I remember the first time I made this Enchirito. It was a rainy Sunday, the kind that calls for something warm and filling. My grandmother, who rarely eats seconds, took one bite and looked at me with those eyes that say, “What magic did you put in this?” Then she asked for another helping. Right then and there, I knew this would be one of those recipes that gets passed down like a well-loved story.
Why This Enchirito Will Become Your Family’s Favorite
This isn’t just another dinner it’s comfort wrapped in a soft tortilla. Every bite is packed with tender seasoned beef, creamy refried beans, and gooey melted cheese, all blanketed in rich, tangy enchilada sauce. It’s the kind of meal that makes people go quiet at the table because they’re too busy enjoying it. And the best part? It’s easy enough for a weeknight but special enough for guests.
Enchirito Recipe That Made Grandma Ask for Seconds
Equipment
- Large Skillet
- Mixing Spoon
- 9×13 Baking Dish
- Oven
- Measuring Cups
Ingredients
Main
- 1 lb Ground Beef lean preferred
- 1 can Refried Beans 16 oz
- 1 packet Taco Seasoning or homemade
- 0.25 cup Water
- 6 Flour Tortillas large, burrito-size
- 1 can Red Enchilada Sauce 10 oz
- 1.5 cups Shredded Cheddar Cheese
- 0.5 cup Shredded Monterey Jack Cheese
Optional Toppings
- Chopped Onions optional
- Black Olives sliced, optional
- Sour Cream for serving
The Must-Have Ingredients for That Irresistible Flavor
1 lb ground beef
Use lean ground beef it gives you all the flavor without too much grease.
1 can (16 oz) refried beans
I use the traditional kind, but feel free to go vegetarian here if needed.
1 packet taco seasoning
Store-bought or homemade both work. I like to add a pinch of cinnamon just like Grandma used to.
1/4 cup water
Helps the seasoning blend into the meat perfectly.
6 large flour tortillas
Soft, fresh tortillas make all the difference. Warm them slightly before rolling.
1 can (10 oz) red enchilada sauce
Pick one with a depth of flavor. I love the smoky kind.
1 1/2 cups shredded cheddar cheese
Cheddar gives you that nostalgic melt and boldness.
1/2 cup shredded Monterey Jack cheese
Adds a creamy, stretchy texture that balances the cheddar beautifully.
Optional toppings: chopped onions, black olives, sour cream
These are little finishing touches that let everyone make it their own.
More recipes I love: Sweet Potato Boats, I Knew They Were Something Special
Step-by-Step Instructions You’ll Actually Enjoy Following
- Brown the beef in a large skillet over medium heat. Make sure to break it up well, then drain the excess fat. This is your flavor foundation, so take your time.
- Add the taco seasoning and 1/4 cup of water. Let it simmer for 2-3 minutes, stirring to coat every morsel. The aroma at this stage is always my favorite.
- Mix in the refried beans until the mixture is creamy and well blended. This is what makes the filling so satisfying.
- Preheat your oven to 350°F. While it heats up, spread a thin layer of enchilada sauce on the bottom of your baking dish. Trust me, it keeps the enchiritos from sticking and gives them that golden crust.
- Fill each tortilla with a generous scoop of the beef-bean mixture. Roll them up like little burrito presents and place them seam-side down in the dish.
- Pour the rest of the enchilada sauce over the top, making sure each enchirito is coated. Don’t drown them though just a nice even layer.
- Sprinkle both cheeses over the top. I like to be generous here because that melted cheese crust is pure heaven.
- Bake for 20-25 minutes until the cheese is bubbly and golden. The smell will tell you when it’s ready. Let them rest for 5 minutes after baking it helps everything set.
- Add your favorite toppings like chopped onions, olives, or a dollop of sour cream right before serving.
FAQs
Can I Make These Ahead of Time?
Absolutely! Assemble everything the night before, cover with foil, and refrigerate. When ready to bake, just add 10 extra minutes to the cooking time.
How Can I Prevent Soggy Enchiritos?
Don’t go overboard with the sauce before baking. And that 5-minute rest? It’s not optional it’s key to keeping them together.
Can I Use Corn Tortillas Instead?
Yes, but give them a quick toast in a dry skillet first. It softens them just enough so they won’t crack when you roll.
Is This Recipe Freezer-Friendly?
Definitely. Assemble the enchiritos, then freeze them before baking. When you’re ready, just thaw overnight and bake as usual.
How Do I Make It Spicier?
Add some diced jalapeños to the filling and swap in a hot enchilada sauce. You can also sprinkle a bit of crushed red pepper into the meat.
Final Thoughts From My Kitchen to Yours
If you’re anything like me, recipes are more than instructions they’re memories waiting to be made. This Enchirito recipe brought my family together on a rainy afternoon, and now it’s a regular on our dinner table. Whether it’s your first time making it or your fiftieth, I hope it brings the same kind of comfort and joy to your home.
More recipes I love: Coconut Basil Garlic Chicken Stir-Fry Bowl
If you make it, please tag me I’d love to see your beautiful creations and hear how your family reacts. From my kitchen to yours, happy cooking!
