The Pioneer Woman Tasty Kitchen
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Chicken Burritos

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Level: Easy

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Description

A great staple to have in the freezer for a quick meal.

Ingredients

  • 9 whole Large Boneless, Skinless Chicken Breasts
  • ⅓ cups Flour
  • 2 teaspoons Chicken Bouillon Granules
  • 1-½ cup Milk
  • 2 Tablespoons Oil
  • 1 whole Medium Onion, Chopped
  • 1 whole Green Pepper, Stem And Seeds Removed, Then Chopped
  • 1 whole Red Pepper , Stem And Seeds Removed, Then Chopped
  • 1 envelope Taco Seasoning, 1 Ounce Packet
  • 1 can (10 Oz. Size) Cream Of Chicken Soup
  • ½ cups Salsa (more Or Less Depending How Spicy You Like It)
  • ½ cups Sour Cream
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 24 pieces Aluminum Foil For Wrapping
  • 24 whole 12" Flour Tortillas (or Substitute Your Choice)
  • 1 pound Block Of Cheddar Cheese, Shredded

Preparation

Slice the chicken breasts into 1/4 inch slices, then cut the slices into chunks. Set aside.

In a small saucepan, whisk together the flour, chicken bouillon, and milk. Bring it to a boil to thicken. Once it hits a boil, lower heat, stir and simmer until thickened. Then remove from heat.

Place 1 tablespoon of oil in each of 2 large frying pans over medium heat. Saute the onion and peppers, half in each pan, for 3-5 minutes. Then add half the chicken to each pan, and fry until the chicken is lightly browned and no longer pink. Add 1/2 the taco seasoning packet to each pan. Stir fry a few minutes longer until the liquid is mostly evaporated.

Transfer both pans of chicken mixture to a very large mixing bowl. Stir in the thickened milk mixture, chicken soup, salsa, sour cream, salt and pepper.

Assemble the burritos by placing about 2/3 cup of the meat mixture down the center of each tortilla. Top with 1/3 cup shredded cheese. Fold 1 side over, then fold over the 2 ends, and then the last side to make a neat burrito. Wrap individually in aluminum foil and bake for 15-20 minutes at 350 F.

Or you can put the wrapped tortillas into a zip top bag and freeze until you are ready to make a couple. If baking from frozen, bake 30-35 minutes at 350 F.

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