Easy Burrito Enchiladas

If you like easy homemade meals, and Mexican food then you should like these burrito enchiladas.

Or is it enchilada burritos? 

Either way, they are pretty darn good and are quite filling if you eat a whole one.

They can be made ahead of time and just need to be warmed up in the oven before serving. 

You can add to, or delete any of the filling ingredients to make your own customized version. 

They can be served by themselves or with a side dish such as rice or a salad.

Try topping them with a dollop of sour cream and guacamole.  Delish.

Let’s check out the ingredients.

Red enchilada sauce, refried beans, ground beef, green onions, cheddar cheese, black olives, purple cabbage, and flour tortillas (not pictured, pepper, salt and garlic powder).

Here’s how to make it.

Heat oven to 375 degrees F.

Heat a medium size skillet on medium heat and add the ground beef, pepper, salt and garlic powder.

Brown the ground beef and set aside.

Shred the cheese.  Put the refried beans, onion, black olives and green onions in small bowls or on a plate for easy access.

Spread the refried beans on to the tortilla (don’t go all the way to the edge of the tortilla, leave about an inch from the edge free from the beans and other ingredients)

Top the beans with the ground beef,

the cheese,

green onions,

and the black olives.

Roll the burritos by folding over one side, then fold the opposite side, then start the roll on one of the “unfolded” sides.

Cover the bottom of your casserole dish with some of the enchilada sauce.

You can use a small dish with enough room for just one burrito enchilada, or a larger casserole dish for multiple burrito enchiladas.

Set the burrito into the casserole dish

Pour the rest of the enchilada sauce over the burrito.

Top with shredded cheese, sliced black olives and chopped green onions.

If using a dish large enough for multiple burritos, make sure they’re not touching one another.

Cover with foil.

Bake in a preheated oven for approximately 30 minutes or until the burrito is hot all the way through.

Garnish with shredded cheese, sliced black olives and chopped green onions and chopped red cabbage.

Enjoy!

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Easy Burrito Enchiladas

Yield: Serves 4 to 5

Ingredients:

1 pound ground beef
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 dashes salt
2 bottles (or medium size cans) of enchilada sauce
1 can refried beans -16 ounce can
5 extra large flour tortillas
2 cups shredded cheddar cheese
2 small cans of sliced black olives
4 green onions - chopped
½ cup chopped red cabbage
Save some of the shredded cheese, sliced black olives, and chopped green onions to put on top of the burrito dish before putting it into the oven and for garnish.

Directions:

Heat oven to 375 degrees F. Cook the ground beef. Shred the cheese. Put the refried beans, sliced black olives, green onions, and shredded cheese in small bowls or a large plate for easy access.

Spread the refried beans on to the tortilla (don’t go all the way to the edge of the tortilla, leave about an inch from the edge free from the beans and other ingredients). Top the beans with the ground beef, cheese, black olives, and green onions. Roll the burritos.

Cover the bottom of the casserole dish with some of the enchilada sauce. Set the burritos in the casserole dish leaving space inbetween each one. Pour the rest of the enchilada sauce over the burritos. Top with shredded cheese, sliced black olives and chopped green onions. Cover with foil and bake for approximately 30 minutes or until the burritos are hot all the way through.

Garnish with more shredded cheese, sliced black olives, chopped green onions and chopped red cabbage.

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2 Responses to “Easy Burrito Enchiladas”

  1. #
    1
    harshita — July 15, 2012 at 7:07 am

    Can i use ground chicken instead of ground beef? Will the taste or cooking method vary?

    Reply

    • CouponClippingCook — July 15th, 2012 @ 9:33 am

      Hi There, absolutely, ground chicken would taste great in this burrito enchilada. I think it would taste just as good and the cooking method wouldn’t vary. So glad you asked because I’m going to try ground chicken in this next time I make it!

      Reply

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