Instructions
Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Step 2: In a bowl, mix together shredded chicken, beans, Mexican cheese, sour cream, cumin, chili powder, salt, and pepper.
Step 3: Divide the mixture evenly among the tortillas. Roll them up tightly and place seam-side down in the prepared baking dish.
Step 4: In a small saucepan over medium heat, combine green enchilada sauce and 1/2 cup sour cream. Stir until warm, then mix in Monterey Jack cheese until melted and smooth.
Step 5: Pour the sauce over the burritos in the dish and top with extra shredded cheese if desired.
Step 6: Bake uncovered for 20-25 minutes or until the burritos are heated through and the cheese is bubbly.
Step 7: Garnish with fresh cilantro and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Burritos can also be frozen before baking for up to 2 months.
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