These are quite good for a burrito made at home (I don't think I'll ever make one as delicious as the ones we get at our favorite Mexican restaurant). I've been making these for awhile, and for the first time last night, I omitted the tomato soup, and doubled the enchilada sauce instead. They were even better! I was looking for a more meaty taste to the sauce, I suppose. I also added 2 tsp. cumin and 1 tsp. garlic powder to this sauce (we like flavorful dishes) and this has been our best wet burrito yet! Like others, I bake these at 350* until the cheese melts, 10 mins. or so, then broil on High for two minutes.
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These are quite good for a burrito made at home (I don't think I'll ever make one as delicious...