Ingredients :
4 boneless skinless chicken breasts
1 onion
1 bell pepper
2 portabello mushrooms
1 1/2 cups Cream of Chicken Soup
1 can diced tomatoes with peppers drained
2 tablespoons butter melted
3 cups Mexican blend shredded cheese
8 tortillas
Instructions :
Boil chicken until tender. Approximately 30 minutes.
Chop chicken into bite sized pieces.
Melt butter in skillet or saute pan and saute diced shallots, bell pepper, and mushrooms until tender.
Combine chicken, shallots, pepper and mushroom mixture with cream of chicken soup and Rotel.
Place approximately 1 cup of mixture into center of tortilla.
Wrap into burrito and place into baking dish. Repeat until all burritos have been made. Bake in 350 degree oven for 35 minutes, removing from oven at 30 minutes to top with cheese and return to oven for last 5 minutes.
Freezing Instructions:
Wrap tightly in foil.
To bake: thaw in the refrigerator overnight and then bake as instructed.
If frozen, bake at 350º for 1 hour.
