Hello there! Welcome back to RTL! This week for Whats Cooking Wednesday is Cheesy Enchilada Burritos. It is the essential simple, easy RV meal idea that will have your spouse and kids saying YUUUUMMMMMM…. and then asking for seconds!
I have made this dish two times this week. I kid you not! We have only made this at home so far, but it is going on our list of meals to be made in the RV during our month long trip later this year. Our camping trips this summer have been about grilling, grilling, and more grilling summer foods. Now that we are getting into fall time here in NC, we have been wanting to change it up a little bit.
This cheesy enchilada burrito recipe is so simple and good, we decided to share it with all of you guys! These burritos are like the best of both enchilada and burrito worlds, smashed together. I am a simple mom. My meals need simple ingredients, not too much prep time, and super easy to put together. This recipe checks all the marks! As long as your camper has an oven, give this one a try!
The Recipe
Cheesy Enchilada Burritos
Cheesy enchilada burritos is an amazing RV meal idea will have your taste buds thinking they are eating at your favorite Spanish restaurant downtown. Not only is this recipe simple and quick, but kids and adults of all ages will love it. I am gluten sensitive, so it is super easy to make this gluten-free or not. Sub out the flour tortillas for gluten free and TA-DA! Everyone is a happy camper!
Ingredients
- 1/2 Sweet Onion
- 2 Cloves Garlic
- 2 tsp olive oil
- 2 Cups shredded chicken (you can use a rotisserie chicken or pre-shredded)
- 1 can enchilada sauce (red or green)
- 1/2 lime or squeeze of 100% lime juice
- Pinch salt and pepper
- 2 Cups White rice- jasmine, white, or any kind will work
- 1 Can Black beans (drained and rinsed)
- 1 Cup Cheddar Cheese
- 1 Cup Monterey Jack Cheese
- 1 Package Tortillas (we use Gluten Free)
- Handful chopped cilantro (for topping and garnish)
- Sour Cream (for topping)
- Avocado (for topping)
Make it!
The chicken mixture
- Shred up meat from rotisserie chicken if you did not grab pre-shredded. You can use two forks to shred up chucks of chicken in a bowl. Put shredded chicken off to the side.
- Dice up half an onion (I like to dice them up super fine, but this is just our preference). Dice up 2 cloves of garlic (or run through a garlic press if you have one).
- In a large skillet, saute diced onion over medium-high heat with olive oil until onions are translucent. Once onions are starting to caramelize, add in diced garlic. Saute onions and garlic together for about 30 seconds or until the garlic smells oh so delicious.
- Add 2 cups of shredded chicken into the skillet. Add about 1/2 a can of enchilada sauce on top of the chicken. Fold the sauce into the chicken to coat well. You just want to make sure you coat the chicken but don’t add to much where it is swimming in the sauce.
- Add in the secret weapon- lime juice! Squeeze 1/2 a lime or about 2 tsp of 100% lime juice over the chicken mixture.
- Season with salt and pepper. Continue to fold in all ingredients until evenly mixed.
- Drain and rinse the can of beans.
- Prepare your rice according to its package instructions. We use 90 second microwavable packages for ease (hello time saver!).
On to the burritos
- Now that you have made your chicken mixture, get ready to make some burritos!
- Preheat your oven to 350F.
- Grab a 9×11 glass dish, or something similar you have on hand. I always spray my pans with olive oil (or PAM).
- Take 1 tortilla and lay down on a flat surface. Add a large spoonful each of chicken mixture, rice, and black beans. Top with your favorite cheese. Cheddar cheese on the inside is yummy, but can be subbed our for your favorite. PRO TIP: Add all ingredients towards one side of the burrito for easy rolling and folding.
- Start rolling up your burritos. Place seam side down. PRO TIP: Fold sides of tortilla in first, then roll over. When half the burrito is rolled up, fold the sides in again and continue rolling. This should leave you with a nice, tight burrito.
- Rinse and repeat until glass dish is filled up with awesomely rolled up burritos.
- Top burritos with remainder of enchilada sauce.
- Add shredded monterey jack cheese to the top.
- Make it look pretty with chopped cilantro.
- Cook at 350F for about 20 minutes.
- Top your cheesy enchilada burrito with sour cream, more cilantro, avocado or any other topping from your imagination.
- Pair this dish with some fried plantains as seen in the video and BOOM!
There you have it! Enjoy this amazingly easy, cheesy awesomeness at home, on the go, or wherever you have an oven! Let us know if you like this recipe or tried it for yourself! We want to see your creations!
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