Family-Size Baked Burrito

This was a recipe I came across that not only sounded good, but also included ingredients that I had on hand and I knew would be something easy to throw together on an evening when I didn't want to spend a lot of time in the kitchen. My husband and I both enjoyed this meal, but agreed that if I make it again, either more bean dip needs to be added or I could just leave it out, as we didn't really taste the beans.

Family-Size Baked Burrito
2 plum tomatoes, thinly sliced (I omitted)
3 cups diced cooked chicken (could substitute turkey)
1/2 cup chopped onion
1/2 lime
3/4 cup thick and chunky salsa
1 Tbls southwest seasoning mix
1 garlic clove, pressed
1 1/2 cups shredded Colby & Monterey Jack cheese blend, divided
4 burrito-size flour tortillas
1 (9 oz) can bean dip
Assorted toppings such as lettuce, olives, avocado

Preheat oven to 425 degrees. Mix diced chicken, chopped onion, juice from lime, salsa, southwest seasoning and garlic and medium bowl. Microwave for 3-4 minutes until hot, stirring occasionally. Stir in 1/2 cup cheese. Arrange tortillas in an overlapping circular pattern on round cookie pan. (Tortillas will extend off edge of baking sheet by 5 inches). Starting in center, spread bean dip over tortillas, forming a 10x10 inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern. Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles; serve with assorted toppings. Serves 8.