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Bean 'N' Cheese Burritos
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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
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.
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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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |