We have a certain child who really doesn’t like anything made with sour cream in it. I made this and didn’t reveal what was in it. He loved it. What he doesn’t know won’t hurt him, right? (This recipe is from Gooseberry Patch.)

Chicken Burritos
2 lb. cooked and shredded (or chopped) chicken

1 1/2 c. salsa (divided)

1 c. sour cream

8 (10-inch) flour tortillas

1 can cream of chicken soup

2 c. shredded colby-jack cheese (or mexican blend kind)

Combine chicken, 1/2 cup salsa and sour cream in a large bow. Spoon chicken mixture evenly onto tortillas. Fold up sides and roll up, burrito-style; place in an ungreased 9×13 baking dish. Mix together soup and remaining salsa (1 c.); pour over burritoes.

Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle with cheese and bake 5 more minutes or until cheese melts. Serve with chopped black olives, tomatoes, sour cream, baked beans, mexican rice, etc.

Note: When I bake this I double the recipe (using my BigOven program!) and bake in two dishes. I put them in the oven together and rotate the pans half-way. I find that the bottom of the burritos aren’t as crunchy and easier to cut this way. When baking together the bottom dish shields the top dish from the intense heat. Make sense?