Burrito Enchilada Style
This Springfield-Mex Burrito Enchilada Style is a giant flour tortilla packed with beans, beef, cheese, and lettuce. Then its rolled, smeared with red enchilada sauce and a sprinkling of white cheese, and baked until hot and bubbly in the oven.
Mexican Villa Copycat Burrito Enchilada Style
"Top plate is hot!"
If you have ever eaten at Mexican Villa Restaurants in Springfield, Missouri, you know they are not joking about the plate. I grew up eating there as a teenager nearly every weekend, and I still crave it.
If you are ever on a road trip through Springfield, make the stop. Mexican Villa has a cult following and several locations, but the National Avenue location will always be my favorite. It has the best old-school vibe.
Since I live too far away to eat there as often as I would like, I make my own version of their Burrito Enchilada Style at home.
I start by making a pot of beans with no ham bone and checking my stock of taco seasoning. When the beans are done, I cook the ground beef, prep the toppings, stir together the enchilada sauce, and preheat the oven.
If you are ever looking for a classic place to eat in Springfield, stop in. Order a Burrito or Sancho Enchilada Style with a side of their sweet sauce, and you will get the full Springfield-Mex experience.
And if they do not say, "Top plate is hot!" when they deliver it, I'll buy you a pop.
Ingredients
- butter
- flour - for thickening the sauce
- beef or vegetable bouillon
- brown sugar
- Williams Chili Seasoning Mix - found in the spice packet section of most grocery stores or order it online
- ground meat
- refried beans - make your own or buy them canned
- taco seasoning
- flour tortillas -- large, burrito size
- Monterey Jack cheese, shredded
- shredded iceberg lettuce
- chopped tomato
See recipe card for quantities.
How to Make Burritos Enchilada Style
- Make the enchilada sauce
- Brown the ground meat and season
- Fill the burritos
- Place burritos on a heatproof platter, top with enchilada sauce, and more cheese
- Broil to melt the cheese, top with shredded lettuce and chopped tomato to serve while it's still hot as lava
Cooking for One or Two
This recipe is easily halved for a smaller crowd.
Substitutions & Variations
For my Alpha Gal friends - I made the Cowboy's AGS friendly by skipping the beef and cheese (duh) and using vegetable stock and plant based butter for the sauce. Double check your tortilla's ingredients.
Storage
Pour the sauce over leftover burritos and place in an airtight container in the fridge for 3 to 5 days. Store the lettuce and tomato separately. These burritos re-heat surprisingly well in the microwave or oven.
Top Tip
When broiling the burritos, keep a close eye on them to avoid burning the cheese.
FAQ
Often called a wet burrito or smothered burrito. This dish builds a burrito with all it's fillings then tops it with red or green enchilada sauce and cheese.
Mexican Villa uses a white cheese, presumed to be white American or Monterey Jack. The later seems to be easier to find in local stores.
Only put the sauce on top and bake right away.
Yes, of course, but it won't taste the same as this Mexican Villa style enchilada sauce.
No, this version is intended to mimic the flavors of the delicious original to be made at home using easy to find ingredients.
New Recipes to Try
Looking for other recipes? Try these:
Other Mexican Recipes to Try
These are my favorite dishes to serve with Burrito Enchilada Styles:
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Burrito Enchilada Style
Ingredients
Method
- Position the oven rack to the top of the oven and preheat oven to a medium broil.
- In a medium sauce pan, melt the butter over medium high heat. Sprinkle in the flour and cook until a paste forms.4 ½ Tablespoons butter, 4 ½ Tablespoons flour
- Stir in bouillon and water. Whisk until smooth. Add brown sugar and Williams Chili Seasoning mix. Bring to a boil to thicken. Turn off and set aside.3 teaspoons beef or vegetable bouillon, 3 cups water, 1 ½ teaspoons brown sugar, 2 Tablespoons Williams Chili Seasoning Mix
- Meanwhile, in a large skillet, brown the ground meat. Add the taco seasoning and ¼ cup of water. Simmer over medium until the water is absorbed.1 pound ground meat, 2 Tablespoons taco seasoning
- When meat and sauce are ready, place 1 flour tortillas on a heat-safe platter, spoon a layer of refried beans, seasoned meat, shredded cheese, and shredded lettuce. Roll the burrito and place seam-side down. Top generously with enchilada sauce and more cheese.2 - 3 cups refried beans, 6 large flour tortillas, 12 ounces Monterey Jack cheese, 2 - 3 cups iceberg lettuce
- Place under the broiler and cook for 1 to 3 minutes or until the sauce is bubbly and the cheese has melted.
- Remove from the oven an top with additional shredded lettuce and chopped tomato to serve.12 cherry tomatoes
Nutrition
Notes
- substitute ground chicken or turkey for the beef
- eliminate the cheese or use a plant based
- use vegetable stock and plant based butter for the sauce
- double check your tortilla's ingredients
