UPDATE: MY HUSBAND HAS BEEN CRAVING BURRITOS AND SINCE I'M ON A MISSION TO GIVE RECIPES I INITIALLY AWARDED A MEDIOCRE REVIEW A SECOND CHANCE, I DECIDED TO GIVE THESE ANOTHER WHIRL. BOY AM I GLAD I DID!!! THE KEY (AT LEAST FOR ME) WAS USING HOT PICANTE SAUCE AND MICROWAVING MY TORTILLAS UNTIL THEY WERE SOFT AND PLIABLE. NOT ONLY DID THIS ADD TREMENDOUS FLAVOR, IT KEPT MY BURRITOS MOIST DURING BAKING (WITHOUT SAUCE, BTW) AND MADE THEM MUCH EASIER TO WORK WITH (WHEN ROLLING)! THESE TWO CHANGES MADE A CONVERT OUT OF ME! :) These were alright. Although quite filling, these were BLAND. I even used Pace brand picante sauce, co-jack cheese (all I had) and a store-bought rotisserie chicken. The lack of sauce made these very dry (but sauce would make these enchiladas, not burritos...). I spread a bit of sauce on the bottom of my baking dish, but decided to forgo covering my burritos with it, thinking the cheese would keep them moist. Not so much. :( My only other changes were to omit the olives called for (my fiance and I both dislike them) and use Minute Rice, adding only 1/2 cup broth as per the package directions. I halved this for the two of us, but ended up filling only four tortillas (all I could fit in my 9 x 13-inch baking dish), saving the remaining filling for another time. CHEFCLAUDE's refried beans, tortilla chips, pico de gallo and mojitos rounded out our Mexican-themed meal. Thanks for sharing, IDIEHMARIE77. :-)
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UPDATE: MY HUSBAND HAS BEEN CRAVING BURRITOS AND SINCE I'M ON A MISSION TO GIVE RECIPES I...