Meet the Sullivans: Freezable Baked Spinach & Chicken Burritos

November 1, 2012

Freezable Baked Spinach & Chicken Burritos

This is an older recipe I tried a while ago that I found on Spice & Sass. The recipe below made enough filling to fill one large casserole full of burritos, as well as two of those square take-out style throwaway foil containers. These freeze really well. We used one 4x4 container a few weeks later for dinner after a busy, fun filled Sunday afternoon that left me too tired to cook. The other is sitting in the freezer waiting to come to my rescue some day in the near future. We enjoyed these burritos because they satisfy the urge to have Mexican food, while still being a semi-health conscious alternative (spinach, low-fat dairy, etc.). 

1 rotisserie chicken
1 10 oz package frozen chopped spinach, thawed and drained well
1 can rotel, drained
1 cup low-fat cottage cheese
1 and 1/2 cups low-fat sour cream (plus more for topping!)
1 teaspoon salt
4 cups of shredded cheese (I used a combo of cheddar and monterey jack)
18 6 inch flour tortillas

1. Preheat the oven to 350 degrees
2. Lightly spray 4 8x8 baking dishes (or 2 9x13's) with cooking spray
3. Pull the chicken off the bone, and shred
4. Stir together the chicken, cottage cheese, sour cream, salt, 1 and 1/2 cups of cheese, spinach and tomatoes in a large mixing bowl.
5. Spoon about 1/4 cup of the mixture down the center of each tortilla. Roll up and place, seam side down, in the prepped baking dishes.
6. Sprinkle the remaining cheese on top of each dish.
7. Bake for 20 minutes, or until lightly browned, and serve with sour cream, and salsa!

Note: If frozen, thaw in the fridge overnight and bake for 40 minutes.


Jen said...

This looks super yummy! I am always looking for meals that will freeze well. I can't wait to try it!

Allie said...

Oh my. This looks sooo good.