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Enchilada-Style Burritos

 Enchilada-Style Burritos
"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."
6 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 6 frozen prepared bean and cheese burritos
  • 2 tablespoons butter
  • 3 tablespoons King Arthur Unbleached 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 (8 ounces) shredded Mexican cheese blend or cheddar cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained, optional
  • 1/3 cup chopped green onions

Directions

  • Place frozen burritos in a greased 13-in. x 9-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. Yield: 6 servings.

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Enchilada-Style Burritos (continued)

Nutritional Facts: 1 serving (1 each) equals 524 calories, 26 g fat (15 g saturated fat), 59 mg cholesterol, 1,751 mg sodium, 52 g carbohydrate, 4 g fiber, 22 g protein.