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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - August 8, 2008

Baked Chicken Burritos

Serves: 8

  Download this recipe.

1 1/2 pounds boneless, skinless chicken breasts, chopped
1 cup sour cream
2 cups salsa, divided
2 cups shredded Mexican cheese blend, divided
Salt and pepper
8 flour tortillas, 8-inch
Optional: jalapeño rings
Garnish: sour cream and salsa

Brown chicken in a 10" non-stick skillet over medium-high heat until juices run clear when pierced with a fork; drain. Reduce heat to low; stir in sour cream, 1-1/2 cups salsa, 1-1/2 cups cheese, salt and pepper. Stir until cheese melts and completely coats chicken. Divide chicken evenly and spoon into center of tortillas; roll up and place seam-side down in a 13" x 9" baking pan. Spread remaining salsa and cheese over burritos; sprinkle with jalapeño rings, if desired. Bake at 350 degrees for 25 to 30 minutes. Garnish with sour cream and salsa.

TIP: Follow up these quick-as-a-wink burritos with some oh-so-decadent No-Fry Fried Ice Cream...see Treats In A Twinkle. Festive fare that's easy enough for every day!

From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

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