Smothered in homemade red enchilada sauce, this Wet Burrito Recipe is filling, hearty, and the perfect dinner. It is easy to put together and ready in just over an hour, it doesn’t get any better!
Make the sauce first by melting the butter in a skillet or small saucepot over medium-low heat. Whisk in the cornstarch, and cook for 1 minute.
Stir in the chili powder, cumin, oregano, and salt, and cook until fragrant, 30 seconds.
Slowly stream in the chicken stock while constantly whisking until combined.
Add the tomato sauce and sugar, and stir it in. Cook until thickened, 4-5 minutes.
Add ½ cup of the sauce to the bottom of a 9×13 baking dish and set aside.
In a large skillet over medium-high heat, brown the ground beef, breaking it up into crumbles with no pink left. About 8-10 minutes. Drain grease.
Stir in the diced green chilies and taco seasoning until combined.
Stir ½ cup of the cheese into the meat mixture until melted, and take off the heat.
Spread about ¼ cup of the filling ingredients down the center of a tortilla and sprinkle with about 1 tablespoon of the cheese. Roll it up tightly and place seam side down into the prepared pan.
Repeat with the remaining tortillas and filling.
Spread the remaining sauce on top. Top with the remaining shredded cheese.
Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 5-10 minutes until bubbly. Top with optional cilantro and serve with any additional toppings you desire.
Notes
Nutrition calculated without additional toppings.
This makes a large batch, but you can easily double it to feed more or halve the recipe.
Tons of custom options, see my tips above on that.
Leave out the green chiles if you don’t like spicy food.
This freezes well, see my tips above on how to store.