Enchilada-style burritos
Prep time
Cook time
Total time
Enchilada sauce, dirty rice and a versatile recipe make for a fun way to change up the typical burrito. This recipe--if you throw in the black beans--makes enough for to two 9x13-inch pans. If I'm not making this dish for a large group, then I freeze the second pan for a future Taco Tuesday dinner. You can also freeze the leftover filling if you don't want to make an extra pan of burritos.
Recipe type: Main dish
Cuisine: Mexican
Serves: 8
  • 2-4 chicken breasts, cooked and shredded
  • 1 (8-oz) package Zatarain’s New Orleans Style Dirty Rice Mix
  • 1 (15-oz) can black beans, drained and rinsed (optional)
  • 1 small can diced green chilies (optional)
  • 1 lb. cheddar cheese, grated (or 3-4 cups shredded Mexican blend cheese)
  • 10-15 burrito-size flour tortillas
  • 2 (10-oz) cans mild enchilada sauce
  • 1 small can diced olives
  • Shredded lettuce
  • Sour cream
  • Guacamole
  1. Preheat oven to 350 degrees.
  2. Cook rice using directions on back of box (minus the meat). Add shredded chicken, black beans and green chilies. Mix well.
  3. In a 9x13-inch pan, pour a small layer of enchilada sauce. Put ½ cup rice mixture and ¼ cup cheese in a tortilla and roll burrito style. Repeat for remaining tortillas.
  4. Arrange in pan and top with remaining sauce, cheese and sliced olives. Cover with foil and bake 25-30 minutes.
  5. Top with shredded lettuce, sour cream and guacamole.
Recipe by Half-Scratched at https://www.halfscratched.com/enchilada-style-burritos/