Easy Chicken & Bean Wet Burritos {recipe}

Posted on Dec 6, 2012 | 2 comments

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Ok guys, what’s the difference between a wet burrito and an enchilada?  Is it really just the size of tortilla?  A little tortilla leaves the filling exposed, while a big burrito-sized tortilla tucks everything into a nice little package.  Is that all it is?!

I took a look on Wikipedia, and there’s mention that enchiladas are made with corn tortillas, while burritos are made with flour tortillas—but, I’m certain I’ve had flour tortilla enchiladas at Mexican restaurants…  Plus, wet burritos are often called “enchilada-style” burritos.

Beats me.

easy chicken and bean enchiladas

Tonight, I was in the mood for something warm and gooey and hearty and comforting.  Normally, this sort of craving would be assuaged by my sausage lasagna or a vat of creamy mashed potatoes, but this time around I opted for cheese and beans.  You see, thanks to the folks at Cabot Cheese, I entered the week with eight bricks of assorted cheeses in my fridge.  What’s a girl to do with EIGHT bricks of cheese?  Cheese dip, cheeseburgers, cheese grits, cheese-on-a-stick…  Yes.

But let’s get back to dinner.  Cheese and beans and chicken wet burritos and/or enchiladas:

easy chicken and bean enchiladas (2)

 

Easy Chicken & Bean Wet Burritos

Adapted from Fabulous Wet Burritos on Allrecipes.com

  • 1/2 cup white onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 4.5 ounce can diced green chiles
  • 1 can fat-free refried beans
  • 1lb cooked chicken breast, shredded *see note
  • 1 can enchilada sauce
  • 5 low carb tortillas (I used Trader Joe’s brand, which are 8 inches across)
  • 2 ounces shredded cheese (I used Cabot Light Sharp Cheddar)

Heat a large skillet coated with cooking spray over medium high heat, add onion and garlic and saute until tender.  Stir in the cumin, salt, and black pepper, then add green chiles and refried beans.  As the beans warm and loosen up, add in the shredded chicken and stir to combine.

Spray a 9×9 baking dish with cooking spray, then lightly coat the bottom of the dish with enchilada sauce.  Divide the bean mixture evenly among five tortillas, rolling each tortilla tightly, then placing seam side down in the dish.  Top with additional enchilada sauce and cheese.

Cover the dish with foil, and bake at 350 for 20 minutes, removing the foil for the last five minutes.

Stats per wet burrito, as prepared:  254 calories, 26g carbs, 4g fat,  30g protein, 12g fiber

NOTE:  Leftover chicken works great in this recipe, as does rotisserie chicken.  Alternatively, you can boil chicken breasts for ~12 minutes, which makes them very easy to shred with the tines of two forks.

So, what would you do with eight bricks of cheese?

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2 Comments

  1. Howdy! I just found your recipe while looking to find out if I needed to cover and bake or bake uncovered… I usually throw things together and THEN look for recipes… lol… My concoction matched yours pretty closely — I didn’t use chiles or salt/pepper and I used mexican blend cheeses and threw some guacamole in the mix (hidden veggies ftw!)

    Anyway, thought I’d comment because of your confusion about enchilada vs burrito. Enchiladas are customarily made with corn tortillas and burritos made from flour – but when Mexican food became popular in the US, it also became more USianized (Can’t say Americanized, as Mexico *is* part of the Americas, but you get my point, I hope) and the Mexican restaurants, even the “Authentic” ones, had to meet the demands for our tastes – which included more sour cream and flour tortillas and portable (ie. non-wet burritos you can eat in your car).

    Hope that helps.

    And thanks for posting – it smells heavenly and I can’t wait to dig in!

    • Hey there! Thanks for the comment and awesome information!! Hope dinner turned out :)

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