Post two of three in the Leftover Chicken Challenge Series – Baked Burritos With Cheese. If you missed the first post in this series click here: Nacho Soup. There are also several links to other recipes that utilize leftover chicken in that post.
So I was thinking is a baked burrito really a burrito or is it an enchilada wannabe? Let’s examine the differences between a burrito and enchilada to find out.
According to onthegas.org:
“There are two important differences between an enchilada and a burrito. First, burritos usually are made with flour tortillas, while enchiladas are usually made with corn tortillas. Second, you eat enchiladas with a fork. You pretty much have to – they’re literally smothered with sauce.”
Well, that description didn’t give me enough information so I kept digging.
Here’s what chowhound.com says:
“Burritos: While there are many regional varieties of burritos, the dish essentially consists of a flour tortilla that’s tightly wrapped around your choice of fillings, usually some combination of meat (ground beef and chicken being most popular), and refried beans.
In fact, its name actually alludes to the infinite possibility of filling options. The word “burrito” literally translates to “little donkey” in Spanish. While the origin remains unknown, it likely refers to the myriad of ingredients a burrito can contain, much like how a donkey can carry a lot on its back at once. As far as metaphors go, that’s pretty darn cute.
Enchiladas, on the other hand, consist of tortillas made from corn, not flour. While they too are rolled around a filling, the dish tends to be a little more elaborate. The tortillas are usually covered with a tomato and chili pepper sauce. In fact, the spicy addition is right there in the name, as enchilada is the past participle of Spanish enchilar, which literally means “to season (or decorate) with chili.” Red enchilada sauce is most common…”
There you have it. What do you think? I think I need to create a new name for this burrito and call it an enchirito. (enchilada and burrito combination). But then I googled that word and found out that Taco Bell has something like that on their menu with very different ingredients sooo…
My version of this baked burrito aka enchirito is so simple, you just mix ingredients together, roll in a tortilla, and bake.
Mixture of beans and chicken with onion and garlic and enchilada sauce.
Place on a flour tortilla (or corn if you prefer).
Add cheese on top.
Roll into burrito and place it in a baking dish.
Burritos waiting for a bit of sauce to pour over them. Cover with the rest of the cheese before baking.
Oh soo good when cooked and melted cheese oozes all over.
The last post in this series: Chicken Patties is coming up next!
Serves 4-6
Save RecipeIngredients
- 2 cups cooked chicken, shredded
- 1 cup pinto beans, drained (or black beans)
- 1 cup enchilada sauce
- 1 small onion, chopped
- 2 garlic cloves, chopped or minced
- 3/4 cup cheddar cheese
- 1/2 cup jack cheese
- 6 medium flour tortillas
- 1/4 cup lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- avocados
- hot sauce
- chopped cilantro
Instructions
- PREP: preheat oven to 350 degrees.
- In a large skillet, heat olive oil and then add onion, sautéing until tender. Add garlic and cook for a few seconds, until fragrant.
- Add chicken to onion mixture with 1/2 cup enchilada sauce. Toss to coat and then add lime juice and season with salt and pepper.
- Lay a tortilla on a clean working surface and dollop a spoonful of the chicken and bean mixture in the center. Sprinkle with cheese and roll into a burrito shape. Place in baking dish. Repeat until all mixture and tortillas are used.
- Pour remaining enchilada sauce of the burritos and sprinkle with the remaining cheese. Cover and cook about 15 minutes or until burritos are heated through and cheese is melted.
- Garnish with sour cream, hot sauce, and cilantro if desired.
Nutrition