Burrilada is what you get when you transform a burrito into an enchilada. I really wanted to call this recipe Easy Enchiritos which I think sounded better, but Taco Bell already trademarked the name, “Enchirito,” so Burrilada it is.
This recipe continues our Pantry Cooking Series. Today’s recipe begins with frozen burritos. These particular burritos had been abandoned in our freezer long enough that they were beginning to show signs of freezer burn, but that did not deter me. I trusted that by adding sauce to them, the freezer burn would be undetectable when we were done, and I was right.Jump to Recipe
What will you need to prepare this recipe?
From the Pantry
- Canned Enchilada Sauce
From the Refrigerator
From the Freezer
- Frozen Burritos or Chimichangas
This recipe is great, not only during a pantry challenge, cut also on any night when you don’t want to make a complicated meal. This really requires no measuring, and it’s easy to make a side dish while this bakes.
I poured a small amount of the enchilada sauce into the bottom of a baking pan that would fit inside my toaster oven then I arranged the burritos in the pan.
Next, I topped the Burritos with canned enchilada sauce, trying to ensure that all of the surfaces were covered.
The shredded cheese was sprinkled on top, and the whole thing was ready for the oven.
The burritos baked at 375 degrees for about 35 minutes until the cheese was completely melted and the burritos heated through.
The final product was delicious. These contain a lot of calories, so you really only need one of them for a serving.
I only had sour cream to use to top them with, but they would be good topped with sour cream, black olives, shredded lettuce, chopped tomatoes, and sliced green onions, too.
We served these with some leftover Spanish rice and some corn, but a green salad would also be a great accompaniment.
This recipe fed our family of five without leftovers because some of the male members of our household felt the need to eat two burritos instead of one, but that’s okay. They’ve been working hard, so they needed the extra calories.
Give our recipe for Burriladas (or Easy Enchiritos) a try, and let us know what you think by leaving a comment below. Do you think this was a good use of a frozen burrito? Have you ever made anything like this?
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- 8 frozen burritos ($2.98)
- 1 (10 oz) can enchilada sauce ($1.49)
- 1 cup shredded cheese ($0.79)
- Optional Toppings: sour cream, shredded lettuce, olives, green onions, and chopped tomato
- Preheat oven to 375
- Put 1 – 2 tablespoons of enchilada sauce in the bottom of a baking pan that has been sprayed with non-stick spray.
- Arrange Burritos in a single layer over the enchilada sauce.
- Pour remaining enchilada sauce over top of the burritos ensuring that it completely covers the top.
- Evenly sprinkle shredded cheese over the sauce.
- Place pan in oven and bake at 375 degrees for 30 – 40 minutes, or until Cheese is melted and the burritos are heated all the way through.
- Serve with your favorite toppings.
The following nutrition information is for one Burrilada prepared according to the recipe above without additional toppings.
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.