Chicken Burritos

I'm not sure where I found this recipe, but it is a keeper!  The filling is so creamy and spicy and delicious!  I'm pasting the recipe below the pictures of this success :)  By the way, it makes A LOT of filling.

Recipe:

Ingredients

• 1 large onion, chopped
• 1/4 cup chopped green pepper
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 can (10 ounces) diced tomatoes and green chilies
• 2 tablespoons chopped jalapeno pepper, optional
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 can (15 ounces) great northern beans
• 1 package (8 ounces) cream cheese, cubed
• 8 cups cubed cooked chicken
• 24 flour tortillas (6 inches), warmed
• 6 cups (24 ounces) shredded Colby-Monterey Jack cheese
• Salsa, optional

Directions

• In a large skillet, saute onion and green pepper in butter until tender. Stir in flour until blended. Gradually stir in broth.
• Bring to a boil; cook and stir for 2 minutes. Reduce heat; add the tomatoes, jalapeno pepper if desired and seasonings. Cook for 5 minutes or until heated through. Stir in beans and cream cheese until cheese is melted. Stir in chicken.
• Spoon about 1/2 cupful down the center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold ends and sides over filling. Place in two greased 13-in. x 9-in. baking dishes.
• Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 35-40 minutes or until heated through. Serve with salsa if desired.
• To use frozen burritos: Thaw in the refrigerator overnight. Bake at 350° for 50-55 minutes or until heated through. Yield: 2 casseroles (1 dozen burritos each).