Chicken Burritos with Enchilada Sauce

This recipe makes about 19-20 burritos! I rolled, sauced, and baked 10 of the burritos. The rest of the sauce and burritos were wrapped separately and frozen for later.

Burrito Ingredients:

1 box of Spanish rice, cooked per box instructions

1 cup chopped onion

1 can 15.5 oz drained pinto beans

1- 8 oz cream cheese, softened

2- 8 oz blocks of shredded pepper jack cheese

1- 8 oz block of shredded colbey jack cheese

1/2 teaspoon salt

4 cups shredded chicken. I used rotisserie chicken

20 burrito size flour tortillas, warmed in the microwave for ease of wrapping

Burrito Directions:

Stir all ingredients (saving 2 cups of cheese) together and fill each tortilla. Place in a greased casserole dish. Make enchilada sauce and pour over the burritos. Add 2 cups of cheese to the top of the burritos. Bake uncovered at 350 degrees for about 45 minutes.

Enchilada Sauce Ingredients:

1 chopped onion

1 clove garlic minced

2- 16 oz cans diced tomatoes, undrained. I used fire roasted

1- 15 oz can tomato sauce

2- 4 oz can diced green chiles

1 teaspoon sugar

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried cilantro

1/4 teaspoon salt

3/4 cup sour cream

Enchilada Sauce Directions:

Sautee onion and garlic in a pot. In a blender, add diced tomatoes and puree. Add tomato puree, tomato sauce, chiles, and seasonings to pot with the onion and garlic. Bring to a boil and simmer for an hour. Stir in sour cream.

Comments

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