1. Combine Roma tomatoes, jalapeno, onion, oregano, cilantro, garlic, and lime juice. Mix well and set aside. 2. Combine egg, ricotta, sour cream and romano cheese. Mix well and set aside. 3. Sprinkle oregano, garlic powder and paprika over chicken. 4. In a large skillet, heat oil over medium-high heat. 5. Add chicken and cook, stirring, until browned on all sides. 6. Add onion and cook until beginning to soften. 7. Stir in Italian dressing and salsa. 8. Cook, stirring often, until chicken is cooked through, about 20 minutes. 9. Let cool 5 minutes. 10. Lightly grease two 2-quart microwave-safe baking dishes, or two 8" square microwave-safe baking dishes. 11. Heat tortillas in microwave for 10 seconds to make them pliable. 12. Spoon some of the ricotta mix on a tortilla and spread to about 1/2 inch from edge. 13. Spoon some of the chicken mixture on top of the ricotta. 14. Sprinkle on some of the shredded cheeses. 15. Roll up into a burrito. 16. Place in one of the baking dishes. 17. Repeat with the remaining tortillas; each baking dish should hold 5 burritos. 18. Top with slices of Muenster cheese. 19. Casseroles may be covered and frozen at this point. Thaw before proceeding. 20. To cook, place casserole in microwave and cook on high for 10-15 minutes, turning halfway through, or until cheese is melted and burritos are heated through. ---------------------------------------------------------------------------
Nutrition
Ingredients
