Chicken Lasagna Burritos Recipes

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.

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°.

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.