Description
Delight in these hearty Smothered Green Chili Burritos featuring seasoned ground beef simmered with green chilies and enchilada sauce, wrapped in flour tortillas, topped with melted cheddar and Monterey Jack cheeses, and baked to perfection. This comforting Tex-Mex dish is perfect for a satisfying family meal.
Ingredients
Scale
Main Ingredients
- 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
Instructions
- Heat the Oil: Heat the olive oil in a large skillet over medium heat to prepare for sautéing the vegetables.
- Sauté Onions: Add the chopped onion and cook until soft and translucent, about 3 to 4 minutes, stirring occasionally for even cooking.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, enhancing the aroma of the dish.
- Cook Beef: Add the ground beef to the skillet, breaking it apart with a spoon as it cooks to ensure even browning.
- Brown Beef: Continue cooking the beef until browned and no longer pink, approximately 6 to 7 minutes.
- Add Spices: Sprinkle in cumin, chili powder, paprika, oregano, salt, black pepper, and crushed red pepper flakes to season the meat evenly.
- Mix Spices: Stir thoroughly to combine the spices with the beef, creating a flavorful base.
- Add Chilies & Sauce: Pour in the diced green chilies and red enchilada sauce, mixing well to distribute the flavors.
- Simmer: Reduce heat to medium-low and allow the mixture to simmer for about 5 minutes, stirring occasionally, to meld the flavors together.
- Incorporate Sour Cream: Stir in the sour cream until the mixture is smooth and creamy, enhancing richness.
- Remove from Heat: Take the skillet off the stove and set aside as the filling is ready for assembly.
- Preheat Oven: Heat your oven to 375°F (190°C) to prepare for baking the burritos.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray or olive oil to prevent sticking.
- Lay Out Tortillas: Arrange the flour tortillas on a flat surface for easy filling.
- Fill Tortillas: Spoon about 1/4 cup of the beef mixture into the center of each tortilla.
- Add Cheese: Top each with generous amounts of shredded cheddar and Monterey Jack cheese.
- Roll Burritos: Fold in the sides and roll up the tortillas to enclose the filling snugly.
- Place in Dish: Position the rolled burritos seam-side down in the prepared baking dish for stability.
- Add Remaining Filling: Pour any leftover beef mixture evenly over the tops of the burritos.
- Top with Cheese: Sprinkle the remaining shredded cheeses over the burritos for a cheesy crust.
- Cover and Bake: Cover the dish with foil and bake for 15 minutes to heat through and melt the cheese.
- Uncover and Continue Baking: Remove the foil and bake an additional 5 to 10 minutes until the cheese is bubbly and slightly golden.
- Cool: Take the dish from the oven and let the burritos cool for a few minutes to set.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the burritos before serving to add freshness and color.
Notes
- Use medium or large flour tortillas to accommodate the filling without breaking.
- Adjust the crushed red pepper flakes to control the heat level to your preference.
- For a lighter version, substitute ground turkey or chicken for beef.
- You can prepare the filling in advance and refrigerate it before assembling the burritos.
- If you prefer a spicier dish, add diced jalapeños or hot sauce to the beef mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this recipe gluten-free, substitute the flour tortillas for gluten-free tortillas.
