Chicken Burrito Bake
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“This is from "The Dinner Doctor" by Anne Byrn. Great to use up that leftover chicken or pick up a roasted chicken at the store. Quick and easy.”
Chicken Burrito Bake
2 recipe photos
READY IN:35mins |
SERVES:8 |
UNITS:US |
|
Ingredients Nutrition
- 4 cups cooked chicken, shredded
- 1 cup salsa verde
- 1 (2 cup) package Mexican blend cheese
- 10 (8 inch) flour tortillas
- 2 (10 ounce) containers alfredo sauce, refrigerated style
Directions
- Preheat oven to 375°F
- Place chicken, salsa verde and 1/2 cup of cheese in a mixing bowl.
- Stir to combine.
- Spoon about 1/2 cup chicken mixture down middle of tortilla.
- Fold one edge over and roll up.
- Place, seam side down, in 13 x 9 inch baking dish.
- Repeat with remaining tortillas and chicken mixture.
- Combine pasta sauce and remaining 1 1/2 cups cheese in mixing bowl.
- Spread over burritos.
- Bake until sauce is bubbling and browned in spots, 20 to 25 minutes.
- Remove from oven and cool 10 minutes.
- Top with shredded lettuce, diced avocado and/or chopped cilantro if desired.
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Chicken Burrito Bake