Burritos, Enchilada-Style |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Uses frozen burritos, or you could substitute your own. In a pinch, I've also used canned enchilada sauce, but it's better homemade! I use El Pato Mexican tomato sauce. If I have it on hand, I use queso fresco in addition to the shredded cheese. Ingredients:
10 small frozen burritos (your favorite flavor) |
2 tablespoons butter |
3 tablespoons flour |
1 3/4 cups water |
1 (8 ounce) can tomato sauce |
1 1/2 teaspoons chili powder |
1 teaspoon beef bouillon granules |
1/2 teaspoon garlic powder |
1/4 teaspoon arbol chile, powder (optional) |
3/4 teaspoon cumin |
1/2 teaspoon salt |
2 cups shredded mexican blend cheese |
1 (4 ounce) can sliced olives |
1/3 cup sliced green onion |
Directions:
1. Melt butter in a small saucepan. Stir in flour until smooth, then gradually add water. Bring to a boil; cook until thickened. Add tomato sauce, chili powder(s), garlic powder, bouillon, cumin, and salt. Simmer about 5 minutes more.
2. Place frozen burritos in a lightly greased 13x9 pan. Pour sauce over burritos. Top with cheese, olives and green onions.
3. Bake at 350F for 35-40 minutes.
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