Southwestern Recipes
Chicken Burrito Bake
Yield: 8 servings
Ingredients
- 4 cups shredded cooked chicken
- 1 cup tomatillo salsa or 1 (7 ounce) can salsa verde
- 1 (2 cup) package shredded Mexican-style cheese blend, divided
- 8 to 10 (8 inch) flour tortillas
- 2 (10 ounce) containers refrigerated Alfredo pasta sauce
- Optional garnishes: Shredded lettuce, diced avocado or chopped cilantro leaves
Instructions
- Heat oven to 375 degrees F.
- Place chicken, tomatillo salsa and 1/2 cup cheese in a large mixing bowl. Stir to combine.
- Spoon about 1/2 cup chicken mixture down the middle of a tortilla. Fold one edge over and roll up. Place, seam down, in a 13 x 9 inch baking dish. Repeat with remaining tortillas and chicken mixture.
- Combine pasta sauce and remaining 1 1/2 cups cheese in the mixing bowl. Spread over the urritos.
- Bake until sauce is bubbling and browned in spots, 20 to 25 minutes.
- Remove from oven and cool 10 minutes.
- Top with lettuce, avocado or cilantro if desired.
Nutrition
Per serving (not including garnishes): 470 calories, 19g protein, 48g carbohydrates, 22g fat, 45mg cholesterol, 1,260mg sodium, 3g fiber, Calories from fat: 43%