Chicken Lasagna Burritos Food

CHICKEN LASAGNA BURRITOS

Steps:

• Combine Roma tomatoes, jalapeno, onion, oregano, cilantro, garlic, and lime juice. Mix well and set aside.
• Combine egg, ricotta, sour cream and romano cheese. Mix well and set aside.
• Sprinkle oregano, garlic powder and paprika over chicken.
• In a large skillet, heat oil over medium-high heat.
• Add chicken and cook, stirring, until browned on all sides.
• Add onion and cook until beginning to soften.
• Stir in Italian dressing and salsa.
• Cook, stirring often, until chicken is cooked through, about 20 minutes.
• Let cool 5 minutes.
• Lightly grease two 2-quart microwave-safe baking dishes, or two 8" square microwave-safe baking dishes.
• Heat tortillas in microwave for 10 seconds to make them pliable.
• Spoon some of the ricotta mix on a tortilla and spread to about 1/2 inch from edge.
• Spoon some of the chicken mixture on top of the ricotta.
• Sprinkle on some of the shredded cheeses.
• Roll up into a burrito.
• Place in one of the baking dishes.
• Repeat with the remaining tortillas; each baking dish should hold 5 burritos.
• Top with slices of Muenster cheese.
• Casseroles may be covered and frozen at this point. Thaw before proceeding.
• To cook, place casserole in microwave and cook on high for 10-15 minutes, turning halfway through, or until cheese is melted and burritos are heated through.

CHICKEN BURRITO CASSEROLE

Steps:

• Preheat oven to 350.
• Take the cooked chicken and tear up/shred and put in a pot.
• Add the can of rotel, package of taco seasoning (along with any water needed per the directions on the seasoning packet) to the chicken and heat through on the stove.
• Spray non-stick spray (such as Pam) on a casserole dish. Then, layer the following in the casserole dish -- tortillas (so it covers the entire bottom of the pan), then red sauce (just a thin layer so the torillas don't dry out while cooking), then chicken (doesn't have to be a thick layer because there will be multiple layers), then cheese.
• Repeat all layers until you are out of chicken but be sure to end with tortillas with red sauce on top.
• Bake covered for 30 minutes.

LASAGNA BURRITOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Pour in spaghetti sauce; simmer for 5 minutes.
• Mix cottage cheese, ricotta, 2 cups mozzarella cheese, eggs, 1/4 cup Parmesan cheese, oregano, salt, and pepper in a large bowl.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well.
• Place 1 lasagna noodle over a flour tortilla. Spread some of the beef sauce on top. Add another lasagna noodle. Spread an even layer of the cottage cheese mixture on top; cover with a third noodle. Fold in tortilla edges and roll up into a burrito. Repeat with remaining tortillas.
• Place burritos in a baking dish. Spread remaining sauce mixture over the burritos; cover with remaining mozzarella and Parmesan cheeses.
• Bake in the preheated oven until heated through and bubbling, about 13 minutes. Cool for 5 minutes per serving.

CHICKEN BURRITOS

Steps:

• Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

BURRITO LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through., Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Layer with four tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with remaining tortillas, rice and meat mixture (dish will be full)., Cover and bake 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Serve with toppings of your choice.