Happy Cinco de Mayo everyone! I have a great smothered burrito recipe that would be a perfect meal idea to help you celebrate. This dish is a wonderful blend of cheeses and sauce that had my husband and I eating the leftovers for days; we loved it! So let’s get started making this fiesta of a meal.
First start by browning your 1 lb. of ground beef along with 1/2 of a chopped onion in a pan until the meat is brown and until the onions are tender. Season the meat with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Now add your 4.5 oz can of chopped green chiles, 1/2 cup of skim milk, 1/2 cup of shredded Monterey Jack cheese, 4 ounces of cream cheese, and 1 (10 ounce) can of mild enchilada sauce. Make sure you stir well. Keep stirring until the cheese is melted. Cut your lime in quarters and then add a 1/4 of a lime’s juice (squeeze the lime) into the sauce and stir it.
Now remove from the heat. Then cover the bottom of a 9×13 baking dish you are using with a thin layer of the sauce. Make sure you set aside 1 cup of the sauce for topping before you start filling the tortillas. Once you have the sauce for the topping set aside, it’s time to fill each of the 6 tortillas with a 1/2 cup of sauce. Then rollup filled tortillas and place seam side down in your baking dish. Top the burritos with the 1 cup of sauce you set aside and with a 1/2 cup of shredded cheddar cheese. Bake in a 350 degree oven for 30 minutes or until heated through. Now you can serve with chopped tomatoes, and garnish with cilantro if you wish.
- 1 lb. ground beef
- 1/2 of an onion finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (4.5 oz.) can chopped green chiles
- 1/2 cup skim milk
- 1/2 cup shredded Monterey Jack cheese
- 4 oz. cream cheese
- 1 (10 oz.) can mild enchilada sauce
- 1 quarter of a fresh lime for juice
- 6 (6 inch) flour tortillas
- 1/2 cup shredded cheddar cheese
- Diced tomatoes (optional)
- Cilantro garnish (optional)
- First start by browning your 1 lb. of ground beef along with 1/2 of a chopped onion in a pan until the meat is brown and until the onions are tender. Season the meat with 1/4 teaspoon salt and 1/4 teaspoon pepper. Now add your 4.5 oz can of chopped green chiles, 1/2 cup of skim milk, 1/2 cup of shredded Monterey Jack cheese, 4 ounces of cream cheese, and 1 (10 ounce) can of mild enchilada sauce. Make sure you stir well. Keep stirring until the cheese is melted. Cut your lime in quarters and then add a 1/4 of a lime's juice (squeeze the lime) into the sauce and stir it. Now remove from the heat. Then cover the bottom of a 9x13 baking dish you are using with a thin layer of the sauce. Make sure you set aside 1 cup of the sauce for topping before you start filling the tortillas. Once you have the sauce for the topping set aside, it's time to fill each of the 6 tortillas with a 1/2 cup of sauce. Then roll up filled tortillas and place seam side down in your baking dish. Top the burritos with the 1 cup of sauce you set aside and with a 1/2 cup of shredded cheddar cheese. Bake in a 350 degree oven for 30 minutes or until heated through. Now you can serve with chopped tomatoes, and garnish with cilantro if you wish.