Dairy Recipes

Cheesy Chicken Burrito


  • 4 skinless boneless chicken breasts
  • 1 small onion
  • 1 bell pepper
  • 2 portobello mushrooms
  • 1 ½ cups Cream of Chicken Soup
  • 1 can Rotel tomatoes and peppers drained
  • 2 tablespoons butter melted
  • 3 cups Mexican blend shredded cheese
  • 8 large tortillas



  • 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 one cup of mixture into center of the tortilla.
  • Wrap into burrito and place into baking dish. Repeat until all burritos have been made.
  • Bake in 350℉ oven for 35 minutes, removing from oven at 30 minutes to top with cheese and return to oven for the last five minutes.