Easy Burrito Enchiladas {Wet Burritos}

These burrito enchiladas are easy to make and quick to disappear.

5 from 2 votes

Yield: 4 Servings (serves 4 to 5)

Prep: 30

Cook: 45

Total: 1 15

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)

Large rectangular casserole dish (11 x 15 inches) or (10 x 15 inches). Should hold 4 to 5 burrito enchiladas

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 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.

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 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.

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.

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.

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.

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).

Course: Main Course

Cuisine: Mexican

Keyword: Burrito, Enchilada Burrito, Enchilada Sauce, Wet Burrito