Smothered Green Chile and Cilantro Burritos

3 from 2 votes

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IMG_0454 I was compensated to create this recipe for the National Frozen & Refrigerated Foods Association. Any opinions expressed in this post are completely my own. 

Well hey, ya’ll. How was your weekend? Mine was full of cleaning my house and doing kid stuff, but I suppose that’s to be expected when you freaking own a house and have kids.

Life would have been a little nicer had my husband been around to clean the house for me share the joys of parenting with, but he’s been busy frolicking in Colorado with one of his many brothers doing “boy stuff”. {It was his brother’s birthday so he went down to party….or something.}

While he’s been gone, I’ve been making dinners that consist of minimal dishes, effort and time because let’s be honest: my kids impress easily and… why would I choose to do work when I don’t have to?

Also, dishes are my nemesis.

This is a lightning quick meal that is made mostly in the microwave that is seriously fancy enough to serve to company…if you consider burritos to be fancy. {Which I clearly do.} I guess these are sort of like enchiladas in a way, but still burritos?! Whatever…call them what you want. These are mighty good. Really creamy, tangy and tasty. Plus comes together in a cinch. Don’t believe me? Here’s how I made them:

IMG_0325Start out by grabbing a package of frozen burritos. Yes, you heard me. FROZEN BURRITOS. I used bean and cheese.IMG_0330Place all eight into a 9×13 baking dish and microwave on high for about 8 minutes.
IMG_0351While those are cooking, we’re going to make our smothering sauce with: sour cream, green chiles, lime juice, lime zest, cumin, salt, pepper….IMG_0356and cilantro. Blend this up until completely smooth.IMG_0364Like so!IMG_0370Now your burritos should be warmed completely through. You can tell by touching them and/or noticing the beans and cheese start to ooze out of them. All good signs.IMG_0371Now, take the sauce and generously spread it over all the burritos and top with some jack cheese.IMG_0387Pop this under the broiler to heat the sauce through and melt the cheese. Pull it out and then serve! See what I mean by easy? IMG_0391Also, very cheesy!IMG_0380To go with these burritos, I also made a quick little corn dish, starting with a package of frozen corn. Microwave that according to package directions until piping hot.IMG_0411Pour that into a bowl with some chopped red pepper, cilantro, salt, pepper and lime juice.IMG_0419Stir it up and voila! Mexican corn! IMG_0427

Together, this turned out to be a pretty well balanced meal I felt good about feeding my family.

AAAND! The best part was I picked all the main ingredients for this meal out of the freezer section inexpensively and spending maybe 20 minutes total throwing this together.

Since I’m a new ambassador for the NFRA, I made this recipe for them, who’s mission is to just spread the word and let consumers know that there are lots of healthy and fresh options for meals in the refrigerator and freezer sections of the store. March is Frozen Foods Month and the NFRA is giving away $10,000 to one lucky winner! Pretty sure anyone could use an extra 10 grand, right? So be sure to enter to win those sweepstakes here and be on the lookout for more recipes from me 🙂

The printable recipe for these burritos is below. Enjoy, friends!

3 from 2 votes

Smothered Green Chile and Cilantro Burritos

These lightening-quick burritos are made mostly in the microwave, but feel fancy enough to serve to company.

servings 8 servings
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients

For the burritos-

  • 8 frozen bean & cheese burritos {such as El Monterey}
  • 1 cup fat free sour cream
  • 7 oz diced green chiles 1 can
  • 2 tablespoons lime juice
  • 1/2 teaspoon lime zest
  • 1/4 teaspoon cumin
  • salt & pepper to taste
  • 1/2 cup loosely packed cilantro
  • 1 1/2 cups grated monterey jack cheese

For the corn-

  • 10 oz frozen corn & butter 1 bag {such as Green Giant}
  • 1/2 red bell pepper finely diced
  • 3 tablespoons chopped cilantro
  • salt & pepper to taste
  • juice of 1 lime

Instructions

  • Place eight frozen burritos in a 9x13 baking dish and microwave on high for about 8 minutes.
  • While the burritos are cooking, make the smothering sauce by combining sour cream, green chiles, lime juice, lime zest, cumin, salt and pepper, and cilantro in a blender. Blend until completely smooth.
  • Once the burritos are done cooking and are warmed completely through, generously spread the smothering sauce all over the burritos and top with monterey jack cheese.
  • Put the burritos under the broiler to heat the sauce through and melt the cheese.
  • In the meantime, prepare the corn by microwaving it according to package directions. Pour it into a bowl and add chopped red pepper, cilantro, salt, pepper and lime juice. Serve hot with burritos and enjoy!

Video

Nutrition

Calories: 324kcal | Carbohydrates: 46g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 571mg | Potassium: 318mg | Fiber: 3g | Sugar: 4g | Vitamin A: 576IU | Vitamin C: 16mg | Calcium: 267mg | Iron: 3mg
Course: Dinner
Cuisine: Meixcan
Keyword: smothered green chile cilantro burritos

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16 Responses
  1. Aggie

    This looks heavenly. I have not been able to get a decent meal on the table for dinner lately, it’s a hard time of day with the baby and kids! I love your shortcuts, having the freezer stocked is key. I’m craving burritos…at 7am 🙂

  2. Rona K

    Nutritional info on those burritos–not as bad as I thought:

    Calories 220 Calories from Fat 54
    Total Fat 6.0g 9%
    Saturated Fat 2.0g 10%
    Cholesterol 5mg 2%
    Sodium 460mg 19%
    Total Carbohydrates 34.0g 11%
    Dietary Fiber 4.0g 16%
    Sugars 1.0g
    Protein 7.0g

    Ingredients:
    WATER, WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BEANS, VEGETABLE OIL (SOYBEAN, SUNFLOWER, CANOLA AND/OR CORN OIL), CHEDDAR CHEESE BLEND (CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), WATER, HYDROGENATED SOYBEAN OIL, POTATO STARCH, MALTODEXTRIN, SODIUM PHOSPHATE, SODIUM CASEINATE, WHEY PROTEIN CONCENTRATE, SALT, ENZYMES, LACTIC ACID, VEGETABLE COLORING), CONTAINS 2% OR LESS FLOUR BLEND (SALT, RICE FLOUR, YEAST, CELLULOSE GUM, GUAR GUM, WHEAT, SODIUM BICARBONATE, WHEAT STARCH, FOOD STARCH, DOUGH CONDITIONERS (SODIUM METABISULFITE, SODIUM STEAROYL LACTYLATE, L-CYSTEINE, MONO AND DIGLYCERIDES, DICALCIUM PHOSPHATE), MICROCRYSTALLINE CELLULOSE, SILICON DIOXIDE (TO PREVENT CAKING)), SALT, JALAPENO PEPPER (WITH SALT, ACETIC ACID, CALCIUM CHLORIDE), FLAVOR, SPICES. ALLERGENS: WHEAT, MILK.

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  5. Melinda

    Have you ever made the sauce ahead and frozen it? This has become a family favorite. My husband asks for it all of the time, and my two year old practically inhales it :).

  6. Sue

    1 star
    Not a keeper. Followed directions very carefully, and it was so easy to make. The sauce is very strong with the lime juice., which I would normally love – but it’s just not very tasty. So disappointed.

  7. Erin R

    Hi Lauren, I went to pin this and couldn’t find it on your board anywhere. I looked more than once. Can you put it on there?

    Thanks

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