Recipe(tried): Baked Chicken Burritos

I came up with this improvised recipe last night because I had an urge for chicken burritos with a crispy crust but didn't want the added fat of frying.

Baked Chicken Burritos

2 large chicken breast halves
1 (16 oz.) jar salsa (I used Herdez brand, mild)
3/4 cup water
4 oz. 1/3 less fat cream cheese
4 oz. Monterey Jack cheese, shredded
2 oz. mild cheddar cheese, shredded
1 cup chopped onions
8-10 (6-8-inch) reduced-fat flour tortillas
non stick cooking spray

Bring chicken breasts, salsa & water to boil in a saucepan. Reduce heat & simmer until chicken is just tender. Remove chicken, let cool slightly and shred. Bring salsa & water mixture to another boil & let reduce by about half. (You want just enough left to moisten chicken)After salsa/water mixture has reduced, remove from heat toss with shredded chicken, cheeses & chopped onions. Spray a baking dishjust large enough to hold all burritos with non-stick cooking spray. Heat flour tortillas betweentwo paper towels in microwave on medium power for about 30 seconds or until warm enough tobe pliable. Place 1 tortilla on a flat surface. Place 1/4 cup chicken mixture on tortilla near oneedge. Roll up tightly, folding in ends as you roll, to make a burrito. Place seam side down inprepared baking dish, fitting them in tightly. Repeat with remaining tortillas & chicken mixture.Lightly spray tops of burritos with non-stick cooking spray & cover pan with foil. Bake at 375 for25-30 minutes. Uncover & again lightly spray tops with non-stick cooking spray. Bake uncovered for an additional 10 minutes or until tops are slightly crisp & chicken filling is hot. Serve withsliced green or black olives, sour cream, shredded lettuce, chopped tomatoes and cubed avocados, if desired.