Let's start with a HUGE Thank You to Jamie D who read my original post about our hometown Mexican Villa and sent me a taste-alike recipe from the 'net for The Villa's enchilada sauce. Like Springfield-style Cashew Chicken, The Villa is a Springfield original, it's ours, and we're wild about it!
Using Jamie's sauce I created our own Burritos Enchilada-Style last night and we loved them. In a private email Jamie had said "When the chili seasoning hits the sauce your nose will know it's The Villa." Yup, sooooooooo true! Not that we won't be ordering from the restaurant itself anymore but it is a nice home-style meal as well that I got a huge kick out of creating. It will be fun to make it for friends or family sometime and see if I can fake them out.
TASTE-ALIKE MEXICAN VILLA BURRITOS ENCHILADA-STYLE
- 3 TBSP butter
- 2 TBSP all-purpose flour
- 1/2 tsp brown sugar
- 2 tsp of Williams chili seasoning packet
1 14.5 oz can beef broth
In a heavy bottomed saucepan over medium heat, melt butter and whisk in flour until thoroughly combined. Cook, continually whisking, for 2 minutes. Slowly add beef broth, continually whisking until all is mixed in. Add brown sugar, and chili seasoning. Continually whisk until sauce bubbles and thickens. Take off heat immediately.
This is enough sauce to cover 2 burritos but not as generously as The Villa. Recipe can be doubled for more generous saucing plus extra to make cheese dip.
To make cheese dip use a ratio 1:1. One part sauce to 1 equal part grated white American or Monterrey Jack cheese whisked together for cheese dip.
1 lb. leanest ground beef
- 1 Med onion, diced.
- 1 Tbsp Olive or canola oil
- rest of the William's chili seasoning
- 1 tsp brown sugar
- 16 oz can fat free refried beans
- 2 Largest burrito-sized Tortillas
- 2 cups reduced fat white american or monterrey cheddar shredded, divided
- Garnish: chopped lettuce, chopped tomatoes, hot sauce, and/or salsa.
1. In a large heavy-bottomed skillet over medium heat, saute diced onion in oil until translucent, add ground beef and saute until well done. Drain. Add chili seasoning, sugar, and salt/pepper to taste. Set aside
2. Lay out the two tortillas side by side, along with the ground beef, beans, and cheese. Layer, starting with a half can each of the beans per tortilla, 1/2 cup cheese per tortilla, and half the bround beef (approx 1 1/3 cup each).
The trick is getting them into the cooking sprayed casserole dish. Gently fold each of the sides in, overlapping. Pick each one up with both hands: fingers on top holding the flap closed and thumbs spaced out supporting the bottom. Lift straight up and over the dish, then quickly turn upside down and place seam side down.
3. Pour sauce over casserole dish. Sprinkle over remaining cup of cheese. Bake at 350 degrees for 30 minutes (if ingredients are still warm) or 50-60 minutes if casserole was prepared earlier and placed in fridge. Or until edges are bubbly and cheese is nicely browned.
If desired, garnish with chopped lettuce and tomatoes, serving rooster or other hot sauce or salsa on the side. Serves 4 (Serves 4 as a Villa "split" or serves 2 for a whole burrito per person)
Nutrition per serving (casserole divided by FOUR): Calories: 594; Protein: 43; Carbs: 46; Fat: 27; Fiber: 7: Weight Watchers Points: 15
That's for ONE HALF of a Burrito Enchilada-Style made MY way using extra extra lean ground beef, reduced fat cheese, and no fat refried beans....when you calculate the numbers in your head for the full burrito without the reduced fat everything, don't break into tears like I just did. :-)
Thanks again Jamie!