Ingredients
8 frozen bean and cheese burritos (about 5 ounces each), thawed1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10 ounces) enchilada sauce1/2 cup whole milk2 cups shredded Mexican cheese blend or cheddar cheese, divided1 can (4 ounces) chopped green chilies1 cup sliced ripe olives1/2 cup sliced green onions6 cups shredded lettuceSalsa and sour cream, optional
Preparation
Arrange burritos in a greased 13x9-in. baking dish. In a large bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of cheese and the chilies. Pour over burritos. Sprinkle with the olives, onions and remaining cheese.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve on a bed of lettuce with salsa and sour cream if desired.
