Family-Size Baked Burrito

By shuber

Ingredients

• 2 plum tomatoes, thinly sliced
• 3 C. diced cooked chicken
• 1/2 C. chopped onion
• 1/2 lime
• 3/4 C. thick & chunky salsa
• 1 T. southwest seasoning mix
• 1 garlic clove, pressed
• 1 1/2 C. shredded colby & monterey jack cheese, divided
• 4 burrito-size flour tortillas
• 1 can (9 0z) bean dip (or refried beans)
• toppings: olives, lettuce, sour cream

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 425 degrees. Thinly slice tomatoes; set aside. Dice chicken. Chop onion. Juice lime half into large bowl. Add chicken, onion, salsa, seasoning, and garlic. Microwave mixture 3-4 min. or until hot; stirring occasionally. Stir in 1/2 C. of cheese.

2. Arrange tortillas in overlapping circular pattern on large round stone, covering entire surface of baking stone. (Tortillas will extend off edge of stone by 5"). Starting in center, spread bean dip over tortillas, forming a 10 x 10-inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in a an envelope pattern.

3. Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering completely. Bake 18-20 min or until cheese is melted and edges are browned. Cut into rectangles and serve with assorted toppings.