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Green Chile Burritos

This recipe has been adapted from Jeanette Bundy's Green Chile Enchilada Casserole.


  • 1 lb. chicken, cooked and cubed
  • 2 15 oz. can green chile enchilada sauce
  • 1 small can green chile
  • 18 flour tortillas
  • 1 lb. grated sharp cheddar cheese
  • 2 cans cream of chicken soup
  • Small amount of milk


  1. In separate bowl, mix chicken, enchilada sauce, and chiles.
  2. Coat a large cookie sheet with small amount of green chile mixture.
  3. Make individual burritos by pouring some green chile mixture and shredded cheese into a tortilla; fold short edges first, then long edges.
  4. Turn burrito over and place on cookie sheet; repeat for all burritos.
  5. Mix just enough milk with 2 cans cream of chicken soup to make the soup smooth; pour over burritos.
  6. Bake 20-30 minutes at 350°.

Servings: Makes 18 burritos.