Burritos Enchilada Style

Burritos Enchilada Style

 

What’s the difference between a burrito and an enchilada? The main difference is the type of tortilla used and how they are served. A burrito is normally served in a flour tortilla, while enchiladas are served in corn tortillas. Burritos are wrapped up and eaten with the hands, while enchiladas are covered in a sauce. One burrito is normally the size of about 3 enchiladas.

There is a restaurant in our area and their main dish is burrito enchilada style. It is a flour tortilla filled with ground beef and sauce, topped with more sauce, shredded cheese, lettuce and tomato. Fresh crunchy tortilla chips, served with your choice of hot, medium or sweet sauce. The sweet sauce is my favorite, I like to pour it over my enchilada and eat it like that. 

I have attempted to recreate their burritos but so far have been unsuccessful. This burrito enchilada style recipe is a close runner up to their burritos. Soft flour tortillas filled with beans, meat and cheese, topped with a creamy enchilada sauce.

Burritos Enchilada Style

Tools:

2 skillets

9 x 13 baking dish

 

Burrito Filling:

• 2 tablespoons olive oil or tallow
• 1 medium size onion, finely chopped
• 2 cups pinto beans, cooked
• 10 slices of American cheese, shredded or cut into small pieces
• 3 tablespoons long green chilies chopped
• 2/3 pound of ground beef, browned and salted
• 6 large or 10 small flour tortillas – try some homemade tortillas or sourdough tortillas
• Salt to taste

Directions for Burrito filling:

1. In a skillet heat 2 tablespoons of olive oil or tallow.
2. Add onions and beans to skillet.
3. Cook over medium heat until onions are tender,
4. Mash beans with a potato masher, or an immersion blender.
5. Stir in cheese, hamburger and chilies.
6. Cook over low heat until cheese is melted.

Sauce:

• 1 pound ground beef
• 1/2 cup diced onions
• 1 can of cream of mushroom soup
• 1 10 ounce can of enchilada sauce
• 1/3 cup milk
• 2 tablespoons chopped green chiles
• 1 1/2 cup shredded American cheese

Directions for sauce:

1. In a skillet cook ground beef and onion together until browned.
2. Drain off excess fat.
3. Stir in soup, enchilada sauce, milk and chiles.
4. Reduce heat and simmer 15 minutes, stirring occasionally.

Assembling Burritos:

1. Preheat oven to 350-degrees.
2. Using room temperature flour tortillas, fill each tortilla with 1/4 cup of burritos filling mixture.
3. Place filled tortillas touching in 9 x 13 dish.
4. Pour Sauce over the burritos and spread around to cover all.
5. Sprinkle with cheese and place in a 350-degree oven for 20 minutes or until cheese is melted.

Freezing:

Theses burritos can be frozen and placed in the freezer for two months, just leave off the enchilada sauce. To reheat the burritos, remove from the freezer and place in a 350-degree oven for 30 minutes. If you want to reheat the burrito without adding the enchilada sauce. It can be reheated in the air fryer to produce a crunchier tortilla. Place the burrito in the air fryer spray the tortilla with cooking spray or brush with melted butter. Set it to air fry for 15 minutes on 350 degrees, turning once during the cooking time.

 

Do you have a favorite go to Mexican dish everyone raves about? I’d love to hear about it. Please drop me a message in the comments.

Burritos Enchilada Style

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Burritos enchilada style has meat, cheese, onions and beans served in a soft flour tortilla. Topped with a creamy enchilada sauce.

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Ingredients

• 2 tablespoons olive oil or tallow
• 1 medium size onion, finely chopped
• 2 cups pinto beans, cooked
• 10 slices of American cheese, shredded or cut into small pieces
• 3 tablespoons long green chilies chopped
• 2/3 pound of ground beef, browned and salted
• 6 large or 10 small flour tortillas - try some homemade tortillas or sourdough tortillas
• 1 pound ground beef
• 1/2 cup diced onions
• 1 can of cream of mushroom soup
• 1 10 ounce can of enchilada sauce
• 1/3 cup milk
• 2 tablespoons chopped green chilies
• 1 1/2 cup shredded American cheese

Instructions

In a skillet heat 2 tablespoons of olive oil or tallow.
Add onions and beans to skillet.
Cook over medium heat until onions are tender,
Mash beans with a potato masher, or an immersion blender

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