Chicken and Spinach Burritos by Dawn

• 3 cups cooked and chopped chicken
• 1 1/2 cups shredded cheddar cheese
• 1 small package frozen chopped spinach, thawed and drained of excess water
• 8-12 tortillas
• red or green chili sauce or salsa
• shredded cheese

Instructions

1. In a large bowl, combine chicken, cheese and spinach.
2. Lay out 6 sheets of foil on the counter, top each sheet with two tortillas. Divide chicken mixture evenly among the tortillas.
3. Roll each tortilla up into a burrito, and then enclose the burritos (two at a time) in the foil to make a packet.
4. Store foil packets in gallon size ziplock bags and place in freezer until ready to eat.
5. To serve, thaw desired number of burritos and preheat oven to 350. Place burritos in a casserole dish that’s been sprayed with cooking spray.
6. Top burritos with desired sauce and cheese, then bake for 20-30 minutes, or until they are warm throughout and cheese is melted.
Makes 6 servings (1 serving equals 2 burritos)
**For our swap, I ran low in chicken, so used about 2 1/2 cups chicken, used only 1/2 pkg of spinach...in case not everyone is a huge fan of spinach, and used full 2 cups of cheese in these burritos. Instead of extra sauce and cheese on top baked in oven, we just threw the whole bag of cheese (2 cups) inside the burrito and dipped ours in salsa and sour cream.