I'M A BURRITO RECIPES
EASY BURRITO CASSEROLE - SECRET FAMILY RECIPE - THE GOLDEN ...
This easy burrito casserole recipe is mouth-wateringly delicious, simple to make, cheap as hell, and is an easy weeknight dinner. This is a burrito casserole with frozen burritos, as opposed to fresh ingredients (which makes it all the better). It's also the best burrito casserole with enchilada sauce you'll ever eat. Enjoy!
Provided by Kelsey Todd
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat your oven for 375 degrees F.
- Unwrap the 8 to 12 frozen burritos. The amount of burritos you’ll be able to fit is dependent on what size baking/casserole dish you decide to use.
- Open the two cans of enchilada sauce (or one large can) and pour it liberally over your burritos.
- Take one whole bag of shredded Mexican cheese and spread it over the top of the enchilada sauce-soaked burritos until you have a full layer of cheese.
- Empty the juice from 1, 10 oz can of sliced or whole black olives and then drop the olives onto the casserole.
- Add dollops of sour cream, evenly spread, across the top of the burrito casserole.
- Place the burrito casserole, uncovered, into the oven and bake for 45 minutes.
- You need to tread lightly with this burrito casserole and give it some time to cool down.
Nutrition Facts : ServingSize 1 burrito, Calories 260 kcal, CarbohydrateContent 39 g, ProteinContent 9 g, FatContent 7 g, SaturatedFatContent 1.5 g, CholesterolContent 5 mg, SodiumContent 510 mg, FiberContent 4 g
EASY DELICIOUS MEXICAN BURRITOS RECIPE | MY URBAN TREATS
Easy chicken burritos with homemade guacamole and delicious spices. Ready in just over 20 minutes and actually quite healthy too. Here is how to make them.
Provided by Roman Horwarth
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6
Number Of Ingredients 18
Steps:
- Chicken Filling
- Guacamole
- Folding Burritos
Nutrition Facts : ServingSize 200 g, Calories 596 kcal, CarbohydrateContent 43 g, ProteinContent 29 g, FatContent 35 g, SaturatedFatContent 11 g, CholesterolContent 103 mg, SodiumContent 1234 mg, FiberContent 7 g, SugarContent 6 g
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- Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and sauté until soft. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken and about 1/2 cup enchilada sauce, or until the chicken is fully coated. Toss until evenly combined. Stir in lime juice, and season with salt and pepper to taste. Working one burrito at a time, lay a tortilla on a cutting board or clean working service. Add a scoopful each of rice and beans to the center. Add the chicken mixture then top with a small handful each of both cheeses. Reserve about ½ cup of cheese total to sprinkle on the burritos before baking. Roll the burrito tightly and place in a large casserole dish. Repeat with remaining tortillas. Pour the remaining enchilada sauce over the burritos then sprinkle the extra cheeses on top. Cover until the cheese is melted, about 15 minutes. Garnish with cilantro and serve with sour cream and hot sauce, if desired.
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