I was really excited to feature a nice spring recipe, but then I looked outside.   I guess we will have to wait to break out the grill.

To continue to stay warm this winter, I thought I’d share a recipe that is one of my family’s favorites, chicken burritos.

They contain chicken breast, which is cooked and chopped, mixed with soup and enchilada sauce, wrapped in floured tortillas and baked.

They are quick and easy to make. There are many variations to this recipe. If you like spicy food, use the hot enchilada sauce.  If you have someone who doesn’t like mushrooms, use the cream of chicken soup.

For a vegetarian option, I omit the chicken breast and replace it with beans and shredded Monterey jack cheese.

This recipe reheats great in a microwave. They make delicious leftovers, if you are lucky enough to have any left!

Chicken burritos

1 1/2 pounds boneless chicken breast

1-10 oz. can enchilada sauce (hot or mild)

1-10 1/2 oz. can cream of mushroom soup (substitute cream of chicken soup if you would like to)

1-10 3/4 oz. can tomato soup

1 cup shredded Monterey jack cheese

1 pkg. floured tortillas, burrito size ( I use the whole wheat variety)

1 medium sweet onion, chopped-optional

Place chicken breasts in a saucepan and cover with water.  Bring to a boil, and simmer until the chicken is cooked, approximately 15 minutes.  Drain water and allow chicken to cool.  Cut up into small bite size pieces and place in a bowl.

Dice the onion and place in a small microwave-safe dish.  Microwave on high for 1-2 minutes, until onions are soft.  Set aside.

Combine both cans of soup  (just the soup, do not add any water or milk) and enchilada sauce in a large bowl.  Mix well with a wire whisk. Remove 1 cup of this soup-enchilada sauce mixture and add it to the bowl of chicken. Stir in half cup of Monterey jack cheese.

Mix to incorporate.

To assemble burritos:

Lightly spray a 9 by 13 inch pan with canola spray.

Preheat oven to 350° F.

Place approximately one third to one half cup of the chicken mixture in a line down the center of the flour tortilla. Add a tablespoon of onions, if desired.  Fold in the sides of the tortilla and then roll them up.  Place the seam side down in the pan.  (To differentiate between the ones with onions and the plain ones, I place a toothpick in the middle of the burrito.)

Continue assembling until the chicken is gone.  You should get 6-7 burritos depending on how much chicken filling you put in.

Pour remaining soup/enchilada sauce over the burritos.   Use a spatula and cover all surfaces of the burritos.  Top with remaining Monterey jack cheese.

Cover with foil and bake for 30 minutes.

Delicious with rice and refried beans!