Foto: Spend With PenniesIngredients
- 6 large flour tortillas (12-inch)
- 16 ounces salsa (1 jar)
- 2 cups shredded Monterey jack cheese (divided)
- 1 rotisserie chicken (small)
- 8 ounces mild diced green chilies (2 x 4 ounce cans)
- 24 ounces fire-roasted diced tomatoes (1 can, or canned tomatoes with green chiles)
- 1 chipotle chili in adobo sauce (seeded and minced)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon red pepper flakes
- ½ teaspoon kosher salt
- 1 teaspoon dried oregano
Steps
Preheat oven to 400°F and spray a 9x13" casserole with non-stick spray, set aside.
Remove skin from chicken and pick the meat off in bite-size pieces. Place into a bowl.
Set a 12" skillet over medium heat, add burrito filling ingredients. Stir to combine.
Cook the burrito filling mixture until it’s warm, about 5 minutes.
Add in the chicken and stir to combine. If there is a lot of moisture in the skillet keep cooking over medium just until the water cooks off.
Add an equal amount of chicken to the center of each burrito and top them equally with 1 ½ cups of the shredded cheese (reserve ½ cup).
Roll them up burrito style and set them seam side down in the prepared casserole dish. Spoon the salsa over the burritos and top with remaining shredded cheese.
Add the dish to the oven and bake for about 15 minutes or until the cheese is melted and the burritos are warm throughout.
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