Dinner/ Featured

Oven Baked Burrito ‘Chiladas

Perfect for those busy weeknight meals!

Ingredients:

  • 1 lb Ground Beef (Chicken is good too)
  • 1 Onion, diced
  • 1 Bell Pepper, diced (color of your choice)
  • 1 Packet Taco Seasoning
  • 1/2 c Water
  • 1 c Cheese, grated (I used cheddar)
  • Sliced Black Olives (optional)
  • 1 large can Enchilada Sauce
  • 1 can mild Rotel
  • Flour or Corn Tortilla Wraps

In a large skillet brown ground beef, add onions and peppers and cook until tender. Add Rotel. Add taco seasoning and water. Simmer until water cooks out and sauce thickens.

Add enough of the enchilada sauce to coat the bottom of a large baking dish. Spoon mixture into tortilla shell, add a little cheese, fold and tuck ends rolling up. Place into a baking dish. Sprinkle the remaining cheese on top with black olives. Cover with the remaining enchilada sauce.

Bake at 350 degrees 25-30 minutes until cheese is melted and sauce is hot and bubbly. Serve with a dollop of sour cream if desired.

Variation – Try it with shredded chicken. Tastes great!

Oven Baked Burrito 'Chiladas

Print Recipe

Ingredients

  • 1 lb Ground Beef (Chicken is good too)
  • 1 Onion, diced
  • 1 Bell Pepper, diced (color of your choice)
  • 1 Packet Taco Seasoning
  • 1/2 c Water
  • 1 c Cheese, grated (I used cheddar)
  • Sliced Black Olives (optional)
  • 1 large can Enchilada Sauce
  • 1 can mild Rotel
  • Flour or Corn Tortilla Wraps

Instructions

1

In a large skillet brown ground beef, add onions and peppers and cook until tender. Add Rotel. Add taco seasoning and water. Simmer until water cooks out and sauce thickens.

2

Add enough of the enchilada sauce to coat the bottom of a large baking dish. Spoon mixture into tortilla shell, add a little cheese, fold and tuck ends rolling up. Place into a baking dish. Sprinkle the remaining cheese on top with black olives. Cover with the remaining enchilada sauce.

3

Bake at 350 degrees 25-30 minutes until cheese is melted and sauce is hot and bubbly. Serve with a dollop of sour cream if desired.

4

**Variation - Try it with shredded chicken. Tastes great!

See it at Rare Online News

See it at Meal Plan Monday

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17 Comments

  • Reply
    teresa darlene
    April 1, 2016 at 6:35 pm

    This is also good if you add spanish rice to the mixture

    • Reply
      Julia
      April 3, 2016 at 2:29 am

      That's a great idea! I use rice sometimes πŸ™‚

  • Reply
    Anonymous
    April 30, 2016 at 5:00 pm

    What are the nutritional facts on this recipe?

    • Reply
      unknown
      May 1, 2016 at 1:09 pm

      who cares, if you do then don't make them

    • Reply
      Julia's Simply Southern
      May 2, 2016 at 9:44 pm

      I'm sorry I can't provide nutritional information. I operate this blog on a small budget to keep if free for people to enjoy. There are pay to use software programs you can add ingredients into and it will give you that information. I would recommend checking labels of ingredients used and doing the math. I cook for my family and share the recipes.

    • Reply
      MNCraftQueen
      September 24, 2016 at 10:09 pm

      You can actually use SparkRecipes.com to figure out the nutritional information for free.

  • Reply
    Anonymous
    May 1, 2016 at 2:06 pm

    how many does it make?

    • Reply
      Julia's Simply Southern
      May 2, 2016 at 9:27 pm

      It depends on how much filling you add, typically 6-8. If you add a little less you could make up to 10.

  • Reply
    LGraham
    May 1, 2016 at 9:42 pm

    I'm assuming the first "add" of enchilada sauce is IN the baking dish and Not in the meat mixture. The instructions are far from clear.

    • Reply
      Ronda Stevenson
      May 2, 2016 at 12:07 am

      Seems clear to me. I think you have it figured out …coat bottom of baking dish with some sauce, then continue.

    • Reply
      Julia's Simply Southern
      May 2, 2016 at 9:30 pm

      You want to add some of the enchilada sauce to coat the bottom of the dish. πŸ™‚

    • Reply
      Anonymous
      August 29, 2016 at 4:04 pm

      I can't help but be surprised at the rudeness here…Just ask a question if you have one, you don't have to judge the way it's written and make sure she feels inferior. How about you start your own food blog, LGraham…
      And just like Ronda Stevenson, I thought the directions were as clear as could be!
      Thank you, Julia! This dish sounds yummy, and I needed an idea for the chicken stewing in my crock pot all day! πŸ™‚

  • Reply
    Ronda Stevenson
    May 2, 2016 at 12:07 am

    This looks and sounds tasty…and simple. Must try.

  • Reply
    Anonymous
    August 30, 2016 at 8:05 pm

    Can these be frozen and if so, how would one reheat them. I just cook for two and I am pretty good at it but hate to open packages or cans for a recipe and only use half.

    • Reply
      Julia's Simply Southern
      August 31, 2016 at 1:11 pm

      They can be frozen! I have done that many times. When cooled wrap individually and freeze. You can reheat in a microwave until warmed through.

  • Reply
    Miz Helen
    May 9, 2017 at 8:36 pm

    Your Oven Baked Burrito Chiladas look awesome! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

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