Try this Chili Burros recipe, or contribute your own.
Suggest a better descriptionCut meat into 1/2 inch cubes. Heat together meat, gravy, enchilada sauce, chilies, onion, water, and salt. Bring to a boil.
Reduce heat and simmer, covered, for an hour, or until meat is tender. Add corn starch to thicken gravy.
Put a layer of sauce on bottom of 13x9 glass baking dish. Spoon 2-3 spoonfuls of meat onto a tortilla and roll burrito style into tortillas and place into dish. Cover with remaining sauce, making sure to cover all of tortillas with with sauce, and cook at 425 degrees, covered, for 30 minutes.
Serve as is, or garnish with sour cream, avocado, and diced tomatoes.
Make sure the tortillas are completely covered with sauce before baking, any area not covered with get hard and crispy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3401g) | ||
Recipe Makes: Servings | ||
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Calories: 4325 | ||
Calories from Fat: 2211 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 245.7g | 328 % | |
Saturated Fat 136g | 680 % | |
Monounsaturated Fat 82.7g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 897mg | 276 % | |
Sodium 8345.8mg | 288 % | |
Potassium 8230.8mg | 217 % | |
Total Carbohydrate 265.4g | 78 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 257.4g | ||
Protein 266.7g | 381 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4325
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