Creamy Smothered Chicken Burritos
Even my little identical twin grandbabies love this meal served with Potsie's Recipe #117892. Easy to make and delicious I usual serve it with extra green chile salsa and sliced jalapenos for those who like the extra "zing". Really one burrito makes a nice portion size for everyone in my family, but those with a bigger appetite may need more.
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READY IN: 1hr 10mins
YIELD: 8 Burritos
UNITS: US
INGREDIENTS
NutritionChicken Burrito Filling
- 1(10 1/2 ounce) can cream cheddar cheese soup
- 1cup sour cream
- 3cups diced cooked chicken
- 1⁄2
- salt and pepper
- 8
Sauce
- 1(10 1/2 ounce) can cream of chicken soup
- 1cup sour cream
- 1⁄2cup milk
- 1(4 ounce) can chopped green chilies
- 1lb shredded monterey jack cheese
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DIRECTIONS
- Preheat oven 350°(fahrenheit).
- Coat a 9 X 13 pan with non stick cooking spray.
- Whisk cheddar cheese soup and sour cream together in a large bowl until smooth.
- Stir in chicken and green chile salsa until blended.
- Add salt and pepper to taste.
- Place 1/4 cup chicken filling in center of each tortilla and roll up, folding in the ends when you get to the halfway point.
- Place burritos seam side down in pan.
- In a separate bowl mix together the cream of chicken, sour cream, soup, milk and green chilies until blended.
- Pour over burritos in the pan.
- Top with shredded cheese.
- Bake at 350° for 35-40 minutes until hot and bubbly.
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