Bean and cheese Burrito Sour Cream Enchilada Casserole! SO Easy!

This is one easy peasy casserole! It literally took me 11 minutes to get in the pan and cooking! Yes, I time myself. It took longer for the oven to preheat. Serious easiness here! It was actually requested by my now 17 year old son for his birthday dinner if that gives you any indication as to if it is as yummy as it sounds. Also for my gluten free friends and family I You can make it with corn chicken taquitos (please read the label to be sure if your brand is gluten free) and it is just as good if not better. I literally decided to try it while shopping for the ingredients for the bean burrito style and it was amazing! I think I like the taquito version better!!

Bean and Cheese Burrito Sour Cream enchilada Casserole

14 bean and cheese frozen burritos thawed (enough to cover the bottom of your pan)

1 family size cream of mushroom soup

16 oz sour cream

7oz green chilies

12.5 oz canned chicken un-drained(optional)

2 cups of cheese

Line the pan edge to edge with your burritos

Mix remaining ingredients except cheese together and pour over the burritos. Top with cheese. Cover with foil and bake for 1 hour in 350 degree oven. 

For the taquito version you will want to add a little sauce to the bottom of your pan first.