Chicken Burrito Bake and Corn Casserole

One night last week, we had a friend of Brett's over for dinner and to watch some football. We took that opportunity to have a "cheat" meal. I made one of our favorites- Chicken Burrito Bake, and paired it with a new (to me) recipe from my sister in law- Corn Casserole. If you love corn, you will die for this Corn Casserole. I am obsessed. It's making my mouth water right now just thinking about it. Anyway, both recipes are easy, and I made them both earlier in the day and just popped them in the oven when it was closer to dinner time. Enjoy!



Chicken Burrito Bake (from "Dinner Doctor" cookbook)

You will need:

• 4 large chicken breasts
• 1 cup salsa
• 2 cups shredded taco cheese
• 8-10 8-inch flour tortillas
• 2 10-ounce containers refrigerated Alfredo sauce

Preheat oven to 375 degrees.

Boil then shred chicken breasts.

In large bowl, combine chicken, salsa, and 1/2 cup cheese.

Spoon 1/2 to 3/4 cup of the chicken mixture down the center of a tortilla. Roll into a burrito shape and place, seam down, into a 13x9 baking dish.

Repeat with remaining tortillas and chicken mixture. You will end up with 8-10 burritos.

Combine Alfredo sauce and remaining cheese in the mixing bowl and stir to combine. Pour this mixture over the burritos.

Bake until sauce bubbles, 20-25 minutes. Let cool for 10 minutes before serving.


Corn Casserole (from my sis-in-law, Jessica)

You will need:

• 1 stick butter, softened
• 8 oz. sour cream
• 1 can (15 oz.) creamed corn
• 1 can (15 oz.) kernel corn
• 1 box Jiffy cornbread mix
• Salt and pepper

Combine butter, sour cream, creamed corn and kernel corn in large bowl.

Add in cornbread mix and mix together.
Add a dash of salt and pepper.

Pour into a 2-quart baking dish and bake at 350 for 40 minutes (mine took a bit longer, probably closer to an hour. I took it out once it looked "set")


That's it! Super easy, right?