Sunday, November 12, 2006

Chicken Burrito Bake

From The Dinner Doctor

4 C shredded cooked chicken
1 C store-bought medium-hot green tomatillo salsa, plus more for serving.
1pkg (8z-2C) shredded cheese blend for tacos
8-10 flour tortillas (8")
2 10oz pkgs refrigerated Alfredo-style pasta sauce
Shredded lettuce, avocado cubes, and chopped fresh cilantro leaves for serving

Preheat oven to 375.

Place the chicken, salsa, and 1/2 cup of cheese in a large mixing bowl. Stir until the ingredients are well combined.
Spoon 1/2 to 3/4 cup of the chicken mixture down the center of a tortilla. Fold 1 edge of the tortilla over the filling, then roll the tortilla to the other edge, creating a filled log. Carefully place the filled tortilla, seam side down, in a 13x9" glass or ceramic baking dish. Repeat with the remaining tortillas and filling, placing the burritos snugly side by side in the baking dish. Place the pasta sauce and the remaining 1 1/2 cups of cheese in the mixing bowl and stir to combine. Pour this mixture over the burritos.
Bake the burritos until the sauce bubbles, 20-25 minutes. Remove the baking dish from the oven and let cool 10 minutes, then serve. You can either serve whole with sauce or cut them into pieces. Serve with more salsa, shredded lettuce, cubes of avocado, and fresh cilantro leaves.

I was a little skeptical on this one. The alfredo sauce had me wondering. But it was SO good. Even my picky husband really liked it, and talked about "next time" before we were done eating!

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