Southwestern Chicken Burritos :)

We've ditched all of the sodium-laden seasoning mixes for our meals and instead have made our own seasoning mixes.  This one is a good combination for Southwestern dishes (because let's face it...it's not really Mexican!)  I don't really measure out my seasonings as some meals require more than others.  This should give you a good base.  Next time I will measure :)

2 lbs chicken breasts: boneless, skinless, chopped into small pieces (I use a cleaver)
Cumin Powder (to taste)
Chili Powder (to taste)
Cayenne Pepper (to taste)
Paprika (to taste)
Garlic Powder (to taste)
Salt (to taste - but I don't use a whole lot in this recipe)
Lime juice
Dale's Reduced Sodium Seasoning (liquid) - 1 capful
Frank's Hot Sauce (two shakes)
8" flour tortilla
1 x can Rotel tomatoes (drained)
6 oz. crushed tomatoes (more or less)
1/2 cup shredded colby-jack or any other cheese
Philadelphia Cooking Cream - Santa Fe Blend (optional)

Preheat oven to 350.  Cook chicken breast pieces in frying pan with some olive oil in the bottom.  While the chicken is cooking, add in all of your dry seasonings as well as Dale's and Frank's.  Continue cooking until chicken is thoroughly cooked.  Drain, if necessary, and return to the frying pan.  Mix in the Rotel tomatoes (diced tomatoes and chiles,) the crushed tomatoes, 2/3 of the cooking cream, and the cheese.  Stir and heat until well-blended.

Fill tortillas down the center with mixture, roll, and place the seam down on a cooking spray'ed 13" x 9" pan (you will need a smaller pan, too - 9" x 9" or so.)  Once all of the tortillas have been made, use about 1/2 - 3/4 teaspoon of the cooking cream per burrito and smear it on.  Make sure you try to cover as much of the burrito as possible, but don't make it TOO thick.  Top with shredded cheese.  Cover with tin foil, and bake for 20 minutes.

YUM!  For a lower fat version, omit the Philadelphia Cooking Cream and opt for another can of Rotel tomatoes and crushed tomatoes, and spread evenly across the tops.