed chicken.
2. Spoon about ½ cup filling across center of each tortilla; sprinkle each with ¼ cup Colby-Monterey Jack cheese. Fold the 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 burritos with salsa.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing the baking time to 50-55 minutes or until heated through and a thermometer inserted in the center reads 160°.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
2 burritos: 760 cal., 44g fat (23g sat. fat), 177mg chol., 1608mg sod., 40g carb. (2g sugars, 2g fiber), 51g pro.