However, I have doctored it up so it tastes less canned with a more mellow flavor. Green Chili Enchilada Sauce. Stir in the green chilies and refried beans until well blended. To start, make a rue by melting butter in a saucepan over medium heat. For this recipe, I’m using canned enchilada sauce. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Cook and stir until evenly browned. Turn off heat, but keep warm. Add onion, and cook until translucent. Next, make the sauce to smother the burritos. Whisk in the flour until it’s a light golden brown color. Drain grease, and season with garlic, cumin, salt and pepper.


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