Enchirritos

Who doesn't love a good Enchirrito? Crazy-food-blogging-girl-say-what?!? Well it's a cross between an enchilada and burrito. And so totally excellent. The second day leftovers are even better. I found them in a magazine and tried them out on my ~~guinea pigs~~ family. They liked them and so I was happy, because who likes to make something that only they like. Unless its a really great dessert, then I kinda like when no one else likes it. More for me *insert evil laughter*.

Enchirritos

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

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.