Sunday, September 29, 2013

Burritos Enchilada Style-Mexican Villa Copy-Cat

This another copy-cat recipe from my beloved Mexican Villa.  If you don't want to make huge burritos, you can make smaller ones using smaller flour tortillas.  If you do, obviously you'll be able to make more than two.  To be honest, smaller is better in this case as these things are massive! 
 
 
To Make Burritos Enchilada Style
(Makes 2 Very Large Burritos)
1 pound Ground Beef/Turkey
1 package Taco Seasoning
1 16 oz. can Refried Beans
2 cups Shredded Monterrey Jack &/or White American Cheese
Chopped Onion (optional)
2 Large Flour Tortillas
shredded Iceberg lettuce
diced Tomato

Preheat oven to 350 degrees.
Brown ground beef/turkey. Pour into a strainer or small-holed colander.
Drain beef and rinse with hot water, making sure to get rid of as much fat as possible. If using turkey, skip this step. 
Put back into pan and add taco seasoning and a few tablespoons sauce to beef/turkey. Let simmer for a couple of minutes until thick.
Spray a baking pan with cooking spray.
Pour a small amount of sauce into baking pan to cover bottom. I use individual serving plates for these.
Warm flour tortillas in microwave for approximately 15 seconds, just enough to make pliable.
Using one flour tortilla, fill with 1/2 of refried beans, starting off center to leave room to roll.
Add 1/2 of the ground beef/turkey,
then 1/2 cup cheese and onions if using.
Fold tortilla over filling.
Fold ends towards the middle.
Roll over folds.
Continue to roll until a you have rolled all the tortilla together.

Place in baking pan.
Cover with sauce and remaining cheese.
Bake for approximately 30 minutes until bubbly and cheese is melted.
Garnish with lettuce and tomato.

Mexican Villa serves their enchiladas with a side of refried beans and Mexican rice. If you want it truly authentic, place the enchiladas, beans and rice on a oven-proof plate, and add a few tablespoons of sauce over the beans and sprinkle with cheese, then bake until cheese has melted.

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