Chimichanga Casserole

 

I love this recipe one, because it’s great, two it’s inexpensive, and three it’s easy! What more can you ask for? On those nights when you don’t have time to make a big dinner this is a recipe for you. This is also a great make ahead freezer meal. My friend Michelle also uses it for OAMC (One a Month Cooking) It’s also very adaptable. You could add chicken, beef, beans… you name it. I love the versatility.

Ingredients:

  • 1 package (2 1/2 pounds) frozen chimichangas (I use El Monterey)
  • 1 cup milk
  • 1 can (10 3/4 ounces) cream of mushroom soup
  • 1-1/2 cups of shredded cheese

Directions:

  1. Heat oven to 350 degrees
  2. Coat a 13x9x2 baking dish with non-stick spray
  3. Add chimichangas cutting to fit in a tight single layer
  4. In a medium size bowl, mix together milk, soup, and 1 cup of the cheese
  5. Pour mixture evenly over the chicken and the burritos
  6. Top with remaining 1/2 cup of cheese
  7. Bake at 350 degrees for 30 mins

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