Wednesday, June 15, 2016

Chicken Burritos

Chicken Burritos with Sauce
1/2 onion, diced
1 small jalapeno, finely minced
1 tbsp. minced garlic
1/2 cup each red and orange bell pepper, diced
2 tsps olive oil
1 tsp. ground cumin
8 whole wheat tortillas
3 cups shredded cooked chicken
8 slices Monterey Jack cheese
1/2 can condensed mushroom soup mixed with 1/4 cup milk
1 cup shredded Monterey Jack cheese
Cook vegetables over medium heat in oil.  Add cumin and mix well.  Divide chicken between tortillas.  Add a cheese slice to each  and then top with 2 tbsps of vegetable mix.  Roll tightly and place in casserole.  Spread a little of the soup over top of each burrito, top with shredded cheese.  Bake at 350F until hot, about 25-30 minutes. Makes 4 servings.

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