Burrito Enchiladas. Stir in flour until a smooth; gradually stir in water. Add the tomato sauce, chili powder, bouillon, cumin and salt. Enchilada Style Burritos is an easy to make and delicious meal where piping hot tortillas are stuffed with cheese, sauce, beans and rice, and served with delectable sides.
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Red enchilada sauce is most common, but green enchilada sauce, based on tomatillos, is a worthy option too.
So, what happens if you smother a burrito with chili sauce?
You can have Burrito Enchiladas using 11 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Burrito Enchiladas
- It's 5 lb of ground beef.
- Prepare 2 of large yellow onions; small dice.
- You need 1 of recipe "Mexican Dry Rub".
- You need 20 oz of diced tomatoes with green chiles.
- It's 3 C of salsa.
- Prepare 1.5 C of refried beans.
- Prepare 1 C of shredded Mexican cheese blend.
- You need 1.5 C of cooked Spanish rice.
- You need 6 of large flour tortillas.
- It's 28 oz of Colorado red chile enchilada sauce.
- Prepare as needed of cilantro & lime.
Well, technically no, because of the flour tortilla. In a large skillet brown the ground beef then add the onions and peppers and cook until tender. Stir to combine everything together and simmer until water cooks out and sauce thickens. Add enough of the enchilada sauce to coat the bottom of a large baking dish.
Burrito Enchiladas instructions
- Spread ground beef across the bottom of a large pot. Season with "Mexican Dry Rub".
- Add onions and salt. Stir. Brown beef thoroughly. Add diced tomatoes and 2 C salsa during last 2 minutes of cooking. Reduce until nearly dry..
- Distribute beans evenly in the middle of each tortilla..
- Distribute beef, rice, remaining salsa, and cheese in each tortilla..
- Spray a casserole dish with non-stick cooking spray. Pour enough enchilada sauce to cover the bottom..
- Roll each burrito and place in casserole dish. Pour remaining sauce atop each tortilla..
- Bake uncovered at 400° for approximately 10 minutes or until sauce is bubbly..
- Alternatively, top each burrito with an avocado slice and/or a sprinkle of chihuahua cheese..
- Garnish with cilantro and/or lime if desired..
- Variations; Guacamole, avocado, roasted bell peppers, jalapeños, swiss cheese, chihuahua cheese, cinnamon, pork, chicken, shrimp, black bean puree, mango or pineapple salsa, ranchero salsa, tomatillo salsa, peach-mango salsa, grilled pineapple or corn, coriander seed, cotija, cayenne, crushed pepper flakes, queso fresco, serrano peppers, poblano, habanero, ancho chile, chipotle, smoked paprika, crema, cilantro-lime rice, pinto or black beans, green enchilada sauce, mole, nopalitos, tamarind, romaine, salsa verde, pico de gallo, nacho cheese, goat cheese, chili powder, dried onion soup mix, tequila, beer, thyme,.
Mexican Villa Burrito Enchilada Style recipe by Susie Jenkins, is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Burritos are generally served without a sauce or gravy. As you can see, these burritos are covered with a spicy gravy. This style of burrito goes by several different names—smothered burrito, wet burrito and enchilada-style burrito.
