Time to vear away from chicken for a minute. Tonight’s dinner consists of wet Burritos!
I actually did a little research because as an at home chef I wasn’t particularly clear on what the difference may be between the wet burrito and an enchilada. Turns out wet Burritos are traditionally made with flour tortillas and enchiladas usually use corn tortillas. It also my new understanding that enchiladas don’t usually have cheese on top. Otherwise they are fairly similar. A filled tortilla topped with a red chili pepper sauce.
Here is what you’ll need!
10 flour tortillas
1lb ground beef browned and drained
1 pkg precooked wild rice
1/2 can refried beans
1 md onion chopped
1 can enchilada sauce
2c mozzarella cheese
Shredded lettuce
Sour cream
Optional diced tomatoes and sliced black olives
In a large sauce pan brown and drain the meat add onion, rice and beans heat through. Add filling to shells, roll up and place in a 9*13 baking pan. Once all shells are filled pour sauce over them and top with cheese. Bake 350°F for 10minutes or until cheese is melted and slightly browned.
Top with lettuce and a dolup of sour cream and serve immediately! Enjoy!
