When I was 17, I got up way too early on a Sunday morning. But it was for a good reason. I was going with my youth group to serve breakfast at a homeless shelter.

I turned on the little 7″ TV in the kitchen to keep me company while I eating my breakfast- and to keep me awake. Unfortunately, there isn’t much on at 5:30 in the morning. After passing up all the infomercials, I did manage to find a cooking show making enchiladas.

Now mind you, this wasn’t food network or anything, remember it was a 7 inch screen. But I love Mexican food and my mom had never made enchiladas, so the show grabbed my attention.

Most enchiladas are filled with just cheese or there might be some chicken thrown in with that cheese. But these enchiladas were more. There were tomatoes and beans and corn.

It looked delicious on that tiny 7″ kitchen TV. So I quickly grabbed the only thing I could find- a leftover mail envelope that hadn’t made its way to the trash. I scribbled all I could remember on the back of it.

I treasured this envelope for years. You see, once upon a time, I wasn’t much of a cook, but because of this envelope with the recipe scrawl, I have always made great enchiladas.

These enchiladas became my go to recipe for impressing roommates, my family, my husband when we were dating. Not to mention anytime I didn’t want to have to cook for a few days. I make a big batch so there are always leftovers because one night of these enchiladas is never enough.

That ratty envelope with food stains on it stuck around for a while. Somewhere along the way it disappeared as it was just a skeleton of what this recipe became. This was the first recipe I ever got creative with. I made changes, I added to it. Playing with this recipe really gave me the confidence to keep being creative in the kitchen.

So enjoy the drool worthy photos and make it for dinner tonight because then you won’t have to cook tomorrow either! Or make two pans, one for tonight, and the other can go in the freezer because it freezes beautifully. I know you will love these enchiladas as much as my husband does!

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Favorite Burrito Style Enchiladas
  1. Mix the chicken, beans, tomatoes, corn, and onion together in large bowl.
  2. In a small bowl, mix all of your spices together.
  3. Add the spices and cheese to the meat mixture and mix well.
  4. Pour about 1/4 cup of enchilada sauce in the bottom of a 9x13 pan. Place two hefty spoonfuls of mixture on tortilla and roll. Place the rolled up tortilla in 9x13 pan.
  5. Continue rolling tortillas until your 9x13 is full. Dont be afraid to squeeze these guys close together. Use a second pan if necessary. Pour remaining sauce and sprinkle remaining cheese on top.
  6. Cover with aluminum foil. Bake at 350 degrees for 20 minutes to heat through and melt the cheese on top.
  7. Serve with sour cream if desired. Enjoy!!
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4 thoughts on “Favorite Burrito Style Enchiladas”

  1. I loved the story. I’d never heard it before. And you’ve never made these for your parents! They sound delicious. We’ll have to try them, because Dad and I love enchiladas.

  2. Really? I’m pretty sure I’ve made these for you! I was living at home when I wrote down the recipe so I know I’ve made them. You have just forgotten! Love you! Thanks for reading and commenting!

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