Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish, and an 8x8-inch baking dish.
- In a skillet over medium heat, add olive oil and sauté diced onion, chopped whites of green onions , garlic, fresh jalapeños, Sazon and Adobo seasoning ; 7-10 minutes or until golden and translucent.
- Mix the filling
In a Large Bowl:
- Add the Sautéed mixture
- Shredded rotisserie chicken
- Cream cheese
- 1/4 cup enchilada sauce
- ¼ cup salsa verde
- ¾ cup shredded mozzarella
- 1/4 cup Cotija cheese
- 2 tbsp of freshly chopped cilantro
- ¼ cup chopped green onions (the greens of the green onion)
- Salt and pepper to taste
Assemble the Burrito Bake:
- Add a 1/4 cup of the green enchilada sauce at the bottom of both baking dishes.
- Fill each flour tortilla with a generous scoop of chicken filling, roll them up, and place seam-side down in the baking dish.
- In the baking dish add your enchilada sauce and salsa verde salsa over the burritos.
- Sprinkle the rest of the mozzarella and Cotija cheese over the top.
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 20 minutes until bubbly and golden.
Garnish:
- sliced green onions, and a final sprinkle of Cotija, and Crema. Serve hot!