Enchirito Recipe

Introduction

The enchirito is a comforting Tex-Mex classic that combines the rich flavors of seasoned beef, creamy refried beans, and melted cheese all wrapped in warm flour tortillas. This satisfying dish is perfect for a family dinner or whenever you crave something hearty and delicious.

Ingredients

• 1 lb lean ground beef (80/20 works best for flavor)
• 1 can (16 oz) refried beans (I like Rosarita traditional)
• 1 packet taco seasoning (or 2 tbsp homemade mix)
• 6 medium flour tortillas (must be warmed to prevent cracking)
• 2 cups shredded Mexican blend cheese (divided)
• 1 can (10 oz) red enchilada sauce (mild or hot)
• 1/2 cup finely chopped yellow onions
• 1/3 cup sour cream (for serving)

Instructions

1. Step 1: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a wooden spoon until crumbled and no longer pink, about 5-7 minutes. Drain excess fat, leaving about a tablespoon for flavor.
2. Step 2: Stir in the taco seasoning and cook for 30 seconds until fragrant. Add the refried beans and mix well until combined into a thick mixture. If too dry, add a tablespoon of water or broth. Remove from heat and let sit for 5 minutes.
3. Step 3: Preheat the oven to 350°F. Warm the tortillas in the microwave for 15 seconds or in a dry skillet to make them pliable and prevent cracking.
4. Step 4: Spoon about 1/3 cup of the beef and bean filling down the center of each tortilla. Sprinkle approximately 1 tablespoon of cheese over the filling, then roll the tortillas snugly, tucking in the ends. Place seam-side down in a 9×13 baking dish in two rows of three.
5. Step 5: Pour the red enchilada sauce evenly over the rolled enchiritos, allowing some to drip down the sides. Sprinkle the remaining cheese and chopped onions on top.
6. Step 6: Bake for 15-20 minutes until the cheese is bubbly and lightly golden. Let rest for 5 minutes before serving. Serve each enchirito topped with a dollop of sour cream.

Tips & Variations

• Warming the tortillas before rolling prevents cracking and makes assembly easier.
• For extra heat, use a hot enchilada sauce or add chopped jalapeños to the filling.
• Try substituting ground turkey or chicken for a leaner option.
• Add a handful of fresh cilantro or diced tomatoes on top for a fresh finish.

Storage

Store leftover enchiritos covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-12 minutes or until warmed through to keep the tortillas from becoming soggy. You can also use a microwave, but watch closely to avoid drying out the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make enchiritos ahead of time?

Yes, you can assemble them and refrigerate uncovered for up to 24 hours before baking. Bake as directed when ready to serve.

Can I freeze enchiritos?

Absolutely. Wrap each enchirito tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as usual.

Enchirito Recipe

Print Recipe

★★★★★

4.8 from 147 reviews

This Enchirito recipe features savory ground beef mixed with refried beans and taco seasoning, wrapped in warm flour tortillas, topped with enchilada sauce, cheese, and onions, then baked to bubbly perfection. A comforting Tex-Mex classic perfect for family dinners and gatherings.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 enchiritos 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Filling

• 1 lb lean ground beef (80/20 works best for flavor)
• 1 can (16 oz) refried beans (Rosarita traditional recommended)
• 1 packet taco seasoning (or 2 tbsp homemade mix)
• 1/2 cup finely chopped yellow onions

Assembly & Topping

• 6 medium flour tortillas (warmed to prevent cracking)
• 2 cups shredded Mexican blend cheese (divided)
• 1 can (10 oz) red enchilada sauce (mild or hot)
• 1/3 cup sour cream (for serving)

Instructions

1. Prep the Filling: In a large skillet over medium-high heat, brown 1 lb ground beef until there is no pink left, about 5-7 minutes, breaking it into crumbles as it cooks. Drain excess fat leaving about 1 tablespoon for flavor. Stir in 1 packet taco seasoning and cook for 30 seconds to bloom the spices. Add 1 can refried beans and mix into a thick, cohesive mixture. If too dry, add 1 tablespoon water or broth. Remove from heat and let sit for 5 minutes to enhance flavor.
2. Assemble the Enchiritos: Preheat oven to 350°F (175°C). Warm 6 medium flour tortillas in the microwave for 15 seconds or in a dry skillet to prevent cracking. Spoon about 1/3 cup of the beef and bean filling onto the center of each tortilla. Sprinkle approximately 1 tablespoon of shredded Mexican blend cheese over filling to help keep rolls sealed. Roll each tortilla snugly, tucking in ends, and place seam-side down in a 9×13 inch baking dish in two rows of three.
3. Bake and Serve: Pour entire 10 oz can of red enchilada sauce evenly over the rolled tortillas, allowing some to drip down the sides. Sprinkle remaining shredded cheese and chopped onions on top. Bake in the preheated oven for 15-20 minutes until cheese is melted and bubbly with slight golden edges. Let rest for 5 minutes before serving to allow them to set. Serve topped with a dollop of sour cream for a creamy, cooling finish.

Notes

• Warming tortillas prevents cracking when rolling and helps keep enchiritos intact.
• You can adjust the spice level by choosing mild or hot enchilada sauce.
• If filling seems dry after adding beans, a splash of water or broth will keep it moist and easier to roll.
• Letting the filling rest off heat improves flavor melding before assembly.
• Use a 9×13 inch baking dish to fit all six enchiritos comfortably in two rows.

Keywords: Enchirito, Tex-Mex, ground beef, enchilada sauce, refried beans, baked tortillas, Mexican blend cheese