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Enchirito Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/enchirito-recipe/