Burritos Wmexican Beer Enchilada Sauce Recipes

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ENCHILADA-STYLE BURRITOS



Enchilada-Style Burritos image

"Our family loves Mexican food, but I couldn't find a recipe for homemade burritos that we liked as much as the frozen varieties," comments Terry Ann Christensen of Roy, Utah. "So I came up with a not-too-spicy homemade sauce that dresses them up."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

6 frozen prepared bean and cheese burritos
2 tablespoons butter
3 tablespoons all-purpose flour
1-3/4 cups water
1 can (8 ounces) tomato sauce
1-1/2 teaspoons chili powder
1 teaspoon beef bouillon granules
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 cups shredded Mexican cheese blend or cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1/3 cup chopped green onions

Steps:

  • Place frozen burritos in a greased 13x9-in. baking dish; set aside. In a saucepan, melt butter. Stir in flour until a smooth; gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomato sauce, chili powder, bouillon, cumin and salt. Simmer, uncovered, for 5 minutes or until thickened., Pour over the burritos. Sprinkle with cheese, olives if desired and onions. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 524 calories, Fat 26g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 1751mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 4g fiber), Protein 22g protein.

BEEF ENCHILADA-BURRITOS



Beef Enchilada-Burritos image

Think of beef burritos covered in a savory enchilada sauce, topped with cheese and baked to perfection. Instead of using corn tortillas (most commonly used in Mexico for enchiladas) we're going with large flour tortillas to accommodate the generous bean, beef and cheese filling.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 10-to-12-ounce packages broccoli florets
1 cup grape tomatoes
1 tablespoon vegetable oil
1 1/2 teaspoons chili powder
Kosher salt and freshly ground pepper
Nonstick cooking spray
8 ounces lean ground beef
1 10-ounce can enchilada sauce (about 1 1/4 cups)
1 15-ounce can no-salt-added black beans, drained and rinsed
2 tablespoons chopped fresh cilantro
3/4 cup shredded reduced-fat Mexican cheese blend (3 ounces)
4 large (burrito-size) flour tortillas

Steps:

  • Preheat the oven to 425 degrees F. Toss the broccoli and tomatoes with the vegetable oil, 1/2 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until tender, about 25 minutes.
  • Meanwhile, coat a nonstick skillet with cooking spray and heat over medium-high heat. Add the beef and the remaining 1 teaspoon chili powder; season with salt and pepper. Cook, breaking up the meat, until browned, about 4 minutes. Stir in 1/2 cup enchilada sauce, the beans and 2 tablespoons water. Simmer until the beans are soft, 3 to 5 minutes. Remove from the heat and add the cilantro.
  • Coat a small baking dish with cooking spray. Divide 1/4 cup cheese and the beef mixture among the tortillas; fold in the sides and roll up. Transfer to the baking dish, seam-side down. Drizzle with the remaining 3/4 cup enchilada sauce and cover with foil. Bake until warmed through, 12 minutes. Uncover, sprinkle with the remaining 1/2 cup cheese and bake until melted, 2 to 3 more minutes. Serve with the vegetables.

Nutrition Facts : Calories 489, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 41 milligrams, Sodium 1577 milligrams, Carbohydrate 61 grams, Fiber 11 grams, Protein 30 grams

ROUND 2 RECIPE -"BURRITO" ENCHILADAS



Round 2 Recipe -

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 27

1 1/2 cups leftover Zesty Rice Salad, recipe follows
1/2 cup leftover Steak Cerveza, sliced into thin strips, recipe follows
1 cup shredded jack cheese, divided
1 teaspoon chili seasoning
1 (10-ounce) can enchilada sauce, divided
1 tablespoon freshly chopped cilantro leaves
8 corn tortillas, room temperature
1/2 cup sour cream, for serving, optional
1 tablespoon canola oil
1 tablespoon chopped garlic
1 1/2 cups long-grain white rice
2 1/4 cups water
1 tablespoon chili seasoning
Salt and freshly ground black pepper
1/2 medium red onion, diced
1 yellow pepper, diced
1 (14.5-ounce) can red beans, drained and rinsed
1 tablespoon white vinegar
1 tablespoon freshly chopped cilantro leaves
1/2 medium red onion, diced
1 tablespoon chopped garlic
2 tablespoons lemon juice
1 (12-ounce) bottle or can beer
2 tablespoons white vinegar
2 tablespoons chili seasoning
1 1/2 pounds top round steak
Oil, for grate

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl, combine the rice, steak, half the cheese, chili seasoning, 2 tablespoons enchilada sauce, and cilantro. Evenly distribute the mixture between 8 tortillas and roll up.
  • Cover the bottom of an oven-proof baking dish with about a 1/4 cup of the enchilada sauce. Place rolled enchiladas in a single layer in the baking dish and top with the remaining enchilada sauce and cheese. Bake in the preheated oven until cheese melts and enchiladas are heated through, about 15 minutes.
  • Remove from oven and serve with sour cream, if desired.
  • Heat oil over medium heat in a medium sauce pot. Add garlic, and rice and saute for 2 minutes until rice is toasted. Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove to a baking sheet and let cool.
  • In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro. Mix well and serve with steak.
  • In a resealable plastic bag combine onions, garlic, lemon juice, beer, vinegar and chili seasoning. Massage the back to mix the ingredients. Place the steak into the bag, squeeze the air out and seal. Marinate in refrigerator for at least 4 hours, or overnight but no more than 18 hours.
  • Set up grill or grill pan over medium-high heat. Oil grate when ready to start grilling. Let steaks stand at room temperature for 20 to 30 minutes before grilling. Remove steak from marinade. Place on hot, oiled grill and cook 4 minutes per side for medium rare (145 degrees F). Pour the marinade into a large skillet over medium heat. Reduce by a half or until thickened, about 10 to 15 minutes
  • Transfer steaks to a cutting board and let rest for 5 minutes before cutting. Slice steak across the grain and serve with Zesty Rice Salad and reduced marinade.

ENCHILADA SAUCE WITH CHOCOLATE



Enchilada Sauce with Chocolate image

This is a great, authentic enchilada sauce, without tomato sauce.

Provided by Allrecipes Member

Categories     Sauces

Time 40m

Yield 12

Number Of Ingredients 10

1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 ½ cups chicken broth
½ (1 ounce) square semisweet chocolate

Steps:

  • Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
  • Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

Nutrition Facts : Calories 42.9 calories, Carbohydrate 6.1 g, Fat 2.2 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 34.6 mg, Sugar 1.7 g

ENCHILADA STYLE BURRITOS



Enchilada Style Burritos image

These burritos are better than any enchiladas I have ever gotten in a resturant. They have an authentic mexican flavor.

Provided by Jazz Lover

Categories     One Dish Meal

Time 50m

Yield 8 burritos

Number Of Ingredients 15

1 lb hamburger
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup onion, chopped
1 (16 ounce) can refried beans
8 (7 inch) flour tortillas
1/2 cup margarine
1 tablespoon flour
2 teaspoons onion powder
2 teaspoons garlic powder
2 tablespoons chili powder
12 ounces V8 vegetable juice
12 ounces water
cheddar cheese, grated
lettuce, shredded

Steps:

  • Brown hamburger and add salt, pepper and chopped onion.
  • Drain fat and add refried beans.
  • Spoon mixture onto 7 inch flour tortillas, roll up and place burritos in baking dish.
  • Melt together butter and flour.
  • Add onion powder, garlic powder, chili powder, V-8 juice and water.
  • Bring to a boil and pour over burritos and top with grated cheddar cheese.
  • Bake at 350 until cheese melts and sauce bubbles (20 to 30 minutes).
  • Top with shredded lettuce.

Nutrition Facts : Calories 440.9, Fat 22.7, SaturatedFat 5.7, Cholesterol 42.6, Sodium 1077.9, Carbohydrate 39.5, Fiber 5.8, Sugar 3.3, Protein 19.9

BURRITOS, ENCHILADA-STYLE



Burritos, Enchilada-Style image

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.

Provided by KlynnPadilla

Categories     < 60 Mins

Time 45m

Yield 10 burritos

Number Of Ingredients 14

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

Steps:

  • 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.
  • Place frozen burritos in a lightly greased 13x9 pan. Pour sauce over burritos. Top with cheese, olives and green onions.
  • Bake at 350F for 35-40 minutes.

Nutrition Facts : Calories 151.8, Fat 11.7, SaturatedFat 6.7, Cholesterol 33.8, Sodium 661.7, Carbohydrate 6.1, Fiber 1, Sugar 2.4, Protein 6.5

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