Here's another recipe re-do where I've posted a recipe before, but have since re-photographed the food and am re-posting it here for you.
These enchirritos are a favorite of mine. They are part enchilada, part burrito...hence the name.
The flavors are even better the next day as leftovers.
Ingredients
1/4 c. butter
1/4 c. flour
4 c. water
3 Tbsp. chili powder
1 tsp. garlic salt
1 lb. ground beef
1 lb. ground sausage (I used a bacon flavored kind once and it was fabulous)
1/4 c. chopped onion
1 c. refried beans
8 flour tortillas (8 inch), warmed
3 c. shredded cheese (monteray jack or cheddar works great)
Optional toppings: shredded lettuce, chopped tomatoes, sliced olives, sour cream
What You Do
In a large saucepan, melt butter. Stir in flour until smooth. Gradually add water. Bring to a boil; cook and stir one minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes.
In a large skillet over medium heat, cook the beef, sausage, and onion until meat is no longer pink; drain. Stir in beans; heat through.
Spread 1/4 c. sauce in a greased 9x13 baking dish. Spread 1 Tbsp. sauce in the center of a tortilla and spread around. Place 2/3 c. (use measuring cup for this and it comes out perfect) meat mixture down the center of each tortilla. Top with 1/4 c. shredded cheese. Roll up and place seam side down in the baking dish. Pour remaining sauce over top; sprinkle with remaining cheese.
Bake uncovered at 350 for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings, if desired.
