Baked Chicken and Cheese Burritos

Instructions

1. 1

   Preheat oven to 350°F. In a Dutch oven, melt the butter over medium-high heat. Add the chopped onion and green pepper; cook and stir until tender, about 5 minutes. Stir in the flour until blended, then gradually stir in the chicken broth. Bring to a boil and cook, stirring, for 2 minutes to thicken the sauce.

2. 2

   Reduce the heat and stir in the diced tomatoes and green chiles, cumin, chili powder, garlic powder, salt, and chopped jalapeno (if using). Cook for 5 minutes. Add the chili with beans and cubed cream cheese; stir until the cream cheese is melted. Finally, stir in the cubed cooked chicken.

3. 3

   Spoon about 1/2 cup of the chicken mixture across the center of each warm tortilla. Sprinkle with 1/4 cup of the shredded Colby-Monterey Jack cheese. Fold the bottom and sides of the tortilla over the filling and roll up tightly. Place the filled burritos seam-side down in two greased 13x9-inch baking dishes.

4. 4

   Bake the burritos, covered, for 35-40 minutes or until heated through. Serve the baked burritos with salsa, if desired.