Today is Taco Tuesday (yay!) and I’m super excited because I have a pan of these enchilada-style burritos in my freezer. Though my kids don’t love these as much as they do Mexican lasagna or Taco Bell chicken quesadillas, I could care less because Nathan and I think they’re delicious.
Sometimes it has to be about what the grownups want to eat. Just sayin’.
One recipe (if you use enough chicken and add black beans and chilies) makes enough for two 9×13-inch pans. That means I can freeze an extra pan for a future Taco Tuesday or use this recipe when entertaining. Score!
Feel free to change up this recipe however you’d like. Leave out the black beans and green chilies and throw in diced jalapenos and pinto beans instead. I bet this would even taste good with shredded beef or leftover Cafe Rio sweet pork. Mmm…
Printable recipe for enchilada-style burritos below.
- 2-4 chicken breasts, cooked and shredded
- 1 (8-oz) package Zatarain’s New Orleans Style Dirty Rice Mix
- 1 (15-oz) can black beans, drained and rinsed (optional)
- 1 small can diced green chilies (optional)
- 1 lb. cheddar cheese, grated (or 3-4 cups shredded Mexican blend cheese)
- 10-15 burrito-size flour tortillas
- 2 (10-oz) cans mild enchilada sauce
- 1 small can diced olives
- Shredded lettuce
- Sour cream
- Preheat oven to 350 degrees.
- Cook rice using directions on back of box (minus the meat). Add shredded chicken, black beans and green chilies. Mix well.
- In a 9×13-inch pan, pour a small layer of enchilada sauce. Put ½ cup rice mixture and ¼ cup cheese in a tortilla and roll burrito style. Repeat for remaining tortillas.
- Arrange in pan and top with remaining sauce, cheese and sliced olives. Cover with foil and bake 25-30 minutes.
- Top with shredded lettuce, sour cream and guacamole.
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