The Enchirito That Grandma Asked For Twice
This enchirito recipe is a Tex-Mex classic that combines the heartiness of a burrito with the saucy, cheesy goodness of an enchilada. Packed with beef, beans, and smothered in enchilada sauce and cheese, it’s the kind of comfort food everyone asks for seconds of.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
- 1 lb ground beef (or shredded chicken)
- 1 can (15 oz) refried beans
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 6 large flour tortillas
- 2 cups red enchilada sauce
- 2 cups shredded cheddar or Mexican cheese blend
- 1/4 cup sliced black olives (optional, for topping)
- Sour cream (optional, for serving)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, cook ground beef with onion and garlic until browned. Drain excess fat.
- Stir in refried beans and taco seasoning, mixing until heated through.
- Spoon beef and bean mixture into each tortilla, roll burrito-style, and place seam-side down in a baking dish.
- Pour enchilada sauce generously over rolled tortillas.
- Sprinkle shredded cheese over the top.
- Bake for 20 minutes, or until cheese is melted and bubbly.
- Garnish with black olives and serve with sour cream.
Notes
- Swap beef for shredded chicken, pork, or sautéed vegetables for variation.
- Add diced jalapeños or spicy enchilada sauce for more heat.
- Use whole wheat tortillas and reduced-fat cheese for a lighter version.
- Add rice to the filling to make it even heartier.
- Freeze unbaked enchiritos for an easy make-ahead meal.
Nutrition
- Serving Size: 1 enchirito
- Calories: 480
- Sugar: 4g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
