TOWNSEND COUNTRY: "Faux Enchiladas"

The finished Pan fresh out of the oven!

I cook most things from scratch because for the most part, it's cheaper and healthier. But even I, Queen of the Kitchen have my off days where I am too tired or pressed for time, and this meal is a GLORIOUS CHEAT for those who don't really like cooking and need to bring something to a Potluck. I call them "Faux Enchiladas."
This is the large version for Potlucks, halve the recipe for a family dinner..remember my family has 6 people if you are still thinking half the recipe seems overly large.

THE RECIPE

2 packages of frozen Burrittos(8 per package)
1 Family sized can of Cream of Chicken soup or about 3 regular sized ones
1 Pint of Sour Cream
1 1/2 tsp garlic powder
1 TBSP chili powder (this is to taste, so try using less and taste, add more if needed)
8-10 drops of natural liquid smoke
2-3 cups of shredded Cheddar, Jack or Colby cheese

Preheat the oven to 350°. Spray a disposable Foil Pan with non-stick cooking spray-the 20 x 10" size will work well. In a large bowl combine Soup, Sour Cream, Garlic Powder, Chili Powder, and Liquid Smoke. Spread about 1 1/2 Cups of this mixture on the bottom of the pan. Take the frozen burrittos, line them up in the pan, and pour remaining soup mixture over burrittos and smooth out with a spatula to fill in the gaps. Place pan on a center rack and bake for approximately 20-25 minutes until sauce is bubbly. Sprinkle shredded cheese on top and return the pan to the oven for an additional 5-10 minutes until cheese is melted and starting to brown. Remove from oven and serve! Yum! Yum!