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Get ready to tantalize your taste buds with our Smothered Chile Verde Burrito! Imagine sinking your teeth into a warm flour tortilla that’s packed with seasoned ground beef and potatoes, and then smothered in a tangy green sauce and melted cheese that’ll make your mouth water. But that’s not all! This culinary masterpiece is served with a side of heavenly beans and rice. Trust me, you won’t be able to resist this flavor-packed burrito that’s sure to satisfy your cravings!

Smothered Chile Verde Burrito with rice and beans

Smothered burritos are known by various names such as “smothered”, “enchilada-style”, or mojado (“wet”), these smothered burritos can be found on the menu at many Mexican restaurants throughout the United States. Some variations include adding sour cream, guacamole, or extra cheese on top. They are often served with a side of rice and beans, chips and salsa, or a salad. Whether you call it smothered, wet, mojado, or suizo, there’s no denying that this dish is a delicious and comforting meal that is perfect for any occasion. So next time you’re in the mood for some Mexican food, be sure to give a smothered burrito a try!

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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, chicken, 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: Russet or gold potatoes are my go-to potatoes for this recipe.

Spices: Ground cumin, garlic powder, and chili powder

Diced green chiles: Store-bought can of diced green chiles, or roast an Anaheim or poblano pepper and dice.

Cheese: Shredded Monterey Jack, Quesadilla, or Mexican blend

Salsa Verde: Store-bought or homemade salsa verde.

Enchilada sauce– Store-bought green chile enchilada sauce.

How to Make Smothered Chile Verde Burrito

In a large skillet, over medium-high heat, add ground beef, and onion to the skillet. Cook and crumble beef and cook until it is no longer pink. Add spices, diced potato, and cook until the potatoes are tender.
Add green chiles, salt, and water to the beef. Cook and stir until the mixture comes to a slight boil. Reduce heat to low and cook for 5 to 8 minutes or until thoroughly heated. Remove from heat.
Allow cooked meat to cooled for 10 minutes. 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, seam side down.
Pour sauce mixture over top; sprinkle with remaining cheese. Bake for 10-15 minutes.

Serve with Rice and Beans. Enjoy!

Storing Tips

If you want to plan ahead for your next burrito meal, you can prepare them a day in advance and store them in an airtight container. Just make sure to skip the green chile verde sauce if you want to keep them fresh.

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