Chicken Burritos

This recipe is the second meal of Salsa Chicken, which I made a few weeks ago.  The chicken is absolutely amazing, which is probably part of why I loved these burritos so much.  I followed the recipe pretty much to a t, except I added some cheese ('cause it's always better with cheese!) and served them with sour cream.  Next time, I might make some guacamole too! I'll definitely make the salsa chicken again, and these burritos again as well!!  And you should try them too--they're both FANTASTIC!

Chicken Burritos

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 clove garlic, finely chopped
• 1 container Salsa Chicken, thawed if frozen
• 2/3 cup chicken broth
• 1 1/4 teaspoons chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 flour tortillas (8-10 inches in diameter)
• 1 tablespoon butter, melted
• 1 1/2 cups salsa, if desired

Heat oven to 500 degrees. Heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is crisp-tender.

Stir in chicken broth, chili powder, salt and pepper; reduce heat. Cook about 10 minutes or until liquid is absorbed.

Spoon about 1/3 cup of the chicken mixture onto center of each tortilla. Fold one end of tortilla up about 1 inch over mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on ungreased cookie sheet. Brush with butter.

Bake 8-10 minutes or until tortillas begin to brown and filling is hot. Serve with salsa.