By defrosting the burritos in advance, you can have this family-pleasing casserole on the table in 30 minutes.

Ingredients:

Family Pack of El Monterey Burritos or Chimichangas
(1) 8" x 8" x 3" deep casserole dish and cover
as needed pan release spray
(2) 12 oz. cans red or green enchilada sauce
(1) 11 oz. can Mexican corn, drained
1/2 cup black olives
2 cups shredded Jack and cheddar cheese

Directions:

1. Defrost the burritos by placing them in the refrigerator for 8 hours prior or overnight. When burritos are soft cut each burrito in half. Preheat an oven to 375F.
2. Spray inside of casserole with pan release spray. Pour half a can of enchilada sauce in the bottom of the casserole dish. Stand up the burrito halves cut side down 2 inches apart in the casserole and sauce. Spoon in between the burrito halves and sauce the can of corn, olives, and sprinkle the cheese on top.
3. Bake 20-30 minutes. Allow casserole to rest outside of the oven before serving.