I'm making this tonight because I'm taking dinner to someone in the ward who recently had surgery. Enchilada casserole and Spanish rice (recipe below) is my favorite "go to" meal because it's easy to make, pretty inexpensive, and people seem to like it.
Ingredients
- Package of 8 frozen burritos -- any kind (beef and beans, red chile, or green chile)
- Big can of red enchilada sauce
- Mexican blend shredded cheese
- Black olives, sliced (optional)
- Cilantro (optional)
- Put 7 or 8 frozen burritos in a 9x13” pan.
- Top with a big can of red enchilada sauce.
- Sprinkle generously with cheese.
- Top with sliced black olives.
- Then sprinkle with cilantro.
- Bake at 350 degrees for about 30 minutes. If the cheese starts to brown too quickly, simple cover with foil.
Perfect timing. We signed up to feed the elders next week and Jeff is taking a last minute trip to China next week... What the what!? So I can make this and freeze it and let the Elders take it home and heat throw it in the oven. Easy Peasy!
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