Smothered Wet Burritos with Creamy Enchilada Sauce

Instructions

Prepare the Filling

1. Cook the meat. In a large skillet over medium-high heat, brown the ground beef or turkey, breaking it into crumbles as it cooks. Once no pink remains, drain off any excess fat to prevent greasiness.
2. Add the aromatics. Stir in the chopped onion and minced garlic. Cook for several minutes until the onion softens and turns translucent. This step adds depth and sweetness to the filling.
3. Season and combine. Sprinkle in the taco seasoning and cook for about 2 minutes to bloom the spices. Add the refried beans and cooked rice, stirring until everything is well mixed and heated through. Season with salt and pepper to taste, then remove from heat. The mixture should be thick and cohesive so it stays neatly inside the tortillas.

Make the Enchilada Sauce

1. Heat the sauce. In a saucepan over low heat, combine the red enchilada sauce and diced green chilies. Stir occasionally until warmed through.
2. Add sour cream. Once heated, stir in the sour cream until the sauce becomes smooth and creamy. This addition mellows the acidity and gives the burritos their signature velvety finish.

Assemble the Burritos

1. Preheat the oven. Set your oven to 350°F (175°C). Grease or lightly spray a baking dish to prevent sticking.
2. Warm the tortillas. Heat the flour tortillas in the microwave for about 20 seconds. Warming them helps prevent tearing while rolling.
3. Fill the burritos. Spoon a generous portion of the meat and bean mixture onto each tortilla, topping it with a sprinkle of shredded cheddar cheese.
4. Roll tightly. Fold in the sides and roll each tortilla firmly into a burrito. Place them seam-side down in the prepared baking dish so they stay closed during baking.
5. Smother with sauce. Pour the warm enchilada sauce mixture over the burritos, making sure every tortilla is fully covered. Sprinkle any remaining cheese on top.

Bake

1. Bake until bubbly. Place the dish in the preheated oven and bake for 20–25 minutes, or until the burritos are heated through and the cheese on top is melted and lightly golden.
2. Cool slightly. Allow the burritos to rest for a few minutes so the filling settles before serving.

Serve

Top the warm burritos with shredded lettuce, diced tomatoes, onions, olives, sour cream, and sliced jalapeños if you like a bit of heat. The contrast of hot, creamy burrito with cool, crisp toppings makes each bite flavorful and satisfying.

Enjoy

Serve immediately for best texture and flavor. Leftovers reheat well in the microwave or oven, making this dish great for meal prep or next-day lunches.