Smothered green chili burritos are a delightful blend of flavors and textures that come together to create a delicious, comforting meal. Imagine biting into a warm tortilla filled with seasoned beef, creamy cheeses, and zesty green chilies, all encased in rich enchilada sauce. This dish embodies everything we love about Mexican cuisine—a hearty main course that’s easy to prepare yet satisfying to devour. Whether it’s a busy weeknight or a gathering with friends and family, these burritos are sure to make a lasting impression on everyone’s taste buds.
Why We Love This Smothered Green Chili Burritos Recipe
There’s something truly special about smothered green chili burritos that makes them a go-to recipe in many households. Firstly, the combination of spices ensures that every bite is packed with flavor. The warming spices like cumin and chili powder enhance the ground beef, giving it depth and richness. Additionally, the use of both cheddar and Monterey Jack cheeses adds a creaminess that blends perfectly with the savory meat and vibrant green chilies. What’s more, you can easily modify the recipe to suit your preferences, making it versatile for different diets and tastes. From a family dinner to a casual gathering, these burritos bring everyone together in a shared love of delicious food.
Ingredients about Smothered Green Chili Burritos
To create your smothered green chili burritos, you will need the following ingredients:
List of ingredients with measurements
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 can (4 ounces) diced green chilies
- 1 can (10 ounces) red enchilada sauce
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 flour tortillas
- 1/4 cup chopped fresh cilantro
How to Make Smothered Green Chili Burritos Directions
Making your smothered green chili burritos is straightforward and rewarding. Begin by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering, add your chopped onion. Sauté this until it becomes soft and translucent, which should take around 3 to 4 minutes. As the onions cook, stir in the minced garlic and let it sauté for an additional 30 seconds until it’s fragrant.
Next, introduce the ground beef into the skillet, breaking it apart with a spoon as it browns. Make sure it cooks until all the meat is browned and no pink remains—this usually takes about 6 to 7 minutes. Once the beef is cooked, sprinkle in the ground cumin, chili powder, paprika, oregano, salt, black pepper, and crushed red pepper flakes. Give everything a good mix to ensure the spices are distributed evenly throughout the meat.
After the spices have combined with the beef, pour in the diced green chilies and red enchilada sauce. Stir this all together, and then reduce the heat to medium-low. Allow the mixture to simmer for approximately 5 minutes, stirring occasionally so that it doesn’t stick to the skillet. Following this, fold in the sour cream until it melds together, creating a creamy texture. Remove your skillet from the heat and set it aside.
While the filling cools slightly, preheat your oven to 375°F. Grease a 9×13-inch baking dish lightly with cooking spray or olive oil. Now, arrange your flour tortillas on a flat surface. For each tortilla, spoon about 1/4 cup of the beef mixture into the center. Don’t forget to top the mixture with a bit of both the cheddar and Monterey Jack cheeses for extra cheesiness.
Once filled, roll up the tortillas carefully, folding in the sides as you go to form burritos. Place each rolled burrito seam-side down in your prepared baking dish. After all of them are snugly in place, pour any remaining beef mixture evenly over the top of the burritos. Then, sprinkle the remaining shredded cheddar and Monterey Jack cheese over everything.
Cover your baking dish with aluminum foil and bake in the oven for 15 minutes. After this time, remove the foil and continue baking for an additional 5 to 10 minutes, until the cheese on top is melted and bubbling. Finally, let the dish cool for a few minutes before serving. A sprinkle of chopped fresh cilantro on top will not only add a lovely pop of color but also a fresh flavor that complements the rich, savory taste of the burritos.
How to Serve Smothered Green Chili Burritos
When it comes to serving your smothered green chili burritos, presentation is key. You can plate them individually or serve them family-style right from the baking dish. Serve the burritos directly from the oven while they are still warm, allowing your guests to appreciate the gooey melted cheese and rich enchilada sauce.
Consider pairing your burritos with sides that enhance the overall meal. A refreshing green salad tossed with a light vinaigrette can balance the richness of the burritos. Alternatively, serve with sides like Mexican rice or refried beans for a more authentic touch. Don’t forget additional garnishes like sour cream, salsa, or guacamole on the side, giving everyone the opportunity to customize their meal just the way they like.
Expert Tips: Smothered Green Chili Burritos
To ensure that your smothered green chili burritos come out perfectly every time, keep these expert tips in mind:
- Cook the Beef Thoroughly: Make sure to cook the ground beef all the way through, breaking it apart for even cooking. This will ensure a flavorful and safe filling.
- Adjust Spice Levels: If you prefer milder burritos, consider reducing or omitting the crushed red pepper flakes. You can also substitute the green chilies for milder options if you’re serving anyone sensitive to heat.
- Use Fresh Ingredients: Fresh herbs and spices can make a world of difference in flavor. Opt for fresh cilantro and good-quality cheese for maximum taste.
- Don’t Overfill the Tortillas: When filling your tortillas, aim for about 1/4 cup of the beef mixture. Overfilling makes it challenging to roll them up neatly and can cause spills during baking.
- Bake Covered and Uncovered: Covering the burritos helps them steam and keep their moisture in while baking. Removing the foil later allows the cheese to brown and become bubbly.
How to Store Smothered Green Chili Burritos
If you find yourself with leftovers (though it’s hard to imagine), storing your smothered green chili burritos is simple. Let them cool completely before transferring them to an airtight container. Stored this way, they can last in the refrigerator for up to 3 to 4 days. If you want to keep them longer, consider freezing them before baking. Wrap each burrito tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months.
When you’re ready to enjoy them again, thaw the burritos in the refrigerator overnight. Reheat them in the oven at 350°F until they’re heated through, usually about 20 to 25 minutes. If you’re reheating from frozen, you might need to extend the cooking time by a few extra minutes.
Variation of Smothered Green Chili Burritos
One of the greatest aspects of smothered green chili burritos is their versatility. Here are a few variations you can try that may suit your taste or dietary needs:
- Vegetarian Option: Substitute the ground beef with either black beans or lentils. You can also incorporate sautéed bell peppers, corn, and zucchini for added nutrition and flavor.
- Chicken Enchilada Burritos: Use shredded cooked chicken instead of beef for a different taste. The method remains the same; just ensure the chicken is seasoned well.
- Cheese Lover’s Delight: For those who can’t get enough cheese, consider melting pepper jack cheese or adding cream cheese to the filling for a creamy texture.
- Spicy Twist: If you like heat, add jalapeños to the filling or opt for spicy enchilada sauce instead of the regular version.
- Gluten-Free Version: For a gluten-free option, use corn tortillas instead of flour tortillas. Just be gentle while rolling them, as they can sometimes break.
FAQ
What are smothered green chili burritos?
Smothered green chili burritos are flour tortillas filled with seasoned ground beef, cheddar, and Monterey Jack cheeses, and diced green chilies, then topped with enchilada sauce and baked until bubbly.
How do I store leftover smothered green chili burritos?
To store leftovers, let the burritos cool, then place them in an airtight container in the refrigerator for up to 3 to 4 days. For longer preservation, wrap them individually and freeze them for up to 3 months.
Can I make smothered green chili burritos in advance?
Yes, you can assemble the burritos in advance and keep them covered in the refrigerator for a few hours before baking. For even longer storage, wrap them and freeze before baking.
Can I substitute the ground beef in this recipe?
Absolutely! You can use ground turkey, shredded chicken, or make a vegetarian version using beans or lentils in place of the beef.
Are smothered green chili burritos spicy?
The spice level can be adjusted to your personal preference. The green chilies and spices add flavor but can be mild based on your choice of ingredients.
Smothered Green Chili Burritos
Ingredients
For the Filling
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef Cook thoroughly
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes Adjust for spice preference
- 1 can (4 ounces) diced green chilies
- 1 can (10 ounces) red enchilada sauce
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 pieces flour tortillas
- 1/4 cup chopped fresh cilantro For garnish
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until soft and translucent (3-4 minutes).
- Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add the ground beef, breaking it apart as it browns. Cook until browned (6-7 minutes).
- Sprinkle in the cumin, chili powder, paprika, oregano, salt, black pepper, and crushed red pepper flakes. Mix well.
- Pour in the diced green chilies and red enchilada sauce. Stir and let simmer for 5 minutes.
- Fold in sour cream until blended, then remove from heat.
Assembly
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Spoon about 1/4 cup of the beef mixture into each tortilla, topping with cheddar and Monterey Jack cheeses.
- Roll up the tortillas, folding in the sides to form burritos, and arrange seam-side down in the baking dish.
- Pour any remaining beef mixture over the burritos and sprinkle the remaining cheeses on top.
- Cover with aluminum foil and bake for 15 minutes.
- Remove foil and bake for an additional 5-10 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving with chopped cilantro on top.
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