Burrito Enchilada Casserole | Easy Home Meals

Ingredients

• 6 (5-oz.) frozen El Monterey Shredded Steak and Three-Cheese Burritos
• 2/3 cup enchilada sauce
• ¼ cup sour cream, plus more to serve, (optional)
• 1 jalapeno pepper, seeded and finely minced
• 1 cup shredded Mexican cheese blend
• Salsa to serve (optional)
• Defrost the burritos in the refrigerator overnight.
• Preheat the oven to 350°F.
• Bake for about 30 minutes, until the cheese is melted and golden, and the burritos are heated through. Serve with salsa and additional sour cream, if desired.
• You can layer the casserole in the morning, by covering it and tucking it into the fridge. Bring it to room temperature while you are pre-heating the oven. Bake just before serving.
• El Monterey Chimichangas can also be used in place of the burritos: try Beef, Bean & Cheese Flavor Chimichangas or Spicy Jalapeno, Bean & Cheese Chimichangasa
• You can double this recipe and bake it in a large baking dish.