Sunday, November 3, 2013

Red Enchilada Burritos

Today I'll be telling the story of our favorite enchiladas.  It's a short story, but it has a yummy ending.  :-) Enchiladas are kind of a seasonal- meaning winter- dish for us, and it's a particularly popular one with the cook because it makes use of shredded chicken, which I always have too much of.  (Why: upcoming in a future post.)

These are really more of a red burrito, because they call for beans and rice...but feel free to subtract or add ingredients to your family's preference.  I think the beans really add a level of awesome to the dish, but the rice is certainly a personal call.  It's also a nuisance to make if you need only one cup for a try what I do: make up a big pot of rice and freeze it in one or two cup increments, depending on what you tend to use.

I'll cover my recipes for homemade refried beans and enchilada sauce in later posts, but for now you can use whatever you're used to using and have in your you need my permission.  :-)

This is a very flexible recipe, especially if you leave parts out. I end up with a different amount of enchiladas every time depending on how hungry I am and how heavily I load up each tortilla.  Really, the smartest thing you can do is to double (or triple) this recipe and then freeze the extra meat mix in one container, the sauce mix in another, and the extra beans in still another, and then next time you want to make enchiladas, all the ingredients are ready to pull out in the morning to thaw.  Dinner will be nothing but throwing it all together, no thinking or prepping involved. Bonus!

I don't recommend making the entire dish up and freezing it because tortillas are just-- well, they're drastically inferior after being frozen in liquid.  It won't take much effort to put the separate components into tortillas and you'll have a much superior product for it.  Trust me, I've learned this from unappetizing experience.  :-)

15 oz. refried beans
1 c. cooked rice
4 c. shredded cheddar
2 c. cooked chicken, shredded
        (leftover is awesome, but you can boil it quickly if you need it for dinner in an hour)
tortillas (4-6)
1 sm. can red enchilada sauce
1 can cream of chicken soup (recipe here)

In a medium bowl mix together rice, chicken, and half of the cheese.  Don't leave the cheese out of the interior mix-- you wouldn't think it could make a difference if there's cheese on top, but it really really does!

Spread a small amount of enchilada sauce in the bottom of your pan (after spraying it; this still seems to be crucial).

I do this step on a plate... spread each tortilla with a lining of beans, then a good layer of the chicken mix down the middle.  Roll each tortilla up and place seam-side down in your pan.

Once all your enchiladas are in the pan, whisk together the rest of the enchilada sauce and the cream soup in a saucepan.  This doesn't need to reach boiling; it only needs to get warm enough for the two to blend together well.

You don't have to go the cream soup route, but we were favorably impressed with the results; it's a creamy, less sharp flavored sauce.  Give it a shot before you write it off-- and I'll post a recipe soon on how to make your own so you don't have to feel guilty about cream soup recipes anymore. It will revolutionize your cooking.  :-)

Pour the sauce mix over the top of the enchiladas and top with the remaining cheese.

Bake @350 for 40 minutes until well bubbly.  Serve with lots of [full fat] sour cream!


  1. Looks and sounds delicious!

    Betty Figarelle

  2. When are you having these again??? ;-)