Smothered Chile Verde Burrito

This Smothered Chile Verde Burrito features a warm flour tortilla filled with seasoned ground beef and potatoes. The burrito is then covered in tangy green sauce, melted cheese blend, and served with beans and rice.

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What's in a Smothered Chile Verde Burrito
Meat: I typically use ground beef because it's quick, but shredded beef or pork can be substituted. If using shredded beef or pork,  use 1 cup of broth the meat was cooked in.
Onions: I prefer yellow onions...it's a little sweeter.
Potatoes: Russett or gold potatoes
Diced green chiles: Store-bought can or roast an anaheim and dice.
Salsa Verde: Store-bought or homemade salsa verde.
Enchilada sauce- Green chile sauce






When the meat mixture is cooked, spoon the mixture across the center of each tortilla; top each with 3 tablespoons of cheese. Fold the bottom and sides of the tortilla over filling and roll-up. Mix salsa verde and enchilada sauce. 
Preheat oven. Place rolled burritos in a greased 11 x 8-in. baking dish. Pour sauce mixture over top; sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.

Serve with Rice and Beans. Enjoy!

Smothered Chile Verde Burrito
Author: The Busy Abuelita
Preparation Time: 20 minutes
Cooking time: 15 minutes
Servings: 6 servings

Delicious, Chile Verde burrito smothered in cheese, perfect with beans and rice.

Ingredients:

• 1 1/2 lbs ground beef
• 1/4 cup yellow onion, diced
• 1 can (4 oz) green chile, diced
• 2 potatoes, peeled and diced
• 1 tsp salt
• 3 cloves garlic, minced
• 1/4 cup water
• 1 cup salsa verde
• 1 cup green enchilada sauce
• 6 flour tortillas
• 2 cups shredded cheese, Mexican blend

Instructions:

1. In a large skillet, over medium-high heat, add ground beef, onion, and garlic to the skillet. Cook and crumble beef and cook until no longer pink. Add diced potato and cooked until the potato is tender.
2. Add green chiles, salt, and water to beef. Cook and stir until mixture comes to a slight boil. Reduce heat to low and cook for 5 to 8 minutes or until thoroughly heated. Remove from heat.
3. Spoon 2/3 cup beef mixture across the center of each tortilla; top each with 3 tablespoons cheese. Fold the bottom and sides of the tortilla over filling and roll-up
4. Mix 1 cup salsa verde with 1 cup of enchilada sauce, blend well.
   
5. Preheat oven to 375°F
6. Place rolled burritos in a greased 11 x 8-in. baking dish. Pour sauce mixture over top; sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.
7. Place burrito in a plate, and top with sour cream and guacamole (optional)
   Serve with rice and beans. Enjoy!