Cranberry Burritos Recipes

Steps:

• Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

Steps:

• Preheat oven to 350°F.
• Coat a 13-inch oblong baking dish with non-stick cooking spray.
• Brush tortillas on both sides with melted butter.
• Combine apple pie filling, dried cranberries and walnuts.
• Heat 4 tortillas at a time for 25 seconds, in microwave.
• Top tortillas with equal amounts of fruit mixture and fold burrito style. Place seam side down in baking dish. Bake 10 minutes.
• Turn tortillas over and bake an additional 10 minutes or until crisp.
• Serve hot with whipped cream or ice cream.