Smothered Burritos

This recipe is really flexible. It is super easy to tailor it to your family's taste. Pick one filling and then follow the same instructions for everything else.

MEAT FILLING
1 lb. cooked hamburger or cooked chicken cut into bite-size pieces
1 can refried beans
1 cup frozen corn (I suppose you could used canned instead)
1 cup cooked rice (optional)
1 cup shredded cheese (we like sharp cheddar)

VEGETARIAN FILLING
2 cans refried beans -OR- 2 cans black beans -OR- 1 can of each
1 cup cooked rice
1 cup frozen corn
1 cup shredded cheese

EVERYTHING ELSE
10 tortillas (flour or wheat, not corn)
1 can enchilada sauce
1 can cream of chicken -OR- cream of mushroom soup
1/2 jar of salsa
1/2 cup shredded cheese
sour cream for topping (optional)

Preheat oven to 350*.

1. Mix all ingredients for the filling of your choice and set aside.
2. Pour about 1/3 of the enchilada sauce in the bottom of a 9x13 inch casserole dish and spread evenly.
3. Combine the remaining enchilada sauce, cream soup, and salsa and mix well. Set aside.
4. Spread about 1/2 cup of the filling down the center of each tortilla, roll into a tight burrito, and set side-by-side in the casserole dish. If you end up using all 10 tortillas, it will be a tight fit.
5. When all the burritos are in the dish, pour the sauce over the top and spread evenly. Sprinkle remaining cheese on top. Cover with foil and bake 45 minutes, or until the sauce is bubbly and cheese is melted.
6. Top with sour cream, if desired, and serve.