SourdoughNative: 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.

Yum!!

Ingredients:

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

Directions:

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.
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
Preheat oven to 350F.
In a casserole dish sprayed with non-stick spray, place 1/2 cup of the sauce.
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.
Pour the rest of the sauce over all the rolled burritos.
Bake, covered, for 20-30 minutes until heated through.
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.
Sh shredded lettuce, diced tomatoes and thinned sour cream sauce (crema).

Red Chile Papas

Ingredients:

4cups diced potatoes

2 tbsp oil

1 tsp Red chile Powder

1 tbsp flour

2 cups Chicken broth

Directions:

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