2 1/2 cups chopped cooked chicken
2- 10.5 oz. cans condensed cream of chicken soup
2- 15 oz. cans black beans, drained only
2- 15 oz. cans great northern beans, drained only
1 1/2 cups grated cheese of choice (I used Colby and Monterey jack)
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
23 (9 inch) tortillas
3/4 cup grated cheese of choice (I used Colby and Monterey jack)
Chopped lettuce, tomatoes, avocados to garnish the top
Heat oven to 375° F. Place a 10-inch spring form pan on top of a small Tupperware so that the pan sits at an angle (pictured below); set aside. Combine first seven ingredients in a medium bowl. Fill each tortilla with a 1/2 cup of filling and roll up without tucking the ends in.
Cut each burrito in half as shown above. Then place the cut end into a 10-inch spring form pan by laying the open side against the side of the pan. Continue to fill the pan with all but 5 burritos. Sprinkle 1/4 cup of cheese in between the burritos and then place the remaining 5 burritos in the pan. Sprinkle the top of the burritos with 1/2 cup of cheese and bake for 20-25 minutes or until the filling is heated through.
Garnish the top of the burritos with lettuce, tomatoes, avocados, olives...and anything else your heart desires. Serve with my Red Pepper and Cilantro Dip (featured soon!) Allow your guests to pull the burritos off one by one. Enjoy!
If you do not have a spring form pan you could try this recipe by lining another deep pan with foil. Then, fill the pan as directed above. Once the burritos are cooked remove the foil from the pan and transfer the burrito bake onto a serving plate.