Staff Recipe of the Month: Chicken Burritos

Patty’s Pantry


Chicken Burritos


  • 3-4 boneless skinless chicken breasts, cooked and shredded ( if you’re in a hurry, you can use canned chicken instead)
  • 1½ cup salsa divided
  • 1 cup sour cream
  • 8, 10-inch flour tortillas
  • 1 can cream of chicken soup
  • 2 cup Mexican blend shredded cheese


  • Combine chicken, ½ cup salsa and sour cream
  • Spoon chicken mixture into tortillas, roll up and place in an ungreased 13×9 baking dish
  • Blend together cream of chicken soup and remaining salsa and pour over chicken
  • Bake uncovered at 350° for 30 minutes
  • Sprinkle on cheese and bake for an additional 5 minutes or until cheese is melted
  • Makes 4-6 servings

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