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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is from The Dinner Doctor by Anne Byrn. Great to use up that leftover chicken or pick up a roasted chicken at the store. Quick and easy. Ingredients:
4 cups cooked chicken, shredded |
1 cup salsa verde |
1 (2 cup) package mexican blend cheese |
10 (8 inch) flour tortillas |
2 (10 ounce) containers alfredo sauce, refrigerated style |
Directions:
1. Preheat oven to 375°F
2. Place chicken, salsa verde and 1/2 cup of cheese in a mixing bowl.
3. Stir to combine.
4. Spoon about 1/2 cup chicken mixture down middle of tortilla.
5. Fold one edge over and roll up.
6. Place, seam side down, in 13 x 9 inch baking dish.
7. Repeat with remaining tortillas and chicken mixture.
8. Combine pasta sauce and remaining 1 1/2 cups cheese in mixing bowl.
9. Spread over burritos.
10. Bake until sauce is bubbling and browned in spots, 20 to 25 minutes.
11. Remove from oven and cool 10 minutes.
12. Top with shredded lettuce, diced avocado and/or chopped cilantro if desired.
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