Chicken Burritos

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.