This recipe for enchilada style burritos is on I got several years ago from a Quick Cooking Magazine. The magazine has since changed it’s name to Simple and Delicious. I have made a few modifications from the original recipe.
This a a good way to fancy up good old frozen burritos. You could used canned enchilada sauce and do the same thing, but I really like this recipe for the sauce. I made the sauce thicker than what the original recipe was. The original recipe also used bean and cheese burritos, but we usually have beef and bean.
Enchilada Syle Burritos
Real Mom Kitchen
- 6 frozen prepared beef and bean burritos you could use whatever type of frozen burritos you like, I also just put as many burritos as I can fit in my 9x13 pan which is usually 8-9
- 2 Tbsp butter
- 3 Tbsp all-purpose flour
- 1 ¼ cups water
- 1 8 oz can tomato sauce
- 1 ½ tsp chili powder
- 1 tsp beef bouillon granules
- ¾ teaspoon ground cumin
- 2 cups 8 ounces shredded Mexican cheese blend or cheddar cheese
- 1 2 1/4 oz can sliced ripe olives, drained, optional
- ⅓ cup chopped green onions optional
- Place frozen burritos in a greased 13-in. x 9-in. x 2-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 and green onion if desired. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Serves 6 or more, depending on how many burritos you use.