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Looking for a quick and easy dinner for those hectic weekday nights? Well look no further, because this Easy Wet Burrito Casserole is a delicious dinner that is done in a snap. This recipe is big enough to serve to the whole family and it’s so good you’ll be wanting seconds.
To make this recipe you first pour half of the Hatch Red Enchilada Sauce at the bottom of the baking dish and arrange the burritos on top. Then pour the rest of the Hatch Red Enchilada Sauce on top of the burritos and bake for 30 minutes. Once baked top each burrito with cheese and then put back in the oven until the cheese is melted. Once the casserole is ready you serve each burrito with sour cream, Pico de Gallo, and cilantro and enjoy.
Take the stress out of the weekday dinners and give this recipe a try.
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Easy Wet Burrito Casserole
Ingredients
- 2 (15 ounce) cans Hatch Red Enchilada Sauce
- 6 gluten-free frozen burritos – do not thaw
- 2 cups shredded Cheddar Jack cheese
- Garnishes:
- Sour cream
- Pico de Gallo
- Chopped cilantro
Instructions
- Preheat oven to 375°F. Pour about half of one can of enchilada sauce into the bottom of a 9 by 12 baking dish, arrange the burritos on top, and pour over the rest of the enchilada sauce. Bake for 25 - 30 minutes or until heated through. Top each burrito with cheese and return to the oven for 5 minutes or until the cheese has melted.
- Serve topped with sour cream, Pico de Gallo, and cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
