Chicken Burrito Bake Recipes

CHICKEN BURRITO CASSEROLE

Steps:

• Preheat oven to 350.
• Take the cooked chicken and tear up/shred and put in a pot.
• Add the can of rotel, package of taco seasoning (along with any water needed per the directions on the seasoning packet) to the chicken and heat through on the stove.
• Spray non-stick spray (such as Pam) on a casserole dish. Then, layer the following in the casserole dish -- tortillas (so it covers the entire bottom of the pan), then red sauce (just a thin layer so the torillas don't dry out while cooking), then chicken (doesn't have to be a thick layer because there will be multiple layers), then cheese.
• Repeat all layers until you are out of chicken but be sure to end with tortillas with red sauce on top.
• Bake covered for 30 minutes.

CHICKEN BURRITO BAKE

Steps:

• Preheat oven to 375°F
• Place chicken, salsa verde and 1/2 cup of cheese in a mixing bowl.
• Stir to combine.
• Spoon about 1/2 cup chicken mixture down middle of tortilla.
• Fold one edge over and roll up.
• Place, seam side down, in 13 x 9 inch baking dish.
• Repeat with remaining tortillas and chicken mixture.
• Combine pasta sauce and remaining 1 1/2 cups cheese in mixing bowl.
• Spread over burritos.
• Bake until sauce is bubbling and browned in spots, 20 to 25 minutes.
• Remove from oven and cool 10 minutes.
• Top with shredded lettuce, diced avocado and/or chopped cilantro if desired.

FIESTA CHICKEN BURRITOS

Steps:

• Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
• Preheat oven to 350 degrees F (180 degrees C).
• Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
• Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.

CHICKEN BURRITOS

Steps:

• Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.