Easy Burrito Enchiladas {Wet Burritos}
These burrito enchiladas (wet burritos) are easy to make and quick to disappear.
If you like easy homemade meals and Mexican food, then you should like these burrito enchiladas.
Or maybe a better name is an enchilada burrito.
In restaurants you may have seen them referred to as “wet burritos“.
Either way, they make a delicious and hearty meal.
About this Recipe
This recipe can be made with either red or green enchilada sauce.
Although I made these wet burritos with bottled red enchilada sauce, canned or homemade enchilada sauce can be used instead.
These wet burritos are made with extra large flour tortillas.
And it’s best to use sturdy flour tortillas that have some thickness to them so the enchilada burrito doesn’t get soggy when baked.
These burritos are filled with refried beans, cooked ground beef, sharp cheddar cheese, onion and sliced black olives.
In this recipe I used canned refried beans but homemade refried beans would be delicious too.
Or the filling can be customized to your liking.
Serving
These enchilada burritos are delicious served warm and topped with sour cream, salsa and guacamole.
Let’s check out the ingredients.
Prepared red enchilada sauce, extra large sturdy flour tortillas, refried beans, ground beef, granulated garlic, salt, pepper, green onions, sharp cheddar cheese, black olives and red (purple) cabbage (for garnish)
For the Baking Dish:
- Single size (one) burrito enchilada – bread loaf-size rectangular baking dish (9 x 5 x 2.5 inches)
- Multiple (4 to 5) burrito enchiladas – large rectangular casserole dish (11 x 15 inches) or (10 x 15 inches).
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
PREPARATION
Heat oven to 375 degrees F.
Ground Beef:
Heat a medium size skillet on medium heat and add ground beef, pepper, salt and granulated garlic.
Use a heat resistant spatula or wooden spoon to break apart the ground beef so that the pieces are all about the same size.
Continue to stir as the ground beef cooks.
When the ground beef is thoroughly cooked, transfer it onto paper towel-lined plate to drain off any excess grease.
Cover with a paper towel and set aside for a moment.
Black Olives, Green Onions and Cheese:
Slice the black olives (if using whole olives), shred the cheese and chop the green onions.
FILLING
For easy access, place the refried beans and cooked ground beef in bowls.
And put the sliced black olives, chopped green onions, and shredded cheese in bowls or on a large plate.
ASSEMBLE THE BURRITOS
Flour Tortillas and Refried Beans:
On a sturdy flour tortilla, use a spatula to spread a thin layer of refried beans (don’t spread the beans all the way to the edges of the tortilla).
Leave about an inch from the edge free from beans (and the other ingredients).
Cooked Ground Beef and Cheese:
On top of the beans, spread a thin layer of cooked ground beef.
Then a layer of shredded cheese.
Green Onions and Black Olives:
Next add chopped green onions…
…and sliced black olives.
ROLL THE BURRITOS
Roll each burrito by folding over one side…
…then fold the opposite side,
…then start to roll the burrito on one of the “unfolded” sides and continue rolling as tightly as possible all the way to the opposite side.
Repeat the filling and rolling process for the rest of the burritos.
For a Single Serving (One Burrito Enchilada)
Single Serving – Add Layer of Sauce to Baking Dish:
In a bread loaf-size rectangular baking dish (9 x 5 x 2.5 inches), pour a layer (about 1/4 to 1/2 of an inch deep) of enchilada sauce.
TIP – Don’t add too much sauce in this layer or the tortilla may get soggy.
Single Serving – Add Burrito to Baking Dish and Top with Sauce:
Set a burrito in the center of casserole dish.
TIP – Don’t let the burrito or flour tortilla touch the sides of the baking dish or it may stick to the dish.
Pour a thin layer of enchilada sauce over the burrito.
Reserve the remaining sauce for serving.
TIP – Add a thin layer of sauce on top of the burrito (anymore than that may make the tortilla soggy).
Single Serving – Add Toppings:
Top with shredded cheese, sliced black olives and chopped green onions.
For Multiple Servings (4 to 5 Burrito Enchiladas)
Multiple Servings – Add Layer of Sauce and Burritos to the Baking Dish:
In a large rectangular baking dish (11 x 15 inches) or (10 x 15 inches), pour a layer (about 1/4 to 1/2 of an inch deep) of enchilada sauce.
TIP – Don’t add too much sauce in this layer or the tortillas may get soggy.
Set each burrito in the center of the casserole dish with space in between each burrito and the sides of the dish.
TIP – Don’t let the burritos or flour tortillas touch the sides of the baking dish or one another (or they may stick).
Pour a thin layer of enchilada sauce over the burritos.
Reserve the remaining sauce for serving.
TIP – Pour just a thin layer of sauce on top of the burritos (anymore than that may make the tortillas soggy).
Top with shredded cheese…
…sliced black olives and chopped green onions.
Bake
Cover the baking dish with foil and bake in a preheated oven (at 375 degrees F.) until the burritos are warm all the way through (about 30 minutes).
TIP – Use a long piece of foil so that it can be lifted high enough over the enchilada burritos so that it doesn’t touch the cheese on top.
Garnish and Serve
Warm the remaining enchilada sauce and add it in the middle of each serving plate.
Then set a warm burrito enchilada on top of the sauce that’s on each serving plate.
Garnish the wet burritos with more shredded cheese, sliced black olives, chopped green onions and chopped red cabbage.
Serve warm.
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Easy Burrito Enchiladas {Wet Burritos}
Ingredients
Burrito Enchiladas:
- 1 pound lean ground beef
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon granulated garlic
- 3 dashes salt
- 2 bottles or cans (12 ounces each) prepared red enchilada sauce or homemade enchilada sauce
- 1 can (16 ounces) refried beans or homemade refried beans
- 5 extra large sturdy (not too thin) flour tortillas
- 1-1/2 cups shredded sharp cheddar cheese
- 2 small cans (2.25 ounces per can) sliced black olives or use whole black olives and slice them; reserve 2 tablespoons of sliced black olives for garnish
- 3 green onions chopped (including the green tops)
Garnish:
- 1/2 cup shredded cheddar cheese
- 1/2 cup finely chopped red (purple) cabbage
- 2 tablespoons sliced black olives
- 1 green onion chopped (including the green tops)
Equipment
- Large rectangular casserole dish (11 x 15 inches) or (10 x 15 inches). Should hold 4 to 5 burrito enchiladas
Instructions
Preparation:
- Heat oven to 375 degrees F.
- Ground Beef – Heat a medium size skillet on medium heat and add ground beef, pepper, salt and granulated garlic. Stir the spices in with the ground beef.
- Use a heat resistant spatula to break apart the ground beef so that the pieces are all about the same size. Continue to stir as the ground beef cooks.
- When the ground beef is thoroughly cooked, transfer it onto a paper towel-lined plate to drain off any excess grease. Cover with a paper towel and set aside for a moment.
- Black Olives, Green Onions and Cheese – Slice the black olives (if using whole olives), shred the cheese and chop the green onions.
For the Filling:
- For easy access, place the cooked ground beef and refried beans in bowls. And put the sliced black olives, chopped green onions, and shredded cheese in bowls or on a large plate.
Assemble the Burritos:
- Tortillas and Refried Beans – On a sturdy flour tortilla, use a spatula to spread a thin layer of refried beans (don’t go all the way to the edges of the tortilla). Leave about an inch from the edge free from beans (and the other ingredients).
- Cooked Ground Beef, Cheese, Black Olives and Onion – On top of the beans, spread a thin layer of cooked ground beef. Then add a layer of cheese, sliced black olives, and chopped green onions.
Roll the Burritos:
- Roll each burrito by folding over one side, then fold the opposite side. Then start to roll the burrito on one of the "unfolded" sides and continue rolling as tightly as possible all the way to the opposite side.
- Repeat the filling and rolling process for the rest of the burritos.
Add Burritos to the Baking Dish:
- In a large baking dish, pour a layer (about 1/4 to 1/2 of an inch deep) of enchilada sauce. Don’t add too much sauce in this layer or the tortilla may get soggy.
- Set the burritos in the casserole dish leaving space in between each one. Don’t let the burritos or flour tortillas touch the sides of the baking dish or one another (or they may stick).
- Pour a thin layer of enchilada sauce over the burrito. Reserve the remaining sauce for serving. Top with shredded cheese, sliced black olives and chopped green onions.
Bake:
- Cover with foil and bake in a preheated oven (at 375 degrees F.) until the burritos are warmed all the way through (about 30 minutes). Use a long piece of foil so that it can be lifted high enough over the enchilada burritos so that the foil doesn't touch the cheese on top.
Garnish and Serve:
- Warm the remaining enchilada sauce and add it in the middle of each serving plate. Then set each burrito enchilada on top of the sauce that's on each serving plate.
- Garnish with more shredded cheese, finely chopped red cabbage, sliced black olives and chopped green onions. Serve warm.
Video
Notes
TIPS
- First Layer of Enchilada Sauce in the Baking Dish – Don’t add too much sauce in the casserole dish for the first layer or the tortillas may get soggy.
- Placement of Burrito/Burritos in Baking Dish – Don’t let the burritos or the flour tortillas touch the sides of the baking dish or one another (so that the burritos don’t stick to the dish or each other).
- Pour just a thin layer of sauce on top of the burritos (adding anymore than that may make the tortillas soggy).
Recipes Made with Prepared Enchilada Sauce
More recipes made with enchilada sauce; “Easy Homemade Chicken and Cheese Enchiladas“, “One-Skillet Enchilada Sauce Taco Meat” and “Red Enchilada Sauce Rice with Cheese“.
Mexican Food Recipes
Popular Mexican Food recipes:
Huevos Rancheros (egg tostadas)
Chili Soup with Ground Pork and Black Beans
Salsa and Guacamole Recipes
Easy salsa and guacamole recipes:
Just made this recipe came out good..
Hi Anna, thank you so much for letting me know. I’m glad you liked it!
Wow, your burrito enchiladas look gorgeous and sound just delicious! So delicious, in fact, that I’m going to use your recipe tonight to make some for supper… thank you so much for posting this terrific recipe.
Hi Anna, thank you!
Can i use ground chicken instead of ground beef? Will the taste or cooking method vary?
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!