You can make these in the morning or the night before you need them and just pop them in the oven when you are ready to eat. (These might be a staple in our house when school, sports, violin lessons, etc., etc. start back up again.) You could also just assemble them, put them in the oven and eat them right away.
3 cups shredded cooked chicken
1 jar (16 ounces) salsa
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies, drained
1 envelope burrito seasoning
1/2 cup water
16 flour tortillas (8 inches), warmed
16 ounces Monterey Jack cheese, shredded
Preheat oven to 350 degrees.
In a large skillet, cook the meat until done.
Next, add, salsa, beans, chilies, seasoning and water. Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
Spoon about 1/3 cup off-center on each tortilla; top with a little cheese (however much you want). Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up.
Place in large casserole dish. Top with cheese.
Either bake them right away for about 15 minutes or until cheese is melted or cover them with aluminum foil and put them in the frig for later. If saving them for later, when you are ready to cook them, bake them for about 20-25 minutes or until cheese is melted and they are heated through. Remove the aluminum foil first.
Did I change anything? I left out the water. I didn’t do it on purpose, but I think they would had been too watery if I had added the water. I didn’t use shredded meat, I just used ground turkey. Also, the original recipe didn’t call for cheese on top. The more cheese, the happier I am, so I added it.
What did the family think? Hubby and I really liked them and we are going to have them for leftovers tonight. The kids weren’t too thrilled with them. They did eat a little, but it definitely wasn’t their favorite.
Where did this recipe come from? Taste of Home
photo from Taste of Home