Chicken Burrito Casserole

By á-48

Easy and delicious enchilada casserole. Great way to use up left over chicken, but good enough to buy chicken to make it! Serve with sides of rice and beans.

Ingredients

• 8 large flour tortillas, for burritos
• 1 rotisserie chicken, or leftover chicken shredded
• 3 to 4 cups shredded Monterey, or cheddar cheese
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (14 ounce) can fire roasted tomatoes, drained but save juice, save 1/4 cup tomatoes for topping
• 1 (14 ounce) can black beans drained
• 2 teaspoons chili powder
• 1 (4 ounce) can diced green chilies

Preparation

Step 1

Preheat oven to 350 degrees.

Grease a 9 x 13 pan.

In large bowl add shredded chicken, 1 1/2 cup cheese, chili powder, black beans and fire roasted tomatoes (save 1/4 cup of tomatoes). Mix well and if mixture looks dry, add juice from the tomatoes to moisten, but not too much.

Option: you can add 1/2 cup cooked rice

In a sauce pan melt butter, stir in flour and cook 1 minute. Slowly add broth and whisk till smooth. Heat over medium heat till thick and bubbly. Remove from heat and stir in sour cream and chilies. Melt 1 cup of cheese in sauce.

Place chicken mixture onto tortilla and roll up like a burrito. (maybe about 1/2 to 3/4 cup of mixture to each burrito).

Place seam side down into prepared pan. Pour sauce over burritos and along sides of each to cover. Top with about 1 cup cheese and remaining tomatoes.

Bake 30 minutes uncovered.Let sit 5 minutes upon removing from oven to settle.

Option: If you don't want chicken use beef, seafood or whatever meat you wish.