Name: Smothered Burrito Recipe with Green Chile Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 can (15 oz) refried beans; 4 large flour tortillas; 1 cup shredded cheddar cheese; 1 cup Monterey Jack cheese, shredded; 2 cups green chile sauce; 1 small onion, diced; 1 tsp ground cumin; 1/2 tsp garlic powder; Salt and pepper, to taste; 2 tbsp olive oil

A Burrito Story For You (Just Between Us)

So, you know how some recipes just kind of happen to you instead of the other way round? That was me with this Smothered Burrito Recipe with Green Chile Sauce. I remember the first time I tried it—my cousin had come over from out of town, and she brought this whole sack of slightly squished green chiles. We figured, “let’s just throw them in something hearty,” and suddenly, this burrito masterpiece was born. I won’t claim it was elegant that first try, but goodness, it sure made for a legendary Saturday night (and yes, my kitchen looked like a fiesta had exploded!)

Smothered Burrito Recipe with Green Chile Sauce

Why I Keep Making This (And Why You Should Too!)

I make this when my family’s gotten a bit tired of the old taco routine. Plus, there’s something about that saucy, cheesy blanket on top that just gets everyone’s attention. My kids actually fight over the corner pieces (because of the crispy cheese bits). I have made the mistake of not making enough once—never again!

And hey, sometimes I crave it after a long, dreary day when nothing else will quite fill the kitchen with that cozy, spicy smell. Oh, also, it’s a miracle meal for using up random leftovers—you can tuck almost anything inside.

Let’s Talk Ingredients (And a Few Swaps I’ve Tried)

1 lb ground beef (though sometimes I go with shredded chicken or just black beans, depends what’s in the fridge)
1 small onion, diced (honestly, any color works; my grandma always said yellow was best, but it’s up to you)
2 cloves garlic, minced (or a heaping spoon of pre-minced garlic—no judgment)
1 can (15 oz) pinto beans, drained and rinsed (or refried if you like it softer inside)
1 packet taco seasoning (my homemade version always tastes better—unless I’m lazy, then store-bought is fine)
4 large flour tortillas (burrito-sized; the brand doesn’t matter, but don’t use stale ones, trust me…)
For the Green Chile Sauce:
- 2 cups roasted green chiles, chopped (canned is OK if you can’t get fresh; just drain well)
- 1 can (10 oz) green enchilada sauce (or make your own, but sometimes who’s got the time?)
- 1 cup chicken broth (the boxed kind is fine, sometimes I even use water)
- A big handful of shredded cheese (Monterey Jack is my favorite, but cheddar or a blend will do in a pinch)
Extra cheese for topping—always more than you think
Optional: chopped cilantro, sour cream, diced tomatoes for serving

How I Actually Make These Smothered Burritos

Brown the meat: In a big skillet (I use my trusty cast iron, but any pan will do), cook the ground beef and onion over medium heat until the beef isn’t pink anymore. Toss in garlic for a minute at the end—don’t let it burn (I’ve learned the hard way).
Mix up the filling: Drain off any grease (or don’t, if you like it extra rich), then stir in taco seasoning, beans, and about 1/4 cup water. Let it bubble up and get all friendly together. This is where I usually sneak a taste and rethink the seasoning. Oh, and if it looks too thick, add a splash more water.
Make that green chile sauce: In a saucepan, bring the chiles, enchilada sauce, and broth to a simmer. Let it go for about 5-10 mins, or till it’s thickened a bit. Stir in the cheese and let it melt—you want it luscious and smooth. Don’t panic if it’s a little lumpy, it’ll sort itself out in the oven.
Assemble the burritos: Lay out a tortilla, scoop a hearty line of filling down the center, roll it up tight, and tuck the ends. Repeat till the pan’s full or you run out of tortillas (sometimes I make tiny ones with leftovers, they’re the cook’s treat).
Smother and bake: Nestle the burritos into a greased baking dish—side by side, all squishy together. Pour the green chile sauce all over, making sure to get into the corners. Sprinkle with much cheese (don’t be shy!). Bake at 375°F (190°C) for about 20-25 mins till bubbly and golden on top.
Serve (finally!): Let it cool just a smidge, then top with whatever you like. My brother swears by salsa and a squeeze of lime, but I’m more of a sour cream gal myself.

Notes I Found Out the… Hard Way

Burritos will split open if they’re overfilled (I get greedy, what can I say?).
If your sauce seems runny, just bake a bit longer uncovered—fixes most things.
Sometimes pre-grated cheese doesn’t melt as nicely, but I still use it when I’m too tired to grate my own. It’s fine.
Actually, I find these taste better the next day—but good luck having leftovers.

Some Variations I’ve Messed Around With

Chicken instead of beef (shredded rotisserie if you’re short on time)
Added rice inside for bulk; honestly it was kinda heavy, but if you’ve got a hungry crowd, it’s not bad
Once tried tofu—eh, didn’t win me over, but my neighbor liked it
Pepper jack cheese is really tasty if you want extra kick

Don’t Sweat the Equipment

If you don’t have a big rectangular baking dish, just use whatever oven-safe pan you have—done it in a round cake tin more than once. Foil pans are perfect for potlucks (just put a tray under them in the oven, once I learned the hard way and it dripped everywhere… oops).

Real Talk On Storing Leftovers

Pop them in the fridge, covered, for up to three days—though honestly, in my house, it never lasts more than a day! Sometimes I’ll freeze single portions for a midnight snack attack, and they reheat just fine in the microwave.

When and How I Like to Serve These Up

I love plating these with a scoop of Mexican rice and a bunch of fresh lettuce on the side. On birthdays, we go all out—guac, salsa, the works. The best is when everyone piles their own toppings, and it turns totally chaotic (in a good way). Oh, and don’t skip the lime wedges!

Pro Tips Learned the Not-So-Easy Way

Don’t rush rolling the burritos; they’ll tear and leak everywhere, and you’ll have yourself a mess. I once tried to save time by microwaving the tortillas to make them more pliable—actually, I find it works better if you heat them in a pan real quick.
Let the assembled burritos sit for a few minutes before serving—otherwise, molten cheese everywhere (ask me how I know).
Go light on the salt in the filling, since cheese and sauce add loads of flavor.

Stuff People Ask Me (All the Time)

Can I make the sauce spicier?: Oh, absolutely! Throw in more chiles or a diced jalapeno. Or a splash of hot sauce right before serving—my husband does that and claims it’s the secret.
Do you have to use beef?: Nope. My aunt makes hers with pulled pork and says it’s the only way, though I think chicken’s just as good. Veggie’s fine, too, if you’re into that vibe.
Can I prep these ahead?: Yep! Roll up the burritos a day before, keep in the fridge, then smother and bake when you’re ready. I wouldn’t add the sauce till baking time, though or it turns mushy.
What if I don’t have green enchilada sauce?: I’ve just used salsa verde mixed with cream before, and it worked out ok. Not quite the same, but in a pinch, it’ll do.
Is it OK to freeze them?: Sure, but I’d leave the cheese topping off until you bake it. It all comes together in the oven anyway.

And, not that it fits here, but last time I tried making these in the middle of a heatwave—they tasted great but, wow, my kitchen turned into a sauna. Maybe save these for cooler days if you can!

Smothered Burrito Recipe with Green Chile Sauce