Easiest Chicken Burritos

If you need something easy that you can prep in the morning before work for dinner that night, then this is the recipe for just that. You need just a few ingredients, and these come out rich and creamy tasting.

I split mine in half. Some for now, some for another busy night. Your whole family will be glad you put these together!

Recipe

* 8, 6-inch low carb tortillas

* 1.5 cups chicken, shredded

* 1/2 small onion, diced

* 1 can low sodium, low fat cream of chicken soup

* 8 oz. light sour cream

* 1 cup Monterrey Jack cheese

Makes 8 burritos

Preheat oven to 400 degrees. Combine chicken, onion, soup, and sour cream. Mix well.

Spray pan with cooking spray to prevent sticking. Scoop approximately 1/3 cup mixture into each burrito shell. Fold over shell, and place seam up in pan. Shells should touch one another, as pictured above.

Distribute cheese evenly across burritos. Cook 20-25 minutes until warmed through and cheese is melted.

If you refrigerate these before cooking, allow the pan to preheat with the oven and reduce cook time accordingly.

You can easily freeze these burritos prior to cooking by covering tightly with cling wrap and foil before the cooking step. Thaw them in the refrigerator 24 hours before cooking, and allow to preheat with the oven. Cook 15-20 minutes until contents are warm and bubble and cheese is melted.