Wet Chicken Burritos

I was actually going in the direction of enchiladas. But, as the recipe evolved, it turned into wet chicken burritos. They were a huge hit with my family. Enjoy!

Serves 4

1 serving shredded chicken taco meat
1  4 oz can diced green chillies
4 flour burrito shells or 8 flour taco shells
4 cups chicken broth
1 1/2 tablespoons cumin
1 teaspoon chili powder
1/2 teaspoon salt
dash pepper
1/4 cup all purpose flour
shredded cheese

Preheat oven to 350. Spoon meat mixture and 1 teaspoon green chillies onto each shell. Roll up and place in a greased baking sheet. Place 1 cup broth in a small bowl, whisk in 1/4 cup flour and set aside. In a medium sauce pan, bring 3 cups chicken broth, cumin, chili powder, salt and pepper to a boil. Whisk in water and flour mixture until well blended. Return to a boil and turn to medium. Cook for 5 minutes. Spoon gravy over wrapped burritos. Sprinkle with cheese and bake for 30 minutes, until bubbly. Serve with my spanish rice recipe (2nd recipe on the page)