Chicken Burritos

3 to 4 boneless, skinless chicken breasts, cooked and shredded
1-1/2 cup salsa, divided
1 cup sour cream
8 10-inch flour tortillas
10-3/4 oz. can cream of chicken soup
2 cup shredded Mexican-blend cheese


Combine chicken, 1/2 up salsa and sour cream. Spoon chicken mixture into tortillas, roll up and place in an ungreased 13 x 9 baking dish. Blend together soup and remaining salsa; pour over chicken. Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle on cheese and bake an additional 5 minutes, or until cheese is melted. Makes 4 to 6 servings.

This is a winner and one of my husbands top favorites. The recipe is from Karen Wright in Arnold, MO from the cookbook Quick & Easy, Gooseberry Patch. A cookbook my great Aunt sent to me. 

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