Enchilada Style Burritos

This is a recipe that I have had as long as I can remember, and it has always been my favorite. It’s SO easy, and yet tastes like it was a lot more work than it was! Also- I love that you can tailor this to your individual tastes and cooking level. This recipe is really all about the sauce. 🙂

For the fastest, easiest version, you can just use frozen burritos. When I first started making these (about 25 years ago), I would to buy one of those 10-packs of small bean and cheese burritos, and it was such a fast and easy meal!

For a “middle of the road” (and healthier) version, you can use store bought tortillas, and fill them with your choice of fillings (cooked meat, beans, cheese, etc). This is the way the I usually go…because it is still a small time investment, but it is so much healthier because you control what goes into the burritos, and what type of tortillas you use. Plus everyone can customize their own burrito(s) exactly how they like them. For a Low Carb Option, you can also use low-carb tortillas which only have 6 net carbs in them.

The third option, if you have time and energy to spare, is to make homemade flour tortillas and personalize them with your choice of fillings. I love to make them with homemade flour tortillas, but usually save this option for a weekend.

When I made chicken noodle soup on Friday, I cooked 3 chicken breasts in the soup with the intention of saving about 1 1//2 of them to use for Enchilada Style Burritos on Sunday. It worked perfect for the burritos. Since the chicken breasts had slow cooked in chicken broth all day on Friday, they had a great flavor already and didn’t need any extra seasoning. Since I am a “near” vegetarian, I don’t usually put meat in mine… although I must say that I did try the shredded chicken in one this time, and it was SO good!

Roll up your fav ingredients inside tortillas (or use frozen burritos), and then pour sauce over the top. Sprinkle cheese and olives over them, and bake. A quick and easy weeknight meal!

Enchilada Style Burritos

Great for a delicious weeknight meal. It's quick and easy enough to make after a long day at work.

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Course Main Course

Cuisine Mexican

Ingredients

  

Burrito Ingredients:

Quick Option:

• 5-6 Frozen bean and cheese burritos

Homemade Option:

• 5-6 Flour Tortillas (homemade or store bought)
• Choice of Meat (½-1 lb ground beef or shredded beef, or 1-2 chicken breasts) Optional
• Cooked rice
• 15 ounce Can beans, drained (black, pinto, or refried)
• 2 cups shredded cheese
• Any vegetable you would like to add in (i.e. green or red pepper, corn, onions, etc), sautéed Optional

Sauce Ingredients:

• 2 Tbsp butter (or Earth Balance)
• 3 Tbsp flour
• 1 ½ tsp chili powder
• 1 tsp beef or vegetable bouillon granules
• ¾ tsp cumin
• ½ tsp salt
• 1 ¾ cup water
• 8 ounce Can tomato sauce

Toppings:

• 2 cups shredded cheddar cheese
• black olives- sliced

Instructions

 

Assemble Burritos:

• Place frozen burritos in a greased 9X13 casserole OR place beef, pork, or shredded chicken, rice, beans, vegetables, and shredded cheese to center of 5-6 tortillas, tuck in the ends of the tortilla & roll up burrito style and place in a greased 9X13 casserole; set aside.

Make Sauce:

• In a saucepan, melt butter.
• Stir in flour until smooth; gradually stir in water.
• Bring to a boil; cook and stir 3-5 minutes or until thickened.
• Add the tomato sauce, chili powder, bouillon, cumin and salt. Simmer, uncovered, for 5 minutes or until thickened.
• Pour sauce over burritos. Sprinkle with cheese and sliced black olives.

Bake:

• Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through.

Keyword Burritos, Chicken, Vegetarian