If you come to my house for dinner one night, expect to have these burritos served with spanish rice and refried beans..YUM. Anyone who has ever tried them just loves 'em. The recipe looks long but is very simple. Also, you will definitely want to do step 5...the topping is what really makes the dish.
My family has given it 5 stars.
Difficulty: Easy
Prep Time: 20
Cook Time: 20
Yield: 10 servings (1 burrito each)
Chicken Filling:
3 cups cooked, shredded, boneless, skinless chicken breast
1/2 cup cooked chopped onion
1-1/4-ounce package taco seasoning
Sauce:
10-3/4-oz. can cream of chicken soup
1 cup nonfat sour cream
4-ounce can chopped green chilies
Enchiladas:
10 large flour tortillas
1 cup shredded mozzarella cheese
Topping:
1 cup shredded mozzarella cheese
2 cups shredded lettuce
1/2 cup chopped tomato
1/4 cup chopped red onion
1. In a large skillet, combine chicken, onion, and taco seasoning mix. Add water according to package directions, and simmer according to directions on taco seasoning packet.
2. Preheat oven to 350. In a medium bowl, stir together all ingredients for sauce. Place 1/3 of sauce mixture in bottom of 13" x 9" pan; set aside.
3. Assemble burritos by dividing chicken mixture and 1 cup mozzarella cheese evenly among tortillas; roll tortillas, and place on sauce in pan.
4. Pour remaining sauce mixture over burritos. Top with 1 cup mozzarella cheese. Bake for 20 minutes or until heated through. If made ahead and refrigerated, bake an additional 10 minutes.
5. Combine lettuce, tomato and onion. Place on top of burritos.
Recipe from: Around the World Meals in Minutes
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