Oven Baked Burrito ‘Chiladas
In this post I’ll be sharing an easy recipe for Oven Baked Burrito ‘Chiladas.
This is a delicious recipe and perfect for those busy weeknight meals! It is versatile as well and can be adjusted to use the ingredients that you have on hand.
In case you might be wondering what a burrito ‘chilada is….it’s my version of smothered burritos.
When I originally posted this recipe back in 2016, it quickly became the most popular recipe on the blog and held the number one spot for a year.
I was introduced to this dish many years ago from a dear friend who made wonderful smothered burritos. These burrito ‘chiladas are wonderful for your home cooked Mexican cuisine dinners and for Cinco de Mayo!
Ingredients:
- A pound of Ground Beef (Chicken is good too)
- Onion, diced
- Bell Pepper, diced (color of your choice)
- A Packet of 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
Oven Baked Burrito ‘Chiladas
As I mentioned, this recipe can easily be adjusted. If you don’t have sliced black olives on hand then just leave them out.
Want to add in some refried beans, go ahead, or even Spanish style rice would be delicious.
Baked Burrito Enchiladas
In a large skillet brown the ground beef then add the onions and peppers and cook until tender. Next, add the Rotel. Add taco seasoning and water. Stir to combine everything together and 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.
Smothered Baked Burritos
Variation – Try it with shredded chicken. Tastes great!
Baked Burritos with Enchilada Sauce
Oven Baked Burrito ‘Chiladas
Ingredients
- 1 lb Ground Beef
- 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
- In a large skillet brown the ground beef until done then add the onions and peppers and cook until tender.
- Next, add the canned Rotel tomato mixture.
- Next, add the taco seasoning and water. Stir to combine.
- Simmer until the water cooks out and the sauce thickens.
- Next, add enough of the enchilada sauce to coat the bottom of a large baking dish.
- Next, assemble by spooning the beef mixture into a tortilla shell, along with some of the shredded cheese then fold and tuck ends rolling up.
- Place the burrito into the baking dish. Repeat until the baking dish is full.
- Sprinkle the remaining cheese on top of the burritos 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.
Notes
Nutrition
Oven Baked Burrito ‘Chiladas
About Julia
Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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This is also good if you add spanish rice to the mixture
That's a great idea! I use rice sometimes 🙂
What are the nutritional facts on this recipe?
who cares, if you do then don't make them
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.
You can actually use SparkRecipes.com to figure out the nutritional information for free.
how many does it make?
It depends on how much filling you add, typically 6-8. If you add a little less you could make up to 10.
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.
Seems clear to me. I think you have it figured out …coat bottom of baking dish with some sauce, then continue.
You want to add some of the enchilada sauce to coat the bottom of the dish. 🙂
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! 🙂
This looks and sounds tasty…and simple. Must try.
Thank you Ronda. I hope you enjoy 🙂
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.
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.
@Julia’s Simply Southern, just tried this tonight . Simple easy to understand instructions and tasted great !!! Thank you.
I’m so happy that you enjoyed it.
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
Can I make these in morning put in fridge bake later in day?
You sure can! You may have to bake them a bit longer so that they heat all of the way through since they’ll be cold when you put it in the oven.
Making tonight. Sounds perfect!
I hope that you enjoy!
In going to make these today!!
Carol,
I hope that you enjoy the recipe! Thanks so much for stopping by.
~Julia
Thank you so much for sharing your recipe! My husband loves Enchiladas so I’m looking forward to making this for him. Looks delicious!
God Bless 🌺
I hope that y’all enjoy the recipe! Thanks for stopping by.
~Julia
Thank you for this post. I am saving on my receipe board.
Looks good and sounds easy!
I hope you enjoy the recipe!
If I was doing shredded chicken, would you make the chicken in the crockpot or oven and which ingredients with just the chicken prep?
Danelle,
You can prepare the chicken in any way that is easiest for you. It can be cut into small pieces and cooked in a skillet. A Crock Pot is a great option and then you can just shred the chicken. You’ll want to season the chicken just like you would ground beef for the burritos, usually with a taco seasoning.
Very good. Used a 9×13 baking dish. Added green onions to top. Increased the cheese amount to almost 1# of Mexican cheese (3 cheeses, shredded). Also used the Rotel tomatoes with Serrano peppers instead of the plain Rotel. Made 6 large enchiladas. Will definitely make again.
I made this recipe, almost as directed except I did not use ground beef and instead used diced rotisserie chicken. I sautéed one Vidalia onion and one diced red bell pepper in 2 tablespoons of olive oil until softened, and then added the rotisserie chicken and heated until it was heated through. I followed the recipe after that as directed, but based on the portions, I put in each enchilada, I only ended up with four instead of six enchiladas, which was just fine in my case. This was a very tasty recipe that I will be making again and again!
These sound really good. I make my own enchilada sauce. I would add a little kick to it with some chopped jalapeños a d use pepper jack cheese. Can’t wait to try them.
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My husband loves these! I did add some refried beans the second time I made them and they really tasted like knock off encharitos! Thank you for the great recipe!
I’m so happy that y’all are enjoying using this recipe.
~Julia
I made this and did not have the rotelle so I used a can of chili with beans instead, and it was the bomb!
I’ve been making a variation of your recipe for years. In Colorado, we call this dish Smothered Burritos. It really is delicious especially on a cold winter’s night.
Still one of our favorite recipes, we add a slather of Doctored up refried beans and the mixture with cheese. We combine red and green sauce as well. Top with the mixture, cheese and half olive, (daughters request). These are even better leftover.
Thank you for your recipes.
Dave
Hi Dave! I am so happy that you enjoy using this recipe to create your own wonderful home cooked meals!