• prep: 20 min
• cook: 35 min
• total: 55 min

servings:

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.

• 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

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