Well, I am officially, un-officially back at work. What does that mean exactly? Well, our contract doesn't start until Wednesday but every summer the back to school bug bites me a little early. I always feel the need to get in there and get some stuff done! Plus, it's nice to have the time to get things ready without all the meetings that seem to interrupt our day in the first week back (before the kids start).
I must admit that I'm almost embarrassed to post this because it's so simple! It's really not even a recipe. More of an idea. But alas, when the back to work chaos is in full swing sometimes it's dinners like this that I rely on most! This dish can be put together before the oven even has time to pre-heat! You gotta love that!
I love enchiladas but they can be pretty time consuming. I'm not sure where this originally came from, but I know I've been making these enchilada-style burritos for a long time.
The Stars of the Show:
Frozen burritos (I like beef and bean but you can use any variety), enchilada sauce (red or green), and shredded cheese.
Cover with cheese and bake.
6 frozen burritos
1 can enchilada sauce
1 - 1 1/2 cup shredded Mexican cheese
Pour about half the sauce in the bottom of a baking dish. Lay burritos in dish and cover with cheese. Bake at 350 degrees for 35-40 minutes (if frozen) or 20-25 minutes if partially thawed. You can cover the pan with foil at the end to keep the cheese from getting too brown before burritos are heated through.