Bean ‘N’ Cheese Burritos

• 8 frozen bean and cheese burritos (about 5 ounces each), thawed
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10 ounces) enchilada sauce
• 1/2 cup whole milk
• 2 cups shredded Mexican cheese blend or cheddar cheese, divided
• 1 can (4 ounces) chopped green chilies
• 1 cup sliced ripe olives
• 1/2 cup sliced green onions
• 6 cups shredded lettuce
• Salsa and sour cream, optional

1. Arrange burritos in a greased 13x9-in. baking dish. In a large bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of cheese and the chilies. Pour over burritos. Sprinkle with the olives, onions and remaining cheese.
2. Bake, uncovered, at 350u0b0 for 30-35 minutes or until bubbly and lightly browned. Serve on a bed of lettuce with salsa and sour cream if desired.

burritos, condensed cream, enchilada sauce, milk, cheese, green chilies, olives, green onions, shredded lettuce, salsa

Taken from www.tasteofhome.com/recipes/bean-n-cheese-burritos/ (may not work)