Enchilada Syle Burritos


This is a recipe 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 Style Burritos

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 9×13 pan which is usually 8-9)
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1-1/4 cups water
1 can (8 ounces) tomato sauce
1-1/2 teaspoons chili powder
1 teaspoon beef bouillon granules
3/4 teaspoon ground cumin
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, 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.

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