Wet Burrito Enchiladas
Wet burrito enchiladas feature seasoned beef, savory beans, and melted cheese wrapped in tortillas, baked in flavorful sauce—perfect for hearty, family-friendly meals with bold flavors.
Ingredients
Instructions
- Mix hamburger and chopped onion and cook until done. Drain well.
- Add spaghetti sauce, salsa, liquid pepper, and seasonings; heat until bubbly hot.
- Place a portion of meat sauce and refried beans on a tortilla.
- Roll the tortilla and tuck the ends underneath.
- Place in a greased pan with the seam down.
- Pour remaining sauce over the tortillas and sprinkle with grated cheese.
- Bake until cheese is bubbly and hot.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or using a hotter salsa variety. If you're short on time, store-bought refried beans can save you some prep. You can also substitute ground turkey or chicken for the hamburger for a lighter option. To enhance the flavor, mix in some cumin or garlic powder along with the chili powder.
Serving Suggestions
These enchiladas are delicious served with a side of Mexican rice or a fresh salad, like Stephanie'S Taco Salad, for a balanced meal. Top with fresh cilantro, diced avocado, or a dollop of sour cream for added flavor. They also pair well with a refreshing margarita or a cold beer for a complete dining experience.
Storage & Reheating
Leftover Wet Burrito Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions but be cautious not to overheat, as this can dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Wet Burrito Enchiladas contains roughly 803 calories, with 29g protein, 136g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (88% of the Daily Value), iron (61% of the Daily Value), and protein (59% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2185mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas ahead of time, assemble them in the pan without baking, and cover them tightly. Store in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
What can I use instead of Ragu spaghetti sauce?
If you don't have Ragu spaghetti sauce, you can use any marinara sauce or even a homemade tomato sauce. Adjust the seasoning accordingly, as store-bought sauces can vary in flavor. Adding a bit of taco seasoning can help achieve the desired taste.
Can I freeze the leftovers?
Yes, you can freeze leftovers for up to 2 months. Wrap the enchiladas tightly in plastic wrap and then foil to prevent freezer burn. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).