Wednesday and Thursday nights were Mexi nights at my house. I love Mexi nights! You just throw a bunch of yummy stuff together, add some Mexican spice and melt some cheese – then voila! Or perhaps I should say, Ole!
Burritos are made with flour tortillas. Enchiladas are made with corn tortillas. There may or may not be other differences, but let’s not split hairs. This recipe is for burriladas, which is just my version of a burrito and an enchilada mixed together. (The grocery store didn’t have corn tortillas.)
You know you want some of this cheesy goodness. This recipe is cheap, easy, and filled with easy-to-find ingredients. I wasn’t going to post a recipe since I was basically throwing stuff together, but it just turned out so darn tasty!
Plus, I thought y’all might like a reason to have a little Friday Fiesta if you want to cook this up tonight.
- 1/2-3/4 lb. chicken breasts (I used about 3/4 or just under.)
- 1 medium yellow onion, diced
- 1 jalapeno, diced
- 2-3 big handfuls of fresh spinach
- 1 cup and 3/4 cup shredded cheese, divided***
- 1 cup fat-free refried beans
- 8 flour tortillas (I used a low-carb wheat variety.)
- 1 can enchilada sauce of choice
*** I used TJ’s Light Mexican Blend, but I think queso blanco would be fabulous. If you’re less concerned about the calories, I’d add more cheese too, but I guess that’s a given.
Preheat oven to 350 degrees F.
Cut your raw chicken in chunks/cubes while you bring a pot of water. Boil the chicken until cooked through and no pink remains. This may take about 10 minutes. Meanwhile, cook your onion and jalapeno in a non-stick skillet. I simply sprayed mine with my olive oil mister.
Remove the onion and pepper from the burner and allow to cool. Drain the chicken and place it on a plate. Pull the chicken chunks into bite-size bits with two forks.
In a large bowl, thoroughly mix chicken, onion, jalapeno, spinach, cheese, and beans with your hands. Begin filling and rolling this mix into the tortillas. Place each tortilla in a 9×13 baking pan that has been sprayed with cooking spray or greased. Pour the enchilada sauce on each “burrilada.”
Cover the pan and bake for 20 minutes. Then uncover, top with remaining cheese, and bake uncovered for an addition 5-7 minutes.
Now you have an extra 3/4 cup refried beans, don’t ya? I recommend splitting it between two salsa egg breakfasts, but that’s just my opinion.
- What’s your favorite: burritos, tacos, enchiladas, or other?