Enchirritos {Recipe Re-do}

Here's another recipe re-do where I've posted a recipe before, but have since re-photographed the food and am re-posting it here for you.

These enchirritos are a favorite of mine. They are part enchilada, part burrito...hence the name.

The flavors are even better the next day as leftovers.

 

 Ingredients

1/4 c. butter

1/4 c. flour

4 c. water

3 Tbsp. chili powder

1 tsp. garlic salt

1 lb. ground beef

1 lb. ground sausage (I used a bacon flavored kind once and it was fabulous)

1/4 c. chopped onion

1 c. refried beans

8 flour tortillas (8 inch), warmed

3 c. shredded cheese (monteray jack or cheddar works great)

Optional toppings: shredded lettuce, chopped tomatoes, sliced olives, sour cream

 

What You Do

In a large saucepan, melt butter. Stir in flour until smooth. Gradually add water. Bring to a boil; cook and stir one minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes.

In a large skillet over medium heat, cook the beef, sausage, and onion until meat is no longer pink; drain. Stir in beans; heat through.

Spread 1/4 c. sauce in a greased 9x13 baking dish. Spread 1 Tbsp. sauce in the center of a tortilla and spread around. Place 2/3 c. (use measuring cup for this and it comes out perfect) meat mixture down the center of each tortilla. Top with 1/4 c. shredded cheese. Roll up and place seam side down in the baking dish. Pour remaining sauce over top; sprinkle with remaining cheese.

Bake uncovered at 350 for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings, if desired.

 

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