1 large onion, chopped
1/2 cup chopped green pepper
6 tbsp. margarine
1/2 cup flour
3 cups chicken broth
1 can (10 oz.) diced tomatoes and green chilies
2 tbsp. chopped jalapeno peppers*, optional
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1 can (15 oz.) chili with beans
1 pkg. (8 oz.) cream cheese, cubed
8 cups cubed, cooked chicken
24 flour tortillas (6 or 7 inches)
6 cups (24 oz.) shredded Colby-Monterey Jack cheese
In a large skillet, saute onion and green pepper in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; add the tomatoes, jalapeno pepper if desired and seasonings. Cook for 5 minutes or until heated through. Stir in chili and cream cheese until cheese is melted. Stir in chicken.
Spoon about 1/2 cupful down the center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold ends and sides over filling. Place in two greased 13x9 inch baking dishes.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 oven for 35-40 minutes or until heated through.
Makes 2 casseroles (1 dozen burritos each).
To use frozen burritos: Thaw in the refrigerator overnight. Bake at 350 oven for 50-55 minutes or until heated through.
* When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.