This Enchirito Recipe is a hearty, baked burrito-style dish that brings together seasoned ground beef, refried beans, enchilada sauce, and melted cheese in one comforting bite. It’s everything you love about enchiladas and burritos rolled into one—baked until bubbly and golden.
A family favorite that lives up to its name!
Why You’ll Love This Recipe:
- 🥘 Taco Meets Enchilada: A perfect fusion of two Tex-Mex classics.
- 🧀 Cheesy Goodness: Cheddar and Monterey Jack melt together for rich flavor and creamy texture.
- 🌶️ Spice It Up or Down: Use mild or spicy enchilada sauce depending on your heat preference.
- ⏱️ Quick Assembly: From stove to oven in minutes—great for weeknight dinners or meal prep.
- 🎉 Crowd-Pleasing Comfort: Perfect for potlucks, game day, or when you want something warm and satisfying.
Ingredients (Makes 6 enchiritos):
- 1 lb ground beef (or turkey for lighter version)
- 1 packet taco seasoning (about 1 oz)
- ¼ cup water (to help seasonings blend)
- 1 can (16 oz) refried beans (any style – traditional or vegetarian)
- 6 large flour tortillas (burrito-sized or wrap-style)
- 1 can (10 oz) red enchilada sauce (or green if preferred)
- 1½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese (optional but recommended for creaminess)
- Optional toppings: chopped onions , black olives , sour cream , or avocado
Instructions:
Step 1: Preheat Oven & Cook the Beef
Preheat oven to 375°F (190°C) .
In a skillet over medium heat, brown the ground beef until fully cooked through.
Drain any excess fat.
Stir in:
- Taco seasoning
- Water
Simmer for 2–3 minutes to allow flavors to meld.
Add refried beans and stir until smooth and heated through.
Step 2: Fill the Tortillas
Lay out the tortillas on a clean surface.
Spoon an even amount of the beef-bean mixture down the center of each tortilla.
Roll them up burrito-style—fold in the sides and roll tightly.
Place the rolled enchiritos seam-side down in a greased 9×13-inch baking dish .
Step 3: Add Sauce & Cheese Topping
Pour enchilada sauce evenly over the top of all the rolled enchiritos.
Sprinkle with a generous helping of:
- Cheddar cheese
- Monterey Jack cheese (for extra gooeyness)
Step 4: Bake Until Golden & Bubbly
Bake uncovered for 20–25 minutes , or until the cheese is fully melted and slightly golden.
Let cool for 5 minutes before serving—this makes cutting cleaner (if desired).
Step 5: Serve Like Grandma Would Approve
Serve warm, straight from the pan, topped with:
- Extra enchilada sauce
- A dollop of sour cream
- Fresh cilantro or avocado (if using non-traditional garnish)
Enjoy every bite knowing it’s good enough for Grandma—and she asked for seconds!
Tips for Success:
- 🧁 Use Large Tortillas: Wrap-style flour tortillas hold more filling without tearing.
- 🧀 Cheese Swap Magic: Try pepper jack or mozzarella for a different flavor profile.
- 🥒 Make It Vegetarian: Skip the beef and use seasoned black beans instead.
- ❄️ Freezer-Friendly: Assemble unbaked enchiritos, cover, and freeze for future meals.
- 🍴 Double the Batch: These reheat beautifully and make great leftovers!
Serving Suggestions:
- Pair with Spanish rice, Mexican street corn, or a simple salad.
- Great for school lunches, casual dinners, or holiday potlucks.
- Ideal with hot sauce on the side for spice lovers.
Nutritional Information (per enchirito, serves 6):
(Based on regular cheese and red enchilada sauce – approximate)
- Calories: ~400 kcal
- Protein: ~20g
- Carbohydrates: ~30g
- Fat: ~20g
- Fiber: ~4g
- Sugar: ~4g
This Enchirito That Grandma Asked For Twice is proof that comfort food tastes best when made with love and tradition. With its soft tortillas, savory beef-bean filling, and bubbling cheese topping—it’s a cozy, cheesy, saucy delight in every bite.
So go ahead and make this today… because once you taste it—you’ll understand why Grandma loved it so much!
