Best Smothered Burritos Recipes

SMOTHERED BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder; bring to a boil. Reduce heat to medium-low and simmer. Stir refried beans into beef mixture and cook until heated through, about 5 minutes.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
• Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.

SMOTHERED SKILLET BEEF BURRITOS

Steps:

• Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add beef and onion; cook 6 to 8 minutes, stirring occasionally, until brown. Drain, and return mixture to skillet. Stir in taco seasoning mix and water. Cook over medium heat 2 to 3 minutes longer or until thickened. Transfer to medium bowl. Clean out skillet; spray with cooking spray.
• Place tortillas on work surface. Divide refried beans, rice and beef mixture among centers of tortillas in 4-inch long strip. Evenly top with 1 cup of the cheese. Roll up into burritos, and place seam side down in skillet. Bake 25 minutes.
• Drizzle with enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Serve with cilantro and lime wedges.

SMOTHERED BURRITOS

Steps:

• Preheat oven to 375°. In a small bowl, mix enchilada sauce and salsa verde., In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in 1/2 cup sauce mixture., Spoon 2/3 cup beef mixture across center of each tortilla; top each with 3 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour remaining sauce mixture over top; sprinkle with remaining 3/4 cup cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.

CREAMY SMOTHERED GROUND BEEF BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, cook the ground beef, until the beef browned. While beef is browning, mix together in a small bowl, the chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt pepper and cornstarch. After beef is browned, sprinkle the seasoning mix over the beef and mix well. Stir in water and simmer until water has evaporated, about 10 minutes.
• In a medium bowl, mix together sour cream, cream of chicken soup, green chilies and cheese.
• Mix about half of the cheese mixture with the ground beef. Divide the meat mixture evenly between tortillas and roll up. Place in a 9 x 13 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
• Bake in preheated oven for 20 to 30 minutes.
• Allow to cool for about 5 minutes then serve with desired garnish.

CREAMY SMOTHERED CHICKEN BURRITOS

Steps:

• Preheat oven 350°(fahrenheit).
• Coat a 9 X 13 pan with non stick cooking spray.
• Whisk cheddar cheese soup and sour cream together in a large bowl until smooth.
• Stir in chicken and green chile salsa until blended.
• Add salt and pepper to taste.
• Place 1/4 cup chicken filling in center of each tortilla and roll up, folding in the ends when you get to the halfway point.
• Place burritos seam side down in pan.
• In a separate bowl mix together the cream of chicken, sour cream, soup, milk and green chilies until blended.
• Pour over burritos in the pan.
• Top with shredded cheese.
• Bake at 350° for 35-40 minutes until hot and bubbly.

SMOTHERED CHILI VERDE BURRITOS

Steps:

• Heat oil in large skillet.
• Add diced onions and sauté until onions are translucent.
• Add cubed meat salt and pepper to taste and cook until done.
• Add chopped jalapenos, diced green bell pepper, and tomatillos. Sauté for 4 minutes.
• Add chicken stock. Combine corn starch with one cup water and stir into mixture. Simmer up to 30 minutes or until it starts to thicken.
• Separate half of mixture in a separate bowl and set a side. Combine beans to mixture still in skillet and heat through.
• Warm tortillas.
• Add mixture plus a large pinch of cheese to the inside of each tortilla. Roll tortillas and place in large Pyrex pan.
• When all tortillas are filled cover with mixture that was set aside and then with the remaining cheese.
• Heat in a 350 degree oven until cheese is melted.

SMOTHERED BURRITOS

Steps:

• Cook beef, onion, and green pepper until beef is browned and onion is translucent. Drain.
• Add taco seasoning and water as directed on back of mix. Cook for amount directed.
• Stir in refried beans.
• Cube velveeta and put in microwavable bowl. Microwave for a minute or two, add rotel, stir, and microwave again until melted stirring every minute or so.
• Put 1-1/2 cup cheese mixture into beef. Set other cheese aside for end.
• Warm tortillas in microwave.
• Put 1/2 cup or more of cheese/beef mixture into each tortilla.
• Roll and place in greased 13x9 pan. (You will probably need 2 pans for this.)
• Put rest of cheese on top.
• Bake at 350 for 10 to 15 minutes.
• Enjoy!

SMOTHERED BURRITOS

Steps:

• 1. preheat oven to 350 brown hamburger meat drain fat in large pot add enchilada sauce,refried beans half of the cheese half of enchilada sauce half of black olives and hamburger meat and onions and green chilis or rotel stir together till well blended
• 2. place tortilla shells in pan add filling to your prefred thickness roll up continue until your pan is full pour your remaining enchilada sauce and cheese and black olives on top bake in oven until cheese is melted and bubbely

SMOTHERED BEEF BURRITOS (CROCKPOT)

Steps:

• 1. Put meat, bouillon, and enchilada sauce into your crockpot, and cook on high for about 4 hours. (If using your crockpot on high isn't your thing, you can do this on low for 7-8 hours.)
• 2. When beef is tender (should flake off when stirred), taste and see if it needs salt. Heat up your refried beans.
• 3. Lay out a tortilla, spread beans on it, then add meat (drained by using a slotted spoon). Roll it up and place in a baking dish or on a cookie sheet. Pour some of the remaining sauce from the crockpot over each burrito, and sprinkle with cheese.
• 4. Broil cheese until it is bubbly, only about 3 minutes.

SMOTHERED CHICKEN BURRITOS

Steps:

• 1. Place chicken (does not need to be thawed), cream cheese, beans, corn, tomatoes, taco sauce, and chilies in slow cooker; cover and cook on low for 6 hours. Stir every 2 hours or so.
• 2. Remove chicken pieces from crockpot and set aside on cutting board. It's ok if some of the beans, etc is mixed in.(Leave heat on low in crockpot.) Shred chicken. Salt and pepper to taste.
• 3. Whisk flour into sauce in hot crockpot until well combined and mixture thickens. Cover and turn off crock.
• 4. Preheat oven to 350 degrees F. Lightly spray a 13x9 casserole dish with nonstick spray.
• 5. Cook rice per package directions. Add to shredded chicken mixture; stir to combine.
• 6. Fill the 5 extra large tortillas with chicken mixture; fold burrito style and place in prepared casserole pan. Ladle thickened sauce from crock over the burritos in dish. Cover entire dish with shredded cheese of choice.
• 7. Bake in preheated oven for 22 minutes. Turn broiler on and broil for 3 minutes until cheese is bubbly and lightly browned. Remove from oven and serve with lettuce, sour cream, avocado and any other toppings of your choice.

ED'S SMOTHERED BREAKFAST BURRITOS

Steps:

• Preheat oven to 400 degrees. Spoon one-fourth of the potatoes onto a tortilla. Top it with 2 slices of bacon and one-fourth of the eggs. Roll up into a loose cylinder and place the burrito seam-side down intaking dish. Spoon one-fourth of the chile sauce over the burrito and sprinkle it generously with cheese. Repeat with the remaining ingredients. Bake the burritos until the cheese is melted and gooey, about 5 minutes. Serve immediately.
• Green Chile Sauce: 1. Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes. Stir in the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Immediately begin pouring in the stock, stirring as you go, then add the salt. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.

SMOTHERED BEEF BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add chili and salsa and mix well.
• Fill tortillas with 1/2 of the beef mixture and roll tortilla around the filling forming burritos. Mix the remaining beef mixture with cream of chicken soup and sour cream. Cover the bottom of two 9x13-inch baking dishes with soup-beef mixture. Arrange burritos in the baking dishes; top with remaining soup-beef mixture. Sprinkle Cheddar cheese over burritos. Cover dish with aluminum foil.
• Bake in the preheated oven until cooked through and cheese is bubbling, 40 to 45 minutes.

SMOTHERED GREEN CHILE CHICKEN BURRITOS

Steps:

• Green Burrito Sauce: Heat vegetable oil in a medium saucepan over low heat. Whisk in flour and cook, whisking constantly, for a minute or two until mixture is just beginning to get lightly golden brown.
• Whisk in the chicken broth, enchilada sauce, cumin, salt and pepper. Increase heat to medium-high and bring mixture to a boil. Reduce heat enough to keep mixture at a low simmer and whisk lightly until thickened. Remove from heat and set aside.
• Burrito Filling: Combine chicken, sour cream, drained diced green chiles, and 1 cup shredded Monterey Jack cheese in a large mixing bowl. Season with salt and pepper.
• Preheat oven to 350 ^F. Grease a 13" x 9" baking dish with non-stick cooking spray.
• Place the stack of 6 tortillas between two paper towels and heat in the microwave for 20-30 seconds to soften slightly.
• To assemble burritos, divide the filling between tortillas, fold edges inward over the top of filling and roll up. Place seam side down in the prepared baking dish. Spoon the sauce over the top and cover the dish with foil.
• Bake in preheated oven for 20 mins. Remove foil and sprinkle burritos with shredded cheese. Return to oven and bake for an additional 10 mins., or until cheese is melted and the sauce is bubbly arund the edges.
• Sprinkle with sliced green onions and serve with additional toppings of your choice.

SMOTHERED BURRITOS

Steps:

• 1. Garnishes romaine lettuce tomato green onions sour cream Black olives Salsa Verde sauce fresh cilantro sliced jalapenos
• 2. I also made I box of hard shells for tacos. Cook beef and chicken with some Adobo sprinkled on top in crock-pot for 4 to 5 hours(do not add any liquid), let cool, take chicken off bone and shred chicken and beef. Save all the liquid. Chop all vegetables, garlic, and onions. In large rice pot add olive oil and saute onions and garlic, add in 1 can green chiles, and chopped fresh tomato. Let cook a few minutes and add in all the shredded meat and stir. Add in all the liquid from crock pot, 2 packs of seasonings, and extra seasonings as you like. If you need it, add in a little bit of water. Cover and let simmer for 15 minutes. In a separate pot add in the jar of salsa Verde, one small can of tomato sauce, one can green chiles, and tsp of ketchup, heat through. In each tortilla shell put meat mixture and shredded cheese, fold, then place in casserole dish seem side down, Cover burritos with salsa mixture (I also put some of the liquid from the meat mixture on the burritos) and cheese. Bake at 375 degrees until bubbly. Heat taco shells for 7 minutes in oven, make tacos with meat mixture and cheese, and add garnishes to your yummy burritos and tacos.

SMOTHERED RANCH CHICKEN BURRITOS

Steps:

• Preheat oven to 400°F. Line a baking sheet with foil.
• Season chicken pieces all over with chili powder, onion powder, garlic powder, cumin and salt and pepper.
• Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook, turning once, until golden brown and cooked through.
• Remove to a plate, allow to rest for a few minutes and then shred into small pieces.
• Place chicken in a large bowl. Add ranch, 1/2 cup of shredded cheese, and cilantro.
• Place a big spoonful of filling down the center of each tortilla.
• Bring the bottom edge of the tortilla tightly over the filling, folding in the sides and rolling it up into a burrito.
• Place burritos on lined baking sheet and brush them with olive oil or spray with non stick cooking spray.
• Bake at 400°F for about 20-25 minutes or until golden brown and crispy.
• Meanwhile, prepare sauce by melting butter and olive oil in a medium saucepan over medium heat.
• Whisk in flour and cook, stirring constantly for about 2 minutes.
• Add cumin. Gradually whisk in chicken broth and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat and stir in ranch seasoning and sour cream.
• Remove burritos from oven and turn the oven to HIGH broil.
• Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheese.
• Broil for 2-3 minutes, or is melted and bubbly. Remove from oven and top with diced avocados and tomatoes. Enjoy!
• You may also like Crispy Bean and Cheese Burritos!

GREEN-CHILE-SMOTHERED BREAKFAST BURRITOS

Steps:

• Preheat oven to 400° F.
• Warm oil in a large heavy skillet over medium heat. Stir in potatoes, salt, and as much pepper as you wish. Pat mixture down evenly, cook several minutes. Scrape it up from bottom of skillet, add onion and garlic, and pat back down again. Repeat process until potatoes are cooked through and golden brown, with many crisp edges, about 12 to 15 minutes. Pour eggs over potatoes and scrape mixture up and down another couple of times to distribute and cook eggs.
• Spoon 1⁄4 of mixture onto a tortilla. Top with 2 slices of bacon. Roll up into a loose cylinder and place burrito seam side down on a heatproof plate. Spoon 1⁄4 of chile sauce over burrito and sprinkle it generously with cheese. Repeat with remaining ingredients.
• Bake burritos until cheese is melted and gooey, about 5 minutes. Serve immediately.
• HANDHELD RED CHILE BREAKFAST BURRITOS
• Since handheld burritos are often an on-the-run option, I've made this to serve just a pair of diners. It's easy to double or even triple, if you want to feed a group. I happen to prefer red chile with the chorizo included here, but feel free to mix and match fillings and toppings as you wish. Just remember that a handheld burrito is an exercise in restraint, to some degree. It needs to be full enough to be satisfying, but not so overstuffed that it can't be eaten out of hand, and the filling should be moist but not so much that it drips badly or causes the tortilla to collapse. You can offer extra chile sauce on the side if you wish, but keep the quantity inside the burrito close to the amount suggested.
• Serves 2
• teaspoons vegetable oil 3 to 4 ounces uncooked bulk chorizo
• to 9-ounce russet potato, peeled or unpeeled, cut in 1⁄2-inch dice
• 3 cup chopped onion
• garlic clove, minced
• large eggs, lightly beaten
• flour tortillas, warmed
• ounces mild cheddar cheese, grated
• Preheat oven to 400° F.
• Warm oil in a heavy skillet over medium heat. Stir in chorizo and pat mixture down evenly, and scrape back up, until the chorizo loses its raw look. Stir in potatoes and cook for about 5 minutes, until the cubes are just starting to become tender. Scrape mixture up from bottom of skillet, add onion, garlic, and salt, and pat back down again. Repeat process until potato cubes are cooked through and golden brown, with some crisp edges, about 5 more minutes. Pour eggs over potatoes and scrape mixture up and down another couple of times to distribute and cook eggs.
• Spoon 1⁄2 of filling onto a tortilla. Spoon 1⁄2 of chile sauce over filling followed by 1⁄2 of cheese. Fold 1 side of tortilla up over filling by about 1 inch. Fold both ends in and roll up into a snug cylinder. Repeat for second burrito. Wrap at least the folded bottom end of each burrito in a foil or wax paper collar. Serve right away.
• RED CHILE SAUCE FROM WHOLE PODS
• When New Mexicans talk about "red chile" or simply "red," they generally mean the sauce that forms a constituent part of a dish. Cooks make the sauce from either dried whole pods, as is the case here, or from ground chile, as in the recipe after this. Use the sauce with burritos, enchiladas, tamales, or other dishes.
• Makes approximately 4 cups
• ounces (about 20 to 25) dried whole red New Mexican chile pods
• cups water or chicken stock (divided use)
• tablespoons vegetable oil
• medium onion, minced
• garlic cloves, minced
• to 2 teaspoons crumbled dried Mexican oregano or marjoram
• teaspoon salt, or more to taste
• Toast dried whole chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side. Remove chiles from skillet immediately. When cool enough to handle, break each chile pod into several pieces (wearing rubber or plastic gloves if your skin is sensitive), discarding stem and seeds. Place chile pieces in a blender and pour in one-half of the water or stock. Purée until mostly smooth but with a few flecks of chile still visible in liquid.
• Warm oil in a large saucepan over medium heat. Add onion and garlic and sauté several minutes, until onion is limp. Pour in blended chile mixture, then add oregano and salt. Purée remaining chiles with remaining water and pour purée into sauce in pan. Reduce heat to medium low and simmer for a total of 20 to 25 minutes. After about 15 minutes, taste the sauce and adjust seasonings. When ready, sauce will be cooked down enough to coat a spoon thickly but still drop off of it easily. Use warm or refrigerate for later use. Working ahead: The sauce keeps for 5 to 6 days, refrigerated, and freezes well.
• RED CHILE SAUCE FROM GROUND POD
• Ground dried chile is a fine ingredient for making sauce if you're sure it's freshly ground. It simplifies the process, and also facilitates the blending of various chiles with different degrees of heat, earthiness, sweetness, or other characteristics to make a signature sauce for a special dish. In New Mexico, it's fairly easy to find superb ground chile at farmers' markets, specialty shops, or grocery stores with high turnover, but the search may be more problematic out of state. Smell it if you can, or at least verify that it's vibrant crimson in color.
• Makes approximately 4 cups
• tablespoons vegetable oil
• medium onion, minced
• garlic cloves, minced
• cups chicken or beef stock, or water
• teaspoon crumbled dried Mexican oregano or marjoram
• teaspoon salt, or more to taste
• Warm oil in a heavy saucepan over medium heat. Add onion and garlic and sauté until onion is limp. Stir in chile and then water, a cup at a time. Add oregano and salt and bring sauce just to a boil. Reduce heat to a low simmer and cook for about 20 minutes. Completed sauce should coat a spoon thickly but still drop off it easily. Use warm or refrigerate for later use. The sauce keeps for 5 to 6 days, refrigerated, and freezes well.
• GREEN CHILE SAUCE
• In the days before freezers, green sauces were far less common than red. The immature chile turned red in the field rather quickly, making the green pod highly seasonal. I prefer to use stock in place of water in both red and green sauces, but especially with green chile, to approximate the meatier flavor that used to come from lard or beef suet when they were the only available cooking fats.
• Makes approximately 4 cups
• tablespoons vegetable oil
• to 3 garlic cloves, minced
• tablespoon all-purpose flour
• cups chopped roasted mild to medium-hot New Mexican green chile, fresh or thawed frozen
• cups chicken or beef stock
• Warm oil in a heavy saucepan over medium heat. Add onion and garlic and sauté until onion is soft and translucent, about 5 minutes. Stir in flour and continue cooking for another 1 or 2 minutes. Mix in chile. Immediately begin pouring in stock, stirring as you go, then add salt. Bring mixture to a boil. Reduce heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm, or refrigerate for later use. The sauce keeps for about 3 days, refrigerated, and freezes well.
• Cooks desiring a still meatier sauce may want to brown a bit of ground or cubed pork loin or beef chuck with the onion-and-garlic mixture, then simmer the sauce longer, until the meat is tender.
• Chile recipes are adapted from Tasting New Mexico, © 2012 Cheryl Alters Jamison and Bill Jamison (Museum of New Mexico Press), carried in the New Mexico Magazine Store.
• Cheryl Alters Jamison is New Mexico Magazine's contributing culinary editor. Read her blog at nmmagazine.com/tastingnm. See more of Douglas Merriam's work at douglasmerriam.com.
• Categories:
• Tasting NM, Cuisine, October 2014