Ingredients:
8 burrito size flour tortilla (I use Guerrero brand)
2 cans of chicken (white meat)
1 small bag of shredded Mexican cheese
1 can of Rotel or other diced tomatoes with green chiles drained
2 (8 oz) pkg of cream cheese at room temperature
1 tsp cumin
Directions:
Preheat oven to 375F
Combine all ingredients except tortilla in a large bowl. Mix well. Place ¼ cup of the mixture In a line on the lower end of a tortilla and roll up tightly into a long tube. Secure with a toothpick and place rolled side down on a cookie sheet. Repeat with remaining tortillas. Brush each roll with canola oil and place into oven. Turn occasionally and Bake 20 min or until the burrito’s are crisp.
Variations – Add some sautéed onions, or use refried beans or ground beef cooked with some taco seasoning. Also, you can deep fry these instead if you choose, but the baked version is a bit healthier. If using beans or ground beef, remove or reduce the cream cheese and add more shredded Mexican cheese mix.
The story:
If you live in the Northwest, you know about Taco Time. It’s my favorite fast food place. The one thing they offer is crisp bean, beef or chicken burritos. They are so darn delicious! Dipped in a little sour cream or hot sauce, and honestly there isn’t anything I find wrong with these. They can be lunch, dinner or a snack. Cut them in half and serve them hot as hors d’oeuvres. https://tacotimenw.com/menu/crisp-burrito-chicken/