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“My good friend brought these to us after we had a baby. I had to have the recipe!”
READY IN:
1hr 10mins
SERVES:
6
YIELD:
10 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Start by cooking the rice in a saucepan according to package directions. When finished remove from heat and set aside.
  2. While that is cooking, sauté the onion and garlic till opaque. Salt to taste.
  3. Add chicken to the pan and cook through.
  4. Add taco seasoning to chicken.
  5. When chicken is coated and cooked, add beans (rinsed and drained) and tomatoes (not drained!) to chicken mixture. Heat through.
  6. Pour 1/4 cup of the enchilada sauce into a greased 9x13 glass pan. Spread evenly over the pan.
  7. Add a spoonful of rice and chicken mixture to each room temp tortilla, roll into a burrito and lay seam side down in the pan. Appx. 6 burritos fit in a pan.
  8. Pour the rest of the enchilada sauce over the burritos.
  9. Cover with cheese.
  10. Bake at 350 for 30-40 minute.

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