Cheesy Baked Burritos with Enchilada Sauce
It has been awhile since I have made a blog post about food. There are a few reasons for that. I am either cooking normal food (haha) and nothing outrageously worth writing a blog over, I have been working more which equals less blogging time, and, starting now, I am really wanting to start eating healthier. We all say that though, right? Sometimes we just have to eat the carbs.
We made this recipe last night, it was a little messy but pretty delicious. It doesn't help that I accidentally bought HOT Enchilada Sauce instead of Mild so my mouth was burning almost the entire time. Jace said this was the best food I ever made but then only ate a quarter of his burrito because it was too hot. Kevin is the only one who loves the heat. So if you don't like heat, I suggest buying the mild enchilada sauce ;)
The original recipe can be found through DELISH here. We definitely made some changes and our recipe is below. If you try this recipe, let me know in the comments below! I would love to hear your feedback or recommendations!
Ingredients:
EVOO (as much as you need)
Onion powder, to taste
Garlic powder, to taste
2 cups shredded boneless, skinless chicken breast
1 can Enchilada sauce
Salt, to taste
Pepper, to taste
1 can black beans, drained
3 cups white rice, already cooked
1 cup cheddar cheese
1 cup parmesan or mozzarella cheese
7 large flour tortillas
Directions:
Preheat oven to 350 degrees F. Heat olive oil in a large nonstick skillet over medium heat. Add onion and garlic powder. Add chicken and enough enchilada sauce to cover the chicken. Toss until evenly coated. Working on one burrito at a time, lay a tortilla on a cutting board. Add a spoonful of rice and beans to the center followed by the chicken mixture and both cheeses. Fold and place in a casserole dish until the dish is full of burritos. Pour the remaining enchilada sauce and cheese over the burritos and then bake for 15 minutes. Serve with sour cream or hot sauce, if desired. Enjoy!
We made this recipe last night, it was a little messy but pretty delicious. It doesn't help that I accidentally bought HOT Enchilada Sauce instead of Mild so my mouth was burning almost the entire time. Jace said this was the best food I ever made but then only ate a quarter of his burrito because it was too hot. Kevin is the only one who loves the heat. So if you don't like heat, I suggest buying the mild enchilada sauce ;)
The original recipe can be found through DELISH here. We definitely made some changes and our recipe is below. If you try this recipe, let me know in the comments below! I would love to hear your feedback or recommendations!
Ingredients:
EVOO (as much as you need)
Onion powder, to taste
Garlic powder, to taste
2 cups shredded boneless, skinless chicken breast
1 can Enchilada sauce
Salt, to taste
Pepper, to taste
1 can black beans, drained
3 cups white rice, already cooked
1 cup cheddar cheese
1 cup parmesan or mozzarella cheese
7 large flour tortillas
Directions:
Preheat oven to 350 degrees F. Heat olive oil in a large nonstick skillet over medium heat. Add onion and garlic powder. Add chicken and enough enchilada sauce to cover the chicken. Toss until evenly coated. Working on one burrito at a time, lay a tortilla on a cutting board. Add a spoonful of rice and beans to the center followed by the chicken mixture and both cheeses. Fold and place in a casserole dish until the dish is full of burritos. Pour the remaining enchilada sauce and cheese over the burritos and then bake for 15 minutes. Serve with sour cream or hot sauce, if desired. Enjoy!
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