A delicious and easy-to-make enchilada bake that is perfect for a quick dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the enchilada sauce, sour cream, and cream of chicken soup until smooth.
Mix thoroughly to ensure an even flavor distribution.
Spread half of the sauce mixture evenly on the bottom of a baking dish.
This prevents the burritos from sticking to the dish.
Arrange the frozen burritos in a single layer over the sauce.
Ensure the burritos are evenly spaced for consistent cooking.
Pour the remaining sauce over the burritos, spreading it evenly.
Covering the burritos completely helps keep them moist.
Cover the dish with aluminum foil and bake for 20 minutes.
Covering the dish traps steam, ensuring the burritos heat through.
Remove the foil, sprinkle the shredded cheese over the top, and bake uncovered for an additional 10 minutes.
Baking uncovered allows the cheese to melt and slightly brown.
Let the dish rest for 5 minutes before serving.
Resting helps the dish set and makes serving easier.
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