Burrito Enchiladas. Place two tortillas in two separate round baking pans. Add in the rice prepared at the center followed by the black beans mixture. Now pour the sauce, Mexican cheese blend.
While both have similar ingredients and sauces, burritos almost always use flour tortillas, while enchiladas use corn tortillas. Enchiladas are smothered in sauce, while burritos are wrapped up and eaten with the hands. Roll each burrito and place in casserole dish. You can cook Burrito Enchiladas using 11 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Burrito Enchiladas
- Prepare 5 lb of ground beef.
- Prepare 2 of large yellow onions; small dice.
- It’s 1 of recipe "Mexican Dry Rub".
- It’s 20 oz of diced tomatoes with green chiles.
- Prepare 3 C of salsa.
- It’s 1.5 C of refried beans.
- Prepare 1 C of shredded Mexican cheese blend.
- You need 1.5 C of cooked Spanish rice.
- You need 6 of large flour tortillas.
- Prepare 28 oz of Colorado red chile enchilada sauce.
- You need as needed of cilantro & lime.
Pour remaining sauce atop each tortilla. Alternatively, top each burrito with an avocado slice and/or a sprinkle of chihuahua cheese. Garnish with cilantro and/or lime if desired. So, what happens if you smother a burrito with chili sauce?
Burrito Enchiladas instructions
- Spread ground beef across the bottom of a large pot. Season with "Mexican Dry Rub".
- Add onions and salt. Stir. Brown beef thoroughly. Add diced tomatoes and 2 C salsa during last 2 minutes of cooking. Reduce until nearly dry..
- Distribute beans evenly in the middle of each tortilla..
- Distribute beef, rice, remaining salsa, and cheese in each tortilla..
- Spray a casserole dish with non-stick cooking spray. Pour enough enchilada sauce to cover the bottom..
- Roll each burrito and place in casserole dish. Pour remaining sauce atop each tortilla..
- Bake uncovered at 400° for approximately 10 minutes or until sauce is bubbly..
- Alternatively, top each burrito with an avocado slice and/or a sprinkle of chihuahua cheese..
- Garnish with cilantro and/or lime if desired..
- Variations; Guacamole, avocado, roasted bell peppers, jalapeños, swiss cheese, chihuahua cheese, cinnamon, pork, chicken, shrimp, black bean puree, mango or pineapple salsa, ranchero salsa, tomatillo salsa, peach-mango salsa, grilled pineapple or corn, coriander seed, cotija, cayenne, crushed pepper flakes, queso fresco, serrano peppers, poblano, habanero, ancho chile, chipotle, smoked paprika, crema, cilantro-lime rice, pinto or black beans, green enchilada sauce, mole, nopalitos, tamarind, romaine, salsa verde, pico de gallo, nacho cheese, goat cheese, chili powder, dried onion soup mix, tequila, beer, thyme,.
Well, technically no, because of the flour tortilla. But this variation has garnered a name of its own and is often called a "wet burrito" or a "smothered burrito." While not the most appetizing names, they do easily mark this distinction. And if you're feeling especially indulgent, you can make a deep fried burrito, otherwise known as a chimichanga. In a baking dish, arrange your burritos in a line next to each other. For this instructible im showing a small pan.