Thursday, August 27, 2009

Wok's For Dinner: Family-Size Baked Burrito

This has to be one of our favorite family meals. It came out of a Pampered Chef: Season's Best cookbook that I got for $1 a few years ago. I think that I've made it a bit differently each time we've had it, but it always comes out really good. This is the version that I made tonight:
Family-Size Baked Burrito

2 small tomatoes, thinly sliced
3 cups cooked chicken, shredded*
1 tsp onion powder
1 Tbsp lime juice
1 Tbsp chicken taco seasoning mix
1 Tbsp garlic powder
3 Tbsp salsa
1 shredded cheddar cheese
4 burrito-size flour tortillas
1/2 can (9oz) bean dip
Toppings: shredded lettuce, sliced olives, sour cream

Preheat oven to 425 F. Mix chicken with onion powder, lime juice, seasoning mix, garlic powder and salsa. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally.
Arrange tortillas in an overlapping circular pattern on a large pizza stone (you could use a cookie sheet as well), covering entire surface of baking stone. Tortillas will extend off edge by a few inches.

Starting in the center, spread bean dip over tortillas. Spoon chicken mixture over bean dip and cover with 3/4 cup of cheese.

Fold edges of tortillas up over chicken mixture in an envelope pattern. Arrange sliced tomatoes in rows over top of burrito. Sprinkle remaining cheese over top. Bake about 18 minutes or until cheese is melted and edges are browned.

Cut into rectangles; serve with assorted toppings and enjoy!

*I cooked my chicken up on my August freezer meal cooking day. To freeze, I simply put it in a food saver bag and sealed it up before placing in the freezer. You could use a quart- or gallon-size freezer bag, just make sure to get the air out before sealing it. I let the chicken thaw 24 hours in the fridge.


  1. This looks delicious! I'm going to have to try it!!

  2. All right!! Let me know how it turns out, Melissa! :)

  3. We made it last night and it was YUMMY! I was out of taco seasoning and didn't realize it, but I threw the chicken in the crockpot with some red enchilada sauce and it still turned out great. Definitely a "keeper" for us! (plus the kids loved that they were able to help me make it!)

  4. That's awesome, Melissa! I've never made this meal the same way twice, depending on the ingredients I have at the time (like running out of taco seasoning, too!) and it's always come out fantastic. What a good idea to use the red enchilada sauce! I'll have to remember that for future reference.

  5. I am going to try this for dinner looks scrumptious

  6. update: This was just so wonderful. I baked it just as described but used some homemade smashed pinto beans. I used a pizza cutter to cut it up into family sized servings and hubby loved it.

  7. Glad to hear, Debbie! We certainly enjoy it a lot. Thanks to Pampered Chef for such good recipes! That's a good idea to use homemade smashed pinto beans. Like I said in the post, this meal is really versatile.


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