Chicken Burrito Bake

4 cups shredded cooked chicken
1 cup tomatillo salsa or 1 (7 ounce) can salsa verde
1 (2 cup) package shredded Mexican-style cheese blend
8-10 (8-inch) flour tortillas
2 (10 ounce) containers refrigerated Alfredo pasta sauce
Optional garnishes: Shredded lettuce, diced avocado or chopped cilantro leaves

Heat oven to 375 degrees F.

Place chicken, tomatillo salsa and 1/2 cup of cheese in a large mixing bowl. Stir to combine.

2. Spoon about 1/2 cup chicken mixture down the middle of a tortilla. Fold one edge over and roll up. Place, seam down, in a 13 x 9-inch baking dish. Repeat with remaining tortillas and chicken mixture.

Combine pasta sauce and remaining 11/2 cups cheese in the mixing bowl. Spread over the burritos.

Bake until sauce is bubbling and browned in spots, 20-25 minutes. Remove from oven and cool 10 minutes. Top with lettuce, avocado or cilantro if desired.

Serves 8.

Per serving (not including garnishes): 470 calories, 19 g protein, 48 g carbohydrates, 22 g fat, 45 mg cholesterol, 1,260 mg sodium, 3 g fiber. Calories from fat: 43%