Submitted by Monica Fawver
|4 tbsp oil||8 10″ flour tortillas|
|2 tbsp garlic||4 c. Cheddar cheese, shredded|
|3 c. cooked chicken, cubed||1½ c salsa, divided|
|1 can Campbell’s Cheddar Cheese soup||1 box Spanish rice, prepared|
|16 oz. black beans|
- In a large frying pan, saute the garlic in the oil. Add the chicken, 1 c. salsa, Spanish rice, & black beans. Simmer for about 5 minutes or until filling is hot.
- Warm tortillas in the microwave for 1 minute. Roll ¾ c. filling and ½ c. cheese in each tortilla.
- Place the burritos in a baking dish. Combine the cheddar cheese soup & ½ c. salsa. Pour over burritos.
- Bake in 350°F oven for 20 – 30 minutes or until cheese is melted.
Chef’s Note: You can also use Monterey Jack cheese or a blend – either work great.