Burritos Enchilada Style Food

ENCHILADA-STYLE BURRITOS

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.

ENCHILADA STYLE BURRITOS

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.

ROUND 2 RECIPE -"BURRITO" ENCHILADAS

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.

BEEF ENCHILADA-BURRITOS

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.

BURRITOS, ENCHILADA-STYLE

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.

BEEF ENCHILADA-BURRITOS

Steps:

• Preheat oven to 425. Cook ground beef on medium heat with 1 TB of chili powder until browned; season with salt and pepper.
• Stir in 1/2 cup of enchilada sauce and black beans. Simmer 3-5 minutes until beans are soft.
• Remove from heat and add cilantro.
• Coat a non-stick baking dish with cooking spray. Divide half of the shredded cheese and all of the meat/bean mixture into the 8 tortillas. Roll tortillas and place seam side down. Cover tortillas with remainder of enchilada sauce. Cook enchiladas for 14 minutes. Remove from oven, spread remainder of shredded cheese over tortillas. Return to oven for 3 minutes until cheese is melted.

BEAN BURRITOS ENCHILADA STYLE

Steps:

• Set oven to 350.
• Take a flour tortilla and put beans down the center with some cheese on it roll it up put on a plate and pour enchilada sauce on top then top with some more cheese and place in the oven until bubbly. I usually do one burrito per plate take it out of the oven and top with onions.