Saturday, September 8, 2012

White Chicken Burritos

A twist on White Enchiladas, I always do everything with my own twist :)
This is really easy and pretty quick, you can make ahead or same day.

Preheat oven to 350°
♦♦♦ Yields 9 GOOD SIZED Burritos ♦♦♦

Grease 9x13 pyrex

1 Can White Chicken
1/2 Can Cream of Chicken Soup
1/2 Cup Sour cream
1 Can pinto beans
1 Cup (pre-cooked) white rice (can use Spanish rice)
1/2 Cup Cheddar cheese (shredded)
1/2 Cup Mozzarella cheese (Shredded)
1 bundle of green onion (finely sliced)
Sliced black olives
Large Flour tortillas
(and really, whatever else YOU like... be creative)

In a medium sized bowl combine everything (yep everything above) reserving a little bit of olive, green onion and both cheeses for the sauce.
Take a tortilla, spoon in a couple tablespoons of filling fold up in typical burrito fashion and place seam down in greased pyrex dish. (repeat until gone - you may need a second pyrex dish)

1/2 Can Cream of Chicken Soup
1/2 Cup Sour Cream
some of each cheese
some olives
some green onions

In a small bowl, combine the other 1/2 can of Cream of Chicken soup and 1/2 cup of sour cream - spread over the top of the burrito's (really slather it on there) then sprinkle the rest of the cheese, green onion and sliced olives over the top.

Bake in your preheated oven for 30 Minutes and serve 
(I will need to add a "Cooked" photo next time, I forgot to snap one before we ate this go round)
Garnish with Sour Cream, Salsa, Avocado - whatever tickles your tummy!

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