Cheesy jalapeño ranch chicken burritos

Ingredients

• For the sauce

• 8 oz Philadelphia 1/3 Less Fat Cream Cheese
• 7 oz Great Value Reduced Fat Fiesta Blend Shredded Cheese
• 1 packet Hidden Valley Ranch Dip Mix (1 oz)
• 1 can La Victoria Mild Diced Green Chiles (can size not specified)
• 1 can Great Value Hot Diced Jalapeño Peppers (can size not specified)
• A small splash of water, if needed

• For the burritos

• 2 lb Costco Chargrilled Chipotle Chicken (about 151 g per burrito)
• 6 Don Pancho Carb Control Tortillas
• Up to 600 g of the prepared sauce (100 g per burrito, if the batch makes enough)

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How to make it

1. Warm the cream cheese in a saucepan over low to medium-low heat, stirring until softened. Add the shredded cheese gradually and stir until melted.
2. Mix in the ranch dip mix, green chiles and diced jalapeños. Stir until combined and creamy; add a little water if the sauce needs thinning.
3. Heat the chargrilled chipotle chicken according to its package directions. Divide the 2 lb package into six portions, about 151 g each.
4. Weigh the finished sauce. If it makes at least 600 g, use 100 g per burrito. If it makes less, divide what you have evenly rather than assuming the full amount.
5. Place one tortilla flat, add one portion of chicken and sauce, fold in the sides and roll tightly. Repeat for all six burritos.
6. If you like, toast the burritos in a skillet until golden on both sides. Cool and wrap individually or place in airtight containers before refrigerating or freezing. Reheat following the guidance below.