Chicken Burritos

I got this recipe from Taste of Home and I think its really great, but I put it together differently.  I tried putting it together the way the recipe called for, but we found that it was much faster and tasted better (plus no soggy leftovers) just skipping the oven entirely.  I just put the filling and cheese onto a tortilla, rolled it up, and microwaved it.  You could do several at a time, but that way you're not making a whole pan that you may or may not eat right then.  And then if you don't eat it right then, you've got soggy burritos. This also makes a lot of filling but can be frozen in smaller packages.
Makes about 15 servings

6 Tblsp. butter
1 large onion, chopped
1/4 c. chopped green pepper
1/2 c. flour
3 c. chicken broth
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
2 Tblsp. chopped jalapeno pepper (optional)
1 can (15 oz.) chili with beans NOT chili
1 pkg. (8 oz.) cream cheese, cubed (I used light)
8 c. cooked cubed chicken
24 flour tortillas (6 in.) warmed, I used the carb smart tortillas
6 c. (24 oz.) shredded colby-jack cheese
salsa, optional
This recipe freezes well.

Preheat oven to 350 degrees.  In a large skillet, heat butter over medium-high heat.  Add onion and pepper; cook and stir until tender.  Stir in flour until blended; gradually stir in broth.  Bring to a boil; cook and stir 2 min. Reduce heat; stir in tomatoes, seasonings and if desired, jalapeno.  Cook 5 min..  Stir in chili and cream cheese until cream cheese is melted.  Stir in chicken
At this point you can opt for just putting the hot filling onto a tortilla with cheese and then heating them up or you can follow the recipe:
Spoon about 1/2 c. filling across center of each tortilla; sprinkle each with 1/4 c. cheese.  Roll up and place in two greased 13x9 in baking dishes.
Bake, covered 35-40 min. or until heated through.  If desired, serve with salsa..