The BEST Smothered Green Chile Enchiladas

The BEST Smothered Green Chile Enchiladas – Go ahead and try this Smothered Green Chile Burrito recipe out for yourself. And if you are single and looking to win over the heart of a special someone, this recipe just might come in handy. You never know what could happen!



Servings: 8


  • 8 Mission flour tortillas (soft taco size)
  • 1 can refried beans (or 1½ cups of my homemade refried white beans)
  • 1 lb ground beef
  • ½ package mild taco seasoning
  • 1 tsp onion powder
  • 1 green pepper (diced)
  • 1 red bell pepper (diced)
  • 1 package Uncle Ben’s Ready Brown Rice (pre heated in microwave)
  • ⅓ c. canned green chilies (diced)
  • 2 tbsp sour cream
  • ½ lime (juice only)
  • 2 cups pepper jack cheese

Green Chile Sauce

  • 1 can Green enchilada sauce
  • ¼ cup sour cream
  • ½ lime (juice only)



  1. Preheat oven to 350 degrees F
  2. Brown ground beef in a frying pan with about ⅔ of red bell pepper diced as well as ⅔ of the diced green pepper (set aside the rest to sprinkle on top later)
  3. When browned drain excess grease if needed, and add ½ package of mild taco seasoning and 1 tsp onion powder and mix in well
  4. Set seasoned ground beef aside
  5. Heat Ready rice in microwave for 1½ minutes
  6. In bowl combine preheated rice, green chilies, 2 tbsp sour cream, juice squeezed from ½ of a lime, and salt and pepper to taste
  7. On each flour tortilla first spread ¼ cup refried beans with rubber spatula, cover with ¼ cup rice mixture, and ⅓ cup seasoned ground beef, and top it off with approximately ⅛ cup shredded Pepperjack cheese
  8. Fold ends of tortilla in and roll into a burrito
  9. Place in lightly greased 9×13 casserole dish (with open end of tortilla facing down to help keep from unraveling)
  10. Do this with each tortilla and fit them snuggly side by side in casserole dish
  11. In small bowl mix 1 can green enchilada sauce, ¼ cup sour cream, and juice from ½ a lime squeezed)
  12. Drizzle this sauce evenly over the top of the burritos (spread with rubber spatula if needed)
  13. Top with remainder of shredded pepper jack cheese followed by remainder of diced green and red peppers
  14. Cook for about 30-40 minutes AT 350 degrees until cheese is melted and heated through