Our baked chicken burritos recipe is wonderfully delicious thanks to loads of cheese, a delightful blend of spices and chicken broth that keeps the filling perfectly moist.

Ingredients

• 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

Directions

1. Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; 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 tomatoes, seasonings and, if desired, jalapeno. 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 2 greased 13x9-in. baking dishes.
3. Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa.