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Chicken Burrito Bake

8 servings

• 4 cups shredded cooked chicken
• 1 cup tomatillo salsa or 1 (7-ounce) can salsa verde
• 1 (2-cup) package shredded Mexican-style cheese blend (divided use)
• 8 to 10 (8-inch) flour tortillas
• 2 (10-ounce) containers refrigerated Alfredo pasta sauce (reduced-fat Alfredo sauce is OK)
• Shredded lettuce, diced avocado or chopped cilantro, optional garnishes

Preheat oven to 375 degrees. Place chicken, tomatillo salsa and 1/2 cup of cheese in a large mixing bowl. Stir to combine.

Spoon 1/2 cup chicken mixture down the middle of a tortilla. Fold one edge over and roll up. Place, seam down, in a 13-by-9-inch baking dish. Repeat with remaining tortillas and chicken mixture.

Combine pasta sauce and remaining 11/2 cups cheese in the mixing bowl. Spread over the burritos.

Bake until sauce is bubbling and browned in spots, 20 to 25 minutes. Remove from oven and cool 10 minutes. Top with lettuce, avocado or cilantro if desired.

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