Chimichanga Casserole

This recipe is easy, delicious, and budget friendly!! 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 a head freezer meal. My friend Michelle also uses it for OAMC (One a Month Cooking) It’s also very adaptable because 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 (I bake them frozen but you can defrost them to cut and place the remainder of the bag in the pan)
   
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 (More or less depending on if you defrost them prior to baking)