Add olive oil into a pan and heat it up.

To a large bowl, add ground chuck, onion, garlic, sazon, tomato bouillon, adobo, and diced green chilis. Now, transfer the contents of the bowl into the pan with oil. Break the meat up until everything is incorporated and saute it on medium-high heat until browned.

Once the meat is browned, use a paper towel and soak up about half of the oil in the pan. Pour in ½ cup of enchilada sauce and stir everything together. Then sprinkle the shredded mozzarella cheese over the top and pop the lid on the pan just until the cheese melts. Once the cheese is melted over the top, remove the pan from the heat.

In a 9x13 baking dish, pour in 1 cup of enchilada sauce into an even layer at the bottom of the dish. Now, take your fajita size tortillas, fill them with a spoonful of the cheesy meat mixture, and roll them up. Place the burritos seam side down into the baking dish over the enchilada sauce. Once all the burritos are lined up in the baking dish, pour the remaining enchilada sauce from the can evenly over the top of the burritos. Lastly, sprinkle the shredded colby jack cheese evenly over the top of the burritos.

Bake at 375°F for 25 minutes.

For a side dish, I made some white rice in my rice cooker which gave me about 3-4 cups of cooked rice (I set some of the white rice aside for those who prefer plain rice). Add the cooked rice to a bowl, season it with salt & cracked black pepper, and pour in the can of mostly drained Rotel (I left only some of the juice in the can). Mix that together until combined and serve it alongside the baked burritos. Garnish the burritos with the sliced green onions and enjoy!