Smothered Green Chili Burritos
A delightful blend of seasoned beef, creamy cheeses, and zesty green chilies, all encased in rich enchilada sauce, perfect for busy weeknights or gatherings.
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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Notes
Consider serving with sides like green salad or Mexican rice. Customize toppings with sour cream, salsa, or guacamole.