Smothered Braunschweiger Enchiladas
Dinner Ideas with Braunschweiger
Sneak some Braunschweiger into your cheesy enchiladas for a distinctive flavor you can only get from Jones. Plus, it adds essential vitamins and nutrients.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 (8 oz.) chub | |
| ½ pound | Ground chuck |
| 1 (1 oz.) packet | Taco seasoning |
| ½ cup | Water |
| 1 cup | Prepared white or brown rice |
| 8 (8-inch) | Flour tortillas |
| 1 (15 oz.) can | Red enchilada sauce |
| 4 ounces | Sharp Cheddar cheese, shredded |
Shredded lettuce | |
Sour cream | |
Salsa |
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Directions
-
Preheat oven to 350°F. Coat a glass 9 x 13-inch baking dish with nonstick cooking spray; set aside.
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Cook Braunschweiger Liverwurst and ground chuck in a large skillet over medium heat, breaking apart until browned. Drain excess fat.
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Return to heat and stir in taco seasoning and water. Bring to a boil; reduce heat and simmer, stirring occasionally, about 5 minutes. Remove from heat, stir in rice and allow to cool.
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Lay tortillas out on work surface. Fill each with about 1/3 cup meat mixture. Fold bottom up to cover filling, fold edges in and roll up. Place in baking dish.
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Pour sauce over the top and sprinkle with cheese. Cover with foil and bake in preheated oven for 30 minutes or until internal temperature of 160°F. Remove from oven.
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To serve, place 2 burritos on a serving plate. Serve with lettuce, sour cream and salsa.
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