Smothered burritos are flour tortillas stuffed with seasoned ground beef or shredded chicken, rice, beans, and cheese, then baked under a blanket of enchilada sauce until bubbly. This comfort-food classic comes together in under an hour with simple ingredients and delivers restaurant-quality results.
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Preheat oven to 375°F (190°C) and lightly grease a baking dish.
Cook meat in a skillet until fully cooked, then season with chili powder, cumin, salt, and pepper. Stir in beans and a little enchilada sauce.
Warm tortillas until soft.
Fill each tortilla with meat mixture, rice, and cheese. Roll tightly and place seam-side down in the dish.
Pour remaining enchilada sauce over the burritos and top with cheese.
Cover with foil and bake for 15 minutes. Remove foil and bake another 10 minutes until bubbly.
Serve warm with sour cream, guacamole, and salsa.
Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through.
Yes. Assemble the burritos, cover with sauce and cheese, refrigerate up to 24 hours, then bake. Add 5–10 minutes to the baking time if baking from cold.
Warm the tortillas until soft before filling so they're pliable, don't overfill, and roll tightly. Placing seam-side down in the dish keeps them sealed during baking.
Corn tortillas are more fragile and will tear easily when filled and rolled. Flour tortillas are the better choice for this recipe.
Bake covered at 375°F for 15 minutes, then uncovered for 10 minutes more until the cheese is melted and bubbly around the edges.
Yes. Freeze after assembly and before baking (up to 3 months). Thaw in the refrigerator overnight and bake as directed, or add 10–15 minutes to baking time.
