Ingredients
  • 1 1/2  pounds 
    boneless, skinless chicken breast halves
  • 1  2 1/2 pound package 
    frozen bean-and-cheese burritos, thawed (such as El Monterey)
  • 1   cup 
    milk
  • 1  10  ounce can 
    cream of mushroom soup
  • 1 1/2  cups 
    shredded cheddar cheese
  • 1/2  cup 
    sliced black olives
  •  
    Cilantro leaves (optional)
Directions
1.
Heat oven to 350 degrees F.
2.
Place chicken in a large pot and cover with water. Bring to a boil. Reduce heat and simmer gently, covered, for 10 minutes. Allow to cool and cut into 1/2-inch pieces.
3.
Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Add burritos, cutting to fit in a tight single layer (you will need 10 to 12 burritos, depending on the brand). Scatter the chicken over the top.
4.
In a medium-size bowl, mix together milk, soup, 1 cup of the cheese and the olives. Pour mixture evenly over the chicken and burritos. Top with remaining 1/2 cup cheese.
5.
Bake at 350 degrees F for 30 minutes or until heated through and bubbly. Cool slightly before serving; sprinkle with cilantro leaves, if desired.
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