Baked Smothered Chicken Burritos

Love burritos and enchiladas? With these hearty baked burritos smothered in enchilada sauce, you never have to choose a favourite! ...MORE + LESS -

2 cups shredded cooked chicken

1 1/4 cups enchilada sauce

1 tablespoon Old El Paso™ chicken taco seasoning mix

1 package Old El Paso™ Large Flour Tortillas (8 inch)

1 cup Old El Paso™ refried beans (from 398 mL can)

1 1/2 cups cooked rice

2 cups shredded Colby-Monterey Jack cheese blend

2 green onions, thinly sliced

2 tablespoons chopped fresh cilantro leaves

Lime wedges, if desired

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1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix chicken, 1 cup of the enchilada sauce and the taco seasoning mix.
2

Place tortillas on work surface. Divide refried beans, rice and chicken mixture among centre of each tortilla in 4-inch long strip. Top with 1 cup of the cheese.
3

Roll up into burritos, and place seam side down in baking dish.
4

Bake 35 minutes. Drizzle with remaining 1/4 cup enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Top with green onions and cilantro. Serve with lime wedges.
5

To freeze: Spray 13x9-inch disposable foil cake pan with cooking spray. Assemble burritos as directed in steps 1 through 3; do not bake. Drizzle with remaining 1/4 cup enchilada sauce and sprinkle with remaining 1 cup cheese. Cover pan with sprayed foil, and wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove plastic, and place foil-covered pan on baking sheet. Bake 1 hour to 1 hour 10 minutes or until thermometre inserted in centre reads 165°F.

To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge.
Leftover rice is perfect for this recipe, but packaged frozen cooked rice works well in a pinch.