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Enchilada-style burritos

2013 March 19
by Emily Hill

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.


Enchilada style burritos

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.

4.0 from 1 reviews
Enchilada-style burritos
Author: 
Recipe type: Main dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Enchilada sauce, dirty rice and a versatile recipe make for a fun way to change up the typical burrito. This recipe--if you throw in the black beans--makes enough for to two 9x13-inch pans. If I'm not making this dish for a large group, then I freeze the second pan for a future Taco Tuesday dinner. You can also freeze the leftover filling if you don't want to make an extra pan of burritos.
Ingredients
  • 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
  • Guacamole
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook rice using directions on back of box (minus the meat). Add shredded chicken, black beans and green chilies. Mix well.
  3. In a 9x13-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.
  4. Arrange in pan and top with remaining sauce, cheese and sliced olives. Cover with foil and bake 25-30 minutes.
  5. Top with shredded lettuce, sour cream and guacamole.


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3 Responses Post a comment
  1. March 19, 2013

    I’ve had a shiznitty day. So thanks in advance for dropping these off for dinner.
    vanessa´s deep thought ~ Costa Rican SodasMy Profile

    [Reply]

    Emily Hill Reply:

    If only my private jet were available but alas, some celeb asked to borrow it.
    Emily Hill´s deep thought ~ Pi Day: Dutch apple or key lime?My Profile

    [Reply]

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