Easy Wet Burrito Casserole

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6 gluten-free frozen burritos – do not thaw

2 (15 ounce) cans Hatch Red Enchilada Sauce

2 cups shredded Cheddar Jack cheese

Sour cream

Pico de Gallo

Chopped cilantro


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.