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.
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 & 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?