Description
Delicious Smothered Green Chili Burritos that combine warmth and spice, perfect for cozy nights.
Ingredients
Scale
- 2 tablespoons olive oil (can substitute with vegetable oil)
- 1 medium onion, chopped (yellow or white onions work well)
- 2 cloves garlic, minced (fresh garlic is preferred)
- 1 pound ground beef (can substitute with shredded chicken or beans)
- 1 teaspoon ground cumin (replace with coriander in a pinch)
- 1 teaspoon chili powder (replace with taco seasoning for a different flavor)
- 1 teaspoon paprika (smoked paprika can enhance flavor)
- 1 teaspoon oregano (dried basil can be used as an alternative)
- to taste salt
- to taste black pepper
- 1 teaspoon crushed red pepper flakes (omit for less spicy burritos)
- 1 can diced green chilies (canned or fresh chilies are both acceptable)
- 1 cup red enchilada sauce (homemade sauce can be used)
- ½ cup sour cream (plain Greek yogurt can be a substitute)
- 1 cup shredded cheddar cheese (substitute with Monterey Jack for a milder flavor)
- 1 cup shredded Monterey Jack cheese
- 6 large flour tortillas (corn tortillas can be used for gluten-free)
- ½ cup chopped fresh cilantro (omit if not a cilantro fan)
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped medium onion and sauté until softened and translucent, about 3–4 minutes. Stir in 2 minced garlic cloves, cooking for an additional 30 seconds until fragrant.
- Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Cook for 6–7 minutes, stirring occasionally, until fully browned with no pink remaining. As it cooks, season with 1 teaspoon each of ground cumin, chili powder, paprika, oregano, salt, and black pepper.
- Stir in 1 can of diced green chilies and 1 cup of red enchilada sauce into the beef mixture. Allow it to simmer for 5 minutes over low heat, blending the flavors together.
- Remove the skillet from heat and gently fold in ½ cup of sour cream until the mixture is creamy and smooth.
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick spray.
- Spoon about ¼ cup of the beef filling onto the center of each flour tortilla. Sprinkle a little shredded cheddar and Monterey Jack cheese on top of the filling. Roll the tortilla tightly around the filling.
- Pour any remaining beef mixture over the assembled burritos, followed by an additional sprinkle of shredded cheeses. Cover with aluminum foil and bake for 15 minutes.
- After 15 minutes, remove the foil and return the dish to the oven for another 5–10 minutes, until the cheese is bubbly and slightly golden.
- Once out of the oven, let the burritos cool for a few minutes. Garnish with freshly chopped cilantro before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: Smothered Green Chili Burritos