This is basically just a really big burrito and is really simple to make! I actually prefer the variation at the bottom of the recipe (with ground beef/turkey), but both are yummy.
2 plum tomatoes, thinly sliced
3 cups diced cooked chicken
1/2 cup chopped onion
juice of 1/2 lime
3/4 cup salsa
1 Tbsp. taco seasoning
1 garlic clove, minced
1 1/2 cups shredded Colby & Monterey Jack cheese, divided
4 burrito-size flour tortillas
1 can (9 oz) bean dip
Assorted toppings such as lettuce, olives, more salsa, sour cream, etc.
*In large bowl, add lime juice, chicken, onion, salsa, seasoning, and garlic. Microwave mixture 3-4 minutes, or until hot. Stir in 1/2 cup cheese.
*Arrange tortillas in an overlapping circular pattern on large round baking pan. Starting in center, spread bean dip over tortillas, forming a 10x10 inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.
*Arrange 16 tomato slices in rows over top of burrito. Sprinkle with remaining cheese over top. Bake @ 425 degrees for 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles and add toppings.
**Variation: For a different filling, use refried beans, ground beef (or turkey), and other seasonings and omit the lime juice.
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1 comment:
This one is really fun. We loved the flavor the lime juice added, too. We polished off the whole thing in not much time! :)
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