Smothered Shredded Beef Burritos

Enchilada versus burrito?  That is the question.  In some parts of the country, the difference is simple.  If the meat is rolled in a corn tortilla and covered in a red or green sauce, it is an enchilada.  But if the meat is rolled in a flour tortilla and covered in a red or green sauce it is a smothered burrito.

I have tried all kinds of rolled tortilla combinations, chicken or beef, corn or flour tortillas, and green or red sauce.  One of my favorite combinations is shredded beef, rolled in a flour tortilla, covered in a red chili sauce, topped with cheese.  Because I used flour tortillas, we will refer to them as smothered burritos but you can call them whatever you like.

Here is another delicious meal you can make with the leftover roast from my post:  Day 1 Roast, Carrots & Potatoes - Day 2 Shredded Beef Tacos.  If you would prefer to fill these with chicken, try this recipe for Slow-cooker Shredded Chicken.

 

Smothered Shredded Beef Burritos  

Leftover roast, shredded

½ c margarine or butter

½ c flour

¼ c chili powder

1 T cumin

1 t salt

1 t black pepper

3 c water

12 fajita sized flour tortillas

2 c shredded cheddar-jack cheese

Preheat oven to 350^o and spray a 10x15” baking pan with cooking spray.  In a sauce pan, melt margarine over medium heat.  Stir in flour, chili powder, cumin, salt and pepper.  Once combined, slowly stir in water.  Simmer, stirring frequently, for about 10 minutes or until sauce thickens.  Dip tortillas into sauce, place meat down the center and roll.  Place into the baking pan seam side down.  Cover with remaining sauce and cheese.  Bake for about 20 minutes or until cheese melts and sauce is bubbly.

Makes 12 burritos