Super Burritos
Elizabeth Holliday
A hearty, healthy meal that everyone seems to enjoy.
ingredients
- 2 c cooked, shredded chicken
- 1 can reduced fat cream of chicken soup
- 1 can black beans, drained
- 1 can mexi-corn, drained
- 1 tbsp taco seasoning
- 1 14-oz can diced tomatoes, drained
- 8 10-inch flour tortillas
- 1 small can enchilada sauce (red or green)
- 2 c shredded cheddar cheese
directions
- 1
1. In a large bowl, combine first 7 ingredients and 1 cup of the cheese. Reserve a small amount (around 3T) of the soup for later. Put 1/2 cup of the mixture in each tortilla, then fold.
- 2
2. Place the burritos seam side down in a greased glass dish. Spread the remaining soup on top of each burrito. Top with enchilada sauce and the rest of the cheese.
- 3
3. Bake covered at 350F for 20 minutes, then uncovered for 5 minutes or until bubbly.
notes
Can be made in advance (through step 2) and then refrigerated until ready to cook.
Source: Elizabeth
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