Description
Smothered Green Chili Burritos are a flavorful Tex-Mex dish featuring seasoned ground beef simmered with green chilies and enchilada sauce, wrapped in warm flour tortillas, topped with melted cheddar and Monterey Jack cheeses, then baked to perfection. Garnished with fresh cilantro, these burritos offer a hearty and cheesy meal perfect for lunch or dinner.
Ingredients
Scale
For the Beef Mixture
- 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
For Assembly
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 flour tortillas
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium heat.
- Sauté onions: Add the chopped onion and sauté until soft and translucent, about 3 to 4 minutes.
- Add garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook beef: Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned and no longer pink, about 6 to 7 minutes.
- Season beef: Sprinkle in cumin, chili powder, paprika, oregano, salt, black pepper, and crushed red pepper flakes. Stir well to combine.
- Add chilies and sauce: Pour in diced green chilies and red enchilada sauce, mixing it all in.
- Simmer mixture: Lower heat to medium-low and let the mixture simmer for about 5 minutes, stirring occasionally.
- Incorporate sour cream: Stir in sour cream until fully combined and smooth, then remove from heat and set aside.
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare baking dish: Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
- Assemble burritos: Lay flour tortillas flat, spoon about 1/4 cup of the beef mixture into the center of each tortilla.
- Add cheese inside: Top each with shredded cheddar and Monterey Jack cheese.
- Roll burritos: Roll tortillas tightly, folding in sides to form burritos.
- Arrange in dish: Place burritos seam-side down in the prepared baking dish.
- Top with sauce and cheese: Pour any remaining beef mixture over the burritos and sprinkle with remaining cheddar and Monterey Jack cheese.
- Bake covered: Cover with foil and bake for 15 minutes.
- Bake uncovered: Remove foil and bake an additional 5 to 10 minutes until cheese is melted and bubbly.
- Cool and garnish: Remove from oven and let cool for a few minutes, then garnish with chopped fresh cilantro before serving.
Notes
- For a spicier dish, increase the crushed red pepper flakes or add fresh jalapeños.
- Substitute ground turkey for ground beef for a leaner option.
- Use corn tortillas to make this recipe gluten-free if preferred.
- Leftover burritos can be wrapped individually and refrigerated for up to 3 days.
- Reheat leftovers covered in the oven or microwave until warmed through.
