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  • 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)
Heat oven to 350 degrees F.
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.
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.
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.
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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