Chicken and Bean Burritos Enchilada Style

OK, before you decide that I’m going too far south of the border, keep in mind that Cinco de Mayo is just a few days away.  I’m offering you yet another option.

One of our favorite dives is a place called Mexican Villa in Springfield, Missouri.  I use the word “dive” in the most reverential manner.  They serve an amazing Burrito Enchilada Style.  Some in our family refer to it as the belly bomb.   Over the years, Anne and I have gotten smart about just splitting one.  Although there are occasions when I wish I had a few more bites.  This thing is filled with perfectly seasoned ground beef and refried beans.  It is then topped with the best red enchilada sauce and plenty of Monterrey Jack cheese.  Then it’s baked until it’s bubbly and gooey.

In their quest for some suggestion of healthy, the folks at the Villa add “salad” which is nothing more than a heap of shredded lettuce.

It’s all really good.  And it’s my inspiration for this dish.  I had some leftover seasoned chicken and went about building my own BES.  Since this was a spur of the moment thing, I had to reach for canned enchilada sauce.  Next time, I’ll make my own red.  Or, I suppose I could ask the Villa to overnight some of their sauce.

The result?  Terrific.  Big burrito-sized flour tortillas filled with chicken and cheesy beans.  Baked until they’re hot enough to burn the roof of your mouth.  You won’t mind.  Reach for a margarita to douse the flames.

Chicken and Bean Burritos Enchilada Style

Serves 4 – 6

1 small onion, chopped

1 tablespoon vegetable oil

2 cloves garlic, minced

1 can Ro*Tel Diced Tomatoes with Green Chiles

¼ cup fresh cilantro, chopped

teaspoon cumin, or to taste

1 teaspoon chili powder, or to taste

salt and freshly ground black pepper

2 cups cooked chicken, shredded

1 can fat-free refried beans

2 cans enchilada sauce, 14 ounces each

4 burrito-sized flour tortillas (10″)

2 cups Monterrey Jack cheese, shredded

Chopped tomatoes and lettuce for garnish

In a large skillet, sauté onion in vegetable oil until translucent.  Add garlic and sauté 1 minute more.  Add Ro*Tel, cilantro, cumin, chili powder, salt, and pepper.  Mix well and add shredded chicken.  Mix in 2/3 cup of the shredded cheese.  Taste and adjust seasonings, if necessary.

Grill pan

All-Clad pan E7954064 HA1 Hard Anodized Nonstick Dishwaher Safe PFOA Free Square Grill Cookware, 11-Inch, Black

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Preheat oven to 350°.  Spoon about a cup of enchilada sauce on the bottom of an 8″ x 10″ baking dish.  Heat tortillas in microwave for 20 seconds.  Spread ¼ cup refried beans onto tortilla 2 inches from edge closest to you.  Add ¼ of chicken mixture on top of beans.  Starting with the nearest edge, roll it over the bean/chicken mixture once.  Fold the edges to the right and left toward each other until they are snug against the roll of chicken.  Continue to roll the tortilla until it becomes a tight cylinder.  Place burrito, seam side down, into the baking dish.  Repeat with remaining 3 tortillas.  Pour remaining enchilada sauce over the burritos and top with the rest of the cheese.  Spray a sheet of aluminum foil with cooking spray and cover the dish, spray side down.  Bake for about 45 minutes or until sauce is bubbly.  Remove foil cover and return to oven to bake or broil until cheese is golden brown.  Garnish with additional cilantro, if desired, and serve with tomatoes and lettuce along side.

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