I'm back! With a new recipe!!!

So our internet hasn't been working...let me clarify our NEIGHBOR's internet hasn't been working :P and therefore, I haven't been able to update. But I wanted to post a recipe that I tried this last week and found to be delicious!!! Mike ate it up too, which isn't saying much since he eats everything. Anyway, it's called Chicken Burrito Bake. I know, the idea of pouring alfredo sauce on burritos is a little off-putting, but it's awesome, trust me!!!

As you may or may not know, I don't measure anything most of the time, I just approximate. Trust your eyeballs as measuring cups:

CHICKEN BURRITO BAKE

A little more than 2 cups shredded chicken (I bought a rotisserie chicken from Costco)

1 Jar Tomatillo salsa (the green salsa)

1 container of refrigerated-type alfredo sauce (It's important to get the refrigerated kind as it has a different taste and is usually better quality than the kind in the spaghetti aisle. I used Butoni by the refrigerated pasta)

A few handfuls of mexican blend shredded cheese

4-5 tortillas

Sour cream and sliced avocados for seving

DIRECTIONS:

Preheat the oven to 375 degrees

Okay, in a large bowl, mix the chicken, half the cheese, and about a cup of the tomatillo salsa until the chicken is well coated.

Spoon about 1/2 cup of the chicken mixture into the middle of each tortilla, roll each up into a burrito and place snugly in a baking dish.

In the same bowl that you mixed the chicken, mix the whole container of alfredo and the other half of the cheese and pour it over the burritos. If you want, pour a little more of the salsa over the top.

Bake for 20-25 minutes until the cheese is bubbling. Top with sliced avocados and sour cream!