Smothered Green Chili Burritos
Comforting burritos filled with flavorful meat and beans, smothered in a zesty green chili sauce and topped with melted cheese.
Ingredients
For the Burritos
- 1.5 lbs ground beef (or shredded chicken, pork, or beef)
- 1 small onion, diced Sweet onions, like Vidalia, work great
- 2 cloves garlic, minced
- 1 packet taco seasoning Old El Paso is recommended for balanced spice
- 1 15 oz can refried beans Feel free to use homemade for a fresher taste
- 1 4 oz can diced green chilies Hatch brand for authenticity
- 6 large flour tortillas Opt for whole wheat for a healthier twist
- 2 cups shredded cheese Cheddar or Mexican blend
For the Green Chili Sauce
- 2 tablespoons butter Room temperature
- 2 tablespoons flour
- 1.5 cups chicken broth Use low-sodium for more control over salt
- 1 7 oz can diced green chilies Hatch for rich flavor
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 cup sour cream For a creamy finish in the sauce
Optional Toppings
- Sliced green onions
- Fresh cilantro
- Sliced jalapeños
- More sour cream for drizzling
Instructions
Prepare the Filling
- In a large skillet, over medium heat, add the ground beef (or your chosen protein). Cook until browned and crumbly, about 5-7 minutes.
- Toss in the diced onion and minced garlic, cooking until the onions are soft and translucent, about 3-4 minutes. Don’t forget to drain any excess fat!
- Sprinkle in the taco seasoning, diced green chilies, and refried beans. Stir everything together and let it cook for an additional 2-3 minutes. Remove from heat.
Assemble the Burritos
- Preheat your oven to 375°F (190°C).
- Lay the large tortillas on a clean surface and divide the meat and bean mixture evenly onto each. Sprinkle 1 cup of shredded cheese over the filling.
- Roll each tortilla tightly. Place them seam-side down in a greased 9x13-inch baking dish.
Make the Green Chili Sauce
- In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook it for 1-2 minutes until it’s slightly golden.
- Gradually whisk in the chicken broth, ensuring no lumps remain. Stir in the diced green chilies, cumin, garlic powder, salt, and pepper.
- Bring the sauce to a simmer and let it cook for 5 minutes, stirring frequently. Remove from heat and stir in the sour cream until smooth.
Smother the Burritos
- Drizzle the green chili sauce evenly over the burritos. Top with the remaining 1 cup of shredded cheese.
Bake
- Bake the burritos in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Serve
- Take the burritos out and let them sit for a couple of minutes. Garnish with sliced green onions, fresh cilantro, jalapeños, and sour cream if desired. Serve hot!
Notes
Make sure your butter is at room temperature for a smooth sauce. Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months. These burritos can be made vegetarian by substituting meat with black beans or lentils.