The Enchirito That Grandma Asked For Twice

This enchirito recipe is my take on a Tex-Mex classic—a cross between an enchilada and a burrito. It’s hearty, cheesy, and smothered in a rich sauce that makes every bite irresistible. I call it the enchirito that grandma asked for twice because it’s that kind of dish: so good, I end up going back for seconds.

Why You’ll Love This Recipe

I love this recipe because it combines all the best parts of Mexican-inspired comfort food. The filling is rich and savory, the tortillas are soft, and the sauce brings everything together under a blanket of melted cheese. I also like how easy it is to customize with different fillings or toppings depending on what I have in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or shredded chicken, if I want a variation)

• Refried beans

• Onion, finely chopped

• Garlic, minced

• Taco seasoning

• Flour tortillas

• Red enchilada sauce

• Shredded cheddar or Mexican cheese blend

• Black olives (optional, for topping)

• Sour cream (optional, for serving)

Directions

1. I start by browning the ground beef with onion and garlic in a skillet until the meat is cooked through. I drain any excess fat.

2. I stir in the refried beans and taco seasoning, mixing until well combined and heated through.

3. I spoon some of the beef and bean mixture into each flour tortilla, roll it up burrito-style, and place it seam-side down in a baking dish.

4. I pour enchilada sauce generously over the rolled tortillas, making sure they’re completely covered.

5. I sprinkle shredded cheese over the top until the sauce is well blanketed.

6. I bake at 375°F for about 20 minutes, or until the cheese is melted and bubbly.

7. I garnish with sliced black olives and serve with sour cream.

Servings and timing

This recipe makes about 6 servings. It usually takes me 15 minutes to prep and 20 minutes to bake, so I can have it ready in about 35 minutes.

Variations

Sometimes I swap the beef for shredded chicken or pulled pork. If I want extra heat, I stir in diced jalapeños or use a spicier enchilada sauce. I’ve also added rice to the filling to make it even heartier. For a lighter version, I use whole wheat tortillas and reduced-fat cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I cover the enchiritos with foil and warm them in the oven at 350°F until heated through. For single portions, the microwave works fine, but I like adding a little extra sauce to keep them from drying out. These also freeze well—I freeze them unbaked, then cook straight from frozen with a few extra minutes in the oven.

FAQs

What makes an enchirito different from an enchilada?

I find that enchiritos are larger and burrito-style, usually with a hearty filling of beans and meat, then smothered in sauce and cheese like an enchilada.

Can I make this recipe ahead of time?

Yes, I often assemble the enchiritos earlier in the day and keep them in the fridge. When I’m ready, I just add the sauce and cheese before baking.

What’s the best cheese to use?

I like cheddar or a Mexican cheese blend because they melt smoothly and add great flavor.

Can I make it vegetarian?

Definitely. I swap the meat for sautéed veggies, black beans, or even a rice and bean combo.

Do I need to use flour tortillas?

I prefer flour tortillas for this recipe because they hold up better when filled and baked, but corn tortillas can be used if I soften them first.

Conclusion

The enchirito that grandma asked for twice is one of those meals I keep in my rotation because it’s simple, hearty, and always a crowd-pleaser. I love how the beef, beans, sauce, and cheese come together in a satisfying way that feels both nostalgic and comforting. It’s the kind of dish I serve when I want everyone at the table asking for seconds.