Wednesday, April 17, 2013

Baked Enchiritos with Red Chile Papas

This is a non-traditional take on a Burrito-Enchilada. 

So easy to make, and delicious to serve on a week night. The Red Chile Papas is a recipe from my childhood. My grandmother, who was from New Mexico used to make these potatoes for us with breakfast, lunch and or dinner. 

They are a fried potato, that she then simmered in a red chile sauce. so flavorful, not spicy, just really good. They look dark, but that is because you fry them and then simmer them in a red chile sauce. Yum!

Drizzled with a sour cream crema (sour cream thinned with milk or half and half), they are to die for. 

I had small Yukon gold potatoes that I halved and fried and then made the red chile sauce in the pan. You could sub any potato and cube and do the same thing. 

The Enchirito is just a riff on a flour tortilla filled with ground beef, cooked and simmered with salsa and beans. Stuffed in a flour tortilla with cheese and covered with a homemade enchilada sauce with canned refried beans. 


1 lb. ground beef 
1 cup salsa 
1 14 oz. can Pinto or Chile-ettes (drained)
8 flour tortillas-8" or Burrito size
1 1/2 cups shredded cheese
2 tbsp oil 
1 tsp Garlic powder 
1 tsp Onion powder 
1 tsp Cumin 
2 cups Beef Broth
1/4 all purpose flour
2 tsp Chile powder
1 14 oz. can Refried beans-divided


  1. In a large saute pan, cook beef until browned and crumble. Drain if needed. Add in Garlic and Onion powder, salsa and Pinto or Chile-ettes. Saute for 3-4 minutes until combined. Set aside to cool slightly. 
  2. In a medium sauce pan, whisk Beef broth, flour and Chile powder. Heat until thickened and add half a can of the refried beans until incorporated. Keep warm 
  3. Preheat oven to 350F.
  4. In a casserole dish sprayed with non-stick spray, place 1/2 cup of the sauce. 
  5. On each tortilla, smear the rest (about 2 tsp each) of the refried beans, a portion of the ground beef mixture and a sprinkling of cheese (use about a cup total). Roll up burrito style and place seam side down in the casserole dish. 
  6. Pour the rest of the sauce over all the rolled burritos.
  7. Bake, covered, for 20-30 minutes until heated through. 
  8. Remove cover and sprinkle with remaining 1 cup of cheese and place back in the oven for about 5 minutes or until cheese is melted.
  9. Sh shredded lettuce, diced tomatoes and thinned sour cream sauce (crema).  
Red Chile Papas 

4cups diced potatoes
2 tbsp oil 
1 tsp Red chile Powder
1 tbsp flour
2 cups Chicken broth

  1. In a large saute pan heat oil and fry potatoes until golden on all sides. Remove with a slotted spoon, reserving oil. 
  2. In the hot oil, cook chile powder and flour for 1-2 minutes. 
  3. Add in chicken broth and stir to combine. Bring to a low boil and add back in potatoes. 
  4. Cook potatoes for 15-20 minutes until almost all the liquid is absorbed and potatoes are tender. Stir occasionally. 
  5. Serve drizzled with Crema.

This recipe is shared with:
What's In Your Kitchen Wednesday
Lil Luna Link Party
Back For Seconds Social
What I Whipped Up Wednesday @ Sugar and Dots
Wiked Good Wednesday @ I Love My Disorganized Life
Whats Cooking Wednesday @ Buns in My Oven
Wednesday Adorned From Above Blog Hop@Adorned From Above
Taste and Tell Thursdays
Riverton Housewives Round-Up@The Real Housewives of Riverton
Somewhat Simple
Thursday's Treasures@Food Done Light
Made U Look
Frugal Food Thursday @ Frugal Follies
Full Plate Thursday @ Miz Helens Country Cottage  Thursday's Treasures Link Party@Chocolate, Chocolate and More...