In a large bowl add the shredded rotisserie chicken, can of beans in the sauce, cooked white rice, and Mexican Blend cheese
Mix the contents of the bowl tighter until combined.
Spray a 9 x 13 baking dish with nonstick spray, and pour the enchilada sauce in the bottom of the pan; just enough to coat the bottom fully.
Then, add a heaping amount of the burrito filling onto the burritos shell. Tuck the outer shell together and roll the tortilla up. Place in the baking dish seam side down. Continue rolling all of the burritos until the filling is gone.
Top the enchurritos with the rest of the enchilada sauce from the can and cover with the shredded cheddar cheese.
Bake in the oven uncovered at 400 degrees F. for about 30 minutes or unit the cheese is melty and the sauce is bubbling.
Remove and serve with all the fixings. I like to serve with white rice topped with Bush's Southwest Pinto Beans. Top the enchurritos with shredded lettuce, tomatoes, sour cream and whatever you love!
So good ya'll! Make it!
