INGREDIENTS
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3 oz refrigerated cooked Southwest-flavor chicken breast strips
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1/2 cup Old El Paso™ Thick ‘n Chunky salsa
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1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)
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Cooking spray
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2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
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1/4 cup sour cream