Southwestern Recipes

Chicken Burrito Bake

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Yield: 8 servings


  • 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


  1. Heat oven to 375 degrees F.
  2. Place chicken, tomatillo salsa and 1/2 cup cheese in a large mixing bowl. Stir to combine.
  3. 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 x 2 inch baking dish. Repeat with remaining tortillas and chicken mixture.
  4. Combine pasta sauce and remaining 1 1/2 cups cheese in the mixing bowl. Spread over the urritos.
  5. Bake until sauce is bubbling and browned in spots, 20 to 25 minutes.
  6. Remove from oven and cool 10 minutes.
  7. Top with lettuce, avocado or cilantro if desired.


Per serving (not including garnishes): 470 calories, 19g protein, 48g carbohydrates, 22g fat, 45mg cholesterol, 1,260mg sodium, 3g fiber, Calories from fat: 43%

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