What if we told you that a satisfying, saucy, cheesy enchilada style dinner could be ready in less than an hour with zero tortilla rolling or stovetop mess? Enter: frozen burrito enchiladas.
This clever kitchen hack transforms store bought frozen burritos into a bubbling pan of homemade tasting enchiladas using just a handful of pantry staples. It’s a comfort food classic made easier and it’s perfect for weeknights, meal prep, or those evenings when you just want to throw dinner in the oven and forget about it.
In this guide, you’ll learn:
- Why frozen burrito enchiladas are a game changing dinner shortcut
- What ingredients you’ll need
- Chef Lucas Benette’s tip for flavor boosting the sauce
- How to make them (oven or air fryer!)
- Variations and toppings for different burrito styles
- Answers to common questions like freezing leftovers or reheating
Why Frozen Burrito Enchiladas Are a Weeknight Hero
You know that bag of frozen burritos you keep “just in case”? This is that case. These enchiladas are:
- Fast Just layer, pour, top, and bake
- Flexible Use any burrito: beef, bean, chicken even breakfast
- Budget friendly A full pan of food for under $10
- Family approved Kids love them, adults can spice them up
They go from freezer to oven with almost no prep. And with melty cheese, rich enchilada sauce, and a golden finish, they feel like something you actually cooked without the work.
Ingredients You’ll Need
The best thing about frozen burrito enchiladas? You only need 4 main ingredients and you probably already have them in your kitchen. It’s a total pantry and freezer win.
Main Ingredients:
- 4–6 frozen burritos
- Any variety works: bean & cheese, beef, chicken, or even breakfast style
- No need to thaw just unwrap and place in the dish frozen
- 1 can (10–15 oz) enchilada sauce
- Red or green, mild or spicy your choice
- Want extra sauce? Use 2 cans for extra smothering
- 1½ to 2 cups shredded cheese
- Cheddar, Monterey Jack, or a Mexican blend all work great
- Add crumbled queso fresco or pepper jack for variety
- Cooking spray or oil
- To lightly coat the baking dish
Optional Toppings (Add After Baking):
- Chopped green onions or scallions
- Sour cream or plain Greek yogurt
- Sliced jalapeños (fresh or pickled)
- Fresh cilantro
- Hot sauce or salsa
Flavor Tip: Want a smoky twist? Mix a teaspoon of chipotle powder or smoked paprika into your enchilada sauce before pouring it over the burritos.
Chef Lucas Benette’s Enchilada Upgrade Tip
Frozen burritos are already convenient, but Chef Lucas Benette says you can easily take them from “just okay” to crave worthy with a few smart tweaks.
“It’s all about the sauce layering, cheese ratio, and baking method,” Lucas shares.
Here are his go to tips for next level frozen burrito enchiladas:
1. Boost the Sauce Flavor
Don’t just pour the sauce straight from the can. Stir in:
- A dash of cumin or chili powder for warmth
- A spoonful of sour cream or Greek yogurt for creaminess
- Or mix in a splash of lime juice for brightness
“You want the sauce to coat, cling, and flavor every bite,” Lucas says.
2. Layer the Cheese for the Best Melt
Instead of dumping all the cheese on top, do a light sprinkle between burritos, then finish with the rest on top. This ensures every bite is gooey, not just the first one.
3. Cover First, Then Uncover to Finish
- Cover the dish with foil for the first 25 minutes of baking to steam and heat the burritos through.
- Then remove the foil and bake another 10–15 minutes to let the cheese bubble and brown.
Bonus Chef Tip: Want to spice it up? Add a layer of diced green chiles or jalapeños under the sauce for a subtle kick without overpowering the flavor.
How to Make Frozen Burrito Enchiladas (Step by Step)
This is the ultimate set it and forget it dinner. Whether you’re using a baking dish in the oven or popping them into an air fryer, these frozen burrito enchiladas come out melty, saucy, and seriously satisfying.
Oven Baked Method (Best for Family Size Meals)
1. Preheat the oven to 375°F (190°C).
2. Lightly grease a 9×13 inch baking dish with oil or spray.
3. Unwrap 4–6 frozen burritos and arrange them in the dish in a single layer.
4. Pour enchilada sauce evenly over the burritos. Cover every inch!
5. Sprinkle shredded cheese generously over the top.
6. Cover with foil and bake for 25 minutes.
7. Uncover and bake an additional 10–15 minutes until the cheese is bubbly and browned.
8. Let rest for 5 minutes, then top with sour cream, green onions, or jalapeños.
Air Fryer Method (Great for 1–2 Burritos)
1. Preheat the air fryer to 350°F.
2. Place 1–2 frozen burritos in a small air fryer safe dish (or foil lined tray).
3. Spoon enchilada sauce over the burritos, then add cheese.
4. Air fry for 12–15 minutes, until cheese is melted and edges are crispy.
5. Let cool slightly and top with desired extras.
Time Saver Tip: Want to prep ahead? Assemble everything in the morning, refrigerate, and bake in the evening.
Frozen Burrito Types & Toppings Table
One of the best parts of making frozen burrito enchiladas is how easy it is to change things up. Whether you like it spicy, cheesy, meaty, or veggie packed this dish is totally customizable.
Here’s a quick chart to inspire your next variation:
Mix & Match Cheat Sheet
| Frozen Burrito Type | Best Sauce Match | Cheese Topping | Extra Toppings |
|---|---|---|---|
| Bean & Cheese | Red enchilada sauce | Cheddar + Monterey Jack | Jalapeños, green onions |
| Beef & Bean | Red or green sauce | Cheddar + queso fresco | Sour cream, fresh cilantro |
| Chicken & Rice | Green tomatillo sauce | Pepper Jack or mozzarella | Avocado, lime crema, hot sauce |
| Breakfast Burrito | Salsa or enchilada sauce | Cheddar or Mexican blend | Scrambled egg, scallions, salsa |
| Spicy Beef or Steak | Chipotle or smoky red | Smoked gouda or pepper jack | Pickled onions, sliced chiles |
Flavor Boost Tip: Add a handful of diced onions or bell peppers between the burritos before baking for extra texture and sweetness.
Topping Bar Idea: Let everyone at the table choose their own toppings set out sour cream, salsa, hot sauce, avocado, and shredded lettuce for a DIY twist.
FAQs About Frozen Burrito Enchiladas
1. What is the difference between a burrito and an enchilada?
The biggest difference comes down to the tortilla and preparation.
- A burrito is usually wrapped in a flour tortilla, filled, and served dry or lightly grilled.
- An enchilada is rolled in a corn tortilla, covered in sauce, and baked.
In the case of frozen burrito enchiladas, you’re combining the two using a flour tortilla burrito as the base, then smothering it in enchilada sauce and cheese for a baked dish.
2. How do you jazz up a frozen burrito?
To upgrade a frozen burrito, try:
- Baking it with enchilada sauce and shredded cheese
- Adding toppings like sour cream, avocado, green onions, or salsa
- Serving with a side of chips and guacamole
- Sprinkling on spices like cumin or chili powder before baking
This turns a basic freezer item into a flavor packed, satisfying meal.
3. Should I thaw frozen enchiladas before baking?
Not necessarily. Most frozen enchiladas (or frozen burrito enchiladas) can go straight from freezer to oven. Just be sure to:
- Cover with foil for the first part of baking to help them heat through evenly
- Add a few extra minutes to the total baking time (typically 10–15 minutes more)
- Use sufficient sauce to keep the dish moist during cooking
4. Are enchiladas just wet burritos?
Not quite! While enchiladas and burritos both involve tortillas and fillings, enchiladas are traditionally:
- Made with corn tortillas
- Smothered in sauce
- Baked in a dish
A “wet burrito” is more of a Tex Mex invention a large flour burrito covered in sauce, similar in style to enchiladas but typically larger and served individually.
Final Thoughts A Zero Stress Dinner That Hits Every Time
Frozen burrito enchiladas are the kind of meal that gives you maximum comfort with minimum effort. With just a baking dish, a few frozen burritos, some sauce and cheese, you’ve got a dinner that’s:
- Customizable
- Family friendly
- Affordable
- And honestly… delicious
So whether it’s a weeknight rush or a lazy Sunday, let your freezer do the work and your oven bring the flavor.
