Ingredients
3 cups shredded cooked chicken or beef1 jar (16 ounces) salsa1 can (16 ounces) refried beans1 can (4 ounces) chopped green chilies, drained1 envelope burrito seasoning1/2 cup water16 flour tortillas (8 inches), warmed16 ounces Monterey Jack cheese, cut into 5-inch x 1/2-in. strips
Preparation
In a large skillet, combine the meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months.
To use frozen burritos: Place foil packets on a baking sheet. Bake at 350° for 50 minutes or until heated through. If thawed, bake for 25-30 minutes.
