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Instructions |
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Preheat oven to 425°.
Discard bones and skin from chicken and pull meat into thin shreds. In bowl, stir shredded chicken, 7 ½ oz can of Rotel with the liquid, sour cream, chili powder and salt until well mixed. Do not use more than 7 ½ oz of Rotel or the mixture will come out too runny.
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Spread 1/8 of refried beans evenly over each flour tortilla. Spoon 1/8 of chicken mixture across center of each bean-topped tortilla. Reserve 1 cup shredded cheese; sprinkle remaining cheese evenly over chicken on each tortilla; roll up and place burritos seam-side down in 13x9" baking dish.
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Cover dish with foil and bake 15-25 mins, or until burritos are heated through. Remove foil and sprinkle burritos with reserved shredded cheese; bake 5 mins longer or until cheese melts and begins to brown. Sprinkle lettuce and tomato over burritos and serve.
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Notes:
* I put a thick layer of beans on my burritos. I make about 8-9 burritos. It depends on how much meat I get from the rotisserie chicken.
* You can freeze these burritos also. After preparing burritos, put unbaked burritos on a cookie sheet and place in freezer. Once the burritos are frozen enough that the stuffing does not come out, place in a Ziploc freezer bag. When ready to eat, thaw in refrigerator and put in baking dish. Cover and bake as directed above. They still taste fresh when I eat them.
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Originally Submitted
6/3/2008
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