Chicken Burritos

I originally made this recipe for my dad's birthday bash a few years ago and it has been a hit in our circle of friends ever since. Not only is it relatively easy but it is great frozen or left over. I usually make 6 pans at a time and stock the freezer.

Ingredients:
2 pkgs shredded mexican blend cheese
3-4 chicken breasts
2 cans of rotel
1 onion, diced very small
1/2 cup sourcream
1 block cream cheese (do not use low fat)
1 can cream of chicken soup
taco seasoning
a dash of cayenne
16 burrito size flour torillas


This recipe yields 2 9x13 pyrex dishes with 16 burritos. Boil chicken and shred. Return to pan. saute onion with taco seasoning for about 4 minutes in a medium pan in olive oil. Add chicken and cook for another 2 minutes. Then add 1 can of rotel. let simmer for a few minutes then set aside. In a seperate medium size pot add cream of chicken soup, sour cream and cream cheese with the other can of rotel. Over medium heat, stir frequently until the mixture is almost smooth and the cream cheese is melted. Set aside. Add 1/4 cup of the chicken mixture into each tortilla with shredded cheese on top. Roll and place in pyrex seam side down. Top the burritos with the sauce and add cheese to the top. Bake at 375 for about 30 minutes covered. Uncover and bake for another 5 minutes.

*This recipe is excellent frozen as well.