Veggie Wet Burritos

Veggie Wet Burritos

I didn't get a pic because we ate it up before I remembered to snap a shot.

• 6 large burrito sized tortillas
• 1 bag (or block) shredded cheddar cheese
• 1 can condensed cheese soup
• 1 cup sour cream
• 1 can verde enchilada sauce
• 1 cup frozen corn
• 1 can Rotel tomatoes
• 1 can diced green chiles
• 1/2 red bell pepper, chopped
• 1/2 onion, chopped

Preheat oven to 350 degrees.

Mix can of soup, sour cream and enchilada sauce in medium bowl. This is the sauce. In large bowl mix together the corn, Rotel, onion, chiles and peppers. Spoon sauce mix into a 9x13 pan and cover the bottom in a thin layer. Take a tortilla and layer a heaping spoon of sauce, veggie filling and sprinkle with cheese. Fold in sides and roll up placing the seam Dave down in the pan. Fill the other tortilla to fill pan. Cover the burritos in the remaining sauce mix and sprinkle with cheese. Bake 30 minutes until hot and bubbly.