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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a recipe from my mom that I adapted. She made it with tortillas, but we both agree it's easier and quicker using frozen burritos. I make it about once each month.Karen Middleton, Elyria, Ohio Ingredients:
8 frozen bean and cheese burritos (about 5 ounces each), thawed |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10 ounces) enchilada sauce |
1/2 cup milk |
2 cups (8 ounces) shredded mexican cheese blend or cheddar cheese, divided |
1 can (4 ounces) chopped green chilies |
1 cup sliced ripe olives |
1/2 cup sliced green onions |
6 cups shredded lettuce |
salsa and sour cream, optional |
Directions:
1. Arrange burritos in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of cheese and the chilies. Pour over burritos. Sprinkle with the olives, onions and remaining cheese.
2. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve on a bed of lettuce with salsa and sour cream if desired. Yield: 6-8 servings.
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