Baked Chili Burritos
I had Burritos in mind when I made such a large batch of slow cooker chili!
There was enough chili for dinner on the first night, plus exactly 16 burritos worth of leftovers, just right for my tortilla recipe – it was clearly meant to be!!:)
I made a batch of flour tortillas and kept them warm and pliable under a tea towel.
How to assemble & bake the burritos:
Preheat oven to 400F.
Top each tortilla with 1/2 – 1 tsp. of salsa, 2 big tbsps. of chili, and sprinkle with grated cheddar.
Fold the sides of the tortilla over the edge of the fillings, and roll up the burrito.
These could be individually wrapped in plastic wrap and frozen for easy snacks, or baked right away.
Place burritos seam side down in a 13.5″ x 9.5″ ungreased glass casserole dish. Bake for 10 – 15 minutes. Serve with sour cream and salsa.
I like to substitute greek yogurt for sour cream – most people will never know the difference (haven’t had a complaint yet!) and every little bit helps when trying to make healthier food choices!
Kevin & our guest devoured these!
These were the best burritos I’ve ever had and I know what to do with chili leftovers from now on!
What is your favorite burrito filling?