I’ll never forget the first time I made these creamy burritos on a rainy Tuesday evening. My kitchen, usually filled with the frantic energy of a weeknight rush, transformed into a haven of warmth as the scent of toasted spices and melting cheese drifted through the air. I was aiming for something comforting yet exciting, a meal that felt like a hug in food form. The moment I took that first, gloriously messy bite—the creamy interior perfectly contrasting with the crisp, golden tortilla—I knew this recipe was a keeper. It’s the dish I now turn to when I want to impress with minimal effort or simply treat myself after a long day.
Ingredients
- 1 pound ground chicken or beef (I use 90/10 for less grease)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 (4 oz) can diced green chiles, mild
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 8 ounces cream cheese, softened (full-fat for best creaminess)
- 1 cup sour cream
- 2 cups shredded Mexican blend cheese, divided
- 1 cup enchilada sauce (red or green)
- 6 large burrito-size flour tortillas
- Salt and pepper to taste
- Fresh cilantro, avocado, and lime for garnish (optional but recommended)
Don’t let the cream cheese scare you—it’s the secret weapon here, creating an irresistible, velvety filling that holds everything together. I’ve tried using reduced-fat, and it just doesn’t melt and integrate the same way; trust me, the full-fat version makes a huge difference. For the taco seasoning, I often use my own blend, but a store-bought packet works perfectly in a pinch. If you’re out of sour cream, plain Greek yogurt is a fantastic tangy substitute.(See the next page below to continue…)