Recipe By foodinmybelly
Published Mar 21st
Prep 15m Cook 30m Additional - Ready In 45m
Servings 6 servings Calories 541.2

I usually keep frozen burritos stocked in my freezer just for this recipe. It’s so quick and easy, and tastes delicious. Can be served with tortilla chips and a salad. Or double the sauce, and serve over rice.

Recipe Ingredients

  • 6 frozen bean and cheese burritos
  • 1 (10.5 ounce) can condensed cream of chicken or cream of mushroom soup
  • ½ cup sour cream
  • 1 (4 ounce) can diced green chile peppers, drained
  • 1 cup shredded Cheddar cheese
  • 1 medium tomato, chopped
  • 1 avocados - peeled, pitted and sliced
  • 1 (2.25 ounce) can sliced black olives, drained
  • ½ cup salsa

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a medium bowl, stir together the cream of chicken soup, sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives and salsa.

Nutrition Facts

  • Calories 541.2
  • Carbohydrate 57.3 g
  • Cholesterol 47.2 mg
  • Fat 28.3 g
  • Fiber 7.4 g
  • Protein 16.9 g
  • Saturated Fat 12.7 g
  • Sodium 1587 mg
  • Sugar 6.4 g


  1. I thought this would be a great quick meal for the family but it was so disappointing. The sauce was bland and even with the added toppings of tomato and olive the overall effect was lacking. My toddler who eats just about anything wouldn't eat it. My husband who will humor me in anything I - Read more ...
  2. This is a great quick recipe for nights when you don't want to cook. there's so many ways to make it. I usually use cream of onion with it and I will make it with different types of frozen burritos. I too keep frozen burritos in my freezer to make it any time. My husband - Read more ...
  3. Awesomess! Made a few adjustments by not using the cream of chicken soup at all but using cheese soup and nacho cheese sauce. My picky hubby and my teen girl both loved and fought over the leftovers.
  4. So much better than I thought it would be. I used the cream of chicken soup and it was awesome. The only changes I made were to use ten burritos and doubled everything else including the black olives on top. We didn't use tomatoes avocados or salsa. Also we used light sour cream and reduced - Read more ...
  5. This was excellent! I put a twist on the sauce...I put cream of chicken soup, green chilis, jalepenos, the juice of two limes & a little sour cream in a blender. Blended until smooth, then poured over the burritos & topped with the cheese. Soooo goooood!
  6. I thought this was great. I only switched the cream of chicken soup for southwestern pepper jack soup because my family likes it spicy. Thanks for the easy and delicious recipe.
  7. Instead of a can of condensed soup I like to use one or two cans of "chili beans" (the seasoned kind) and a cup of sour cream as what holds the casserole together. You can add any kind of extras that sound good, I like the sliced black olives. It also works to cut the - Read more ...
  8. I didn't think cream of mushroom or cream of chicken soup sounded very good (we like things a little spicy here), so I used Campbell's Southwest Style Peppar Jack Cheese soup instead. Also added more cheese (of course)! this was delicious and a quick turn on regular frozen burritos
  9. Awesome recipe! My husband was skeptical when he heard the name but LOVED it and said to give it 5 stars or a 9/10. Made some changes to the recipe though - doubled the sauce recipe; used 7oz green chiles, 2 cans mushroom soup, 1c lite sour cream, added a can of corn and 2 - Read more ...
  10. I was looking for something quick and easy and found this. It goes together in just minutes thus the four stars. As for flavor this was just ok. I might fix again when I need something real quick.

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