The Enchirito is a warm, cheesy, and utterly comforting classic that brings together the best of enchiladas and burritos in one irresistible dish. With spiced ground beef, creamy refried beans, gooey melted cheese, and tangy enchilada sauce all tucked inside pillowy flour tortillas, every bite is a celebration of bold flavors and satisfying textures. Whether you’re making dinner for the family or craving a nostalgic favorite, this recipe is easy enough for a weeknight and delicious enough for any special occasion.
Ingredients You’ll Need
The beauty of The Enchirito lies in its simple, familiar ingredients that each play a crucial role in creating those layered flavors and melty, saucy goodness. Grab these pantry staples and you’re just steps away from a hearty meal everyone will swoon over.
- 1 lb ground beef: Use lean beef for less grease and more flavor.
- 1 packet taco seasoning: Adds instant depth and that signature Tex-Mex kick.
- 1 can (8 oz) refried beans: Creamy beans give the filling a rich, satisfying texture.
- 4 large flour tortillas: Soft and flexible, they hold everything together beautifully.
- 1 cup shredded cheddar cheese: Classic sharpness for that gooey, melted top.
- 1 cup shredded mozzarella cheese: Brings extra creaminess and a perfect cheese pull.
- 1 can (10 oz) enchilada sauce: Use mild or spicy based on your heat preference for a saucy finish.
- 1/2 onion, finely chopped: Sweet and aromatic, it boosts the flavor of the beef filling.
- 1/2 tsp garlic powder: Adds savory depth without overpowering the dish.
- 1/2 tsp cumin: Earthy and warm, cumin gives the filling a subtle smokiness.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- Chopped green onions or cilantro (optional): A fresh, colorful garnish that pops against the cheesy top.
How to Make The Enchirito
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish—this keeps the tortillas from sticking and makes cleanup a breeze. Trust me, this little step makes a big difference for perfect Enchiritos every time.
Step 2: Brown and Season the Beef
In a large skillet over medium heat, cook the ground beef until fully browned, breaking it apart as it cooks. Drain off any excess fat for a lighter bite. Add the taco seasoning, garlic powder, cumin, and a generous pinch of salt and pepper, then pour in 1/4 cup of water. Give it all a good stir and let it simmer for about five minutes, just until the mixture thickens and the spices really soak in.
Step 3: Warm Up the Beans
While the beef is simmering, set a small pot over low heat and gently warm the refried beans. Stir occasionally to keep them smooth and creamy—no one likes lumpy beans in their Enchirito! This makes spreading them on the tortillas so much easier.
Step 4: Soften the Tortillas
To prevent cracking, warm the flour tortillas so they’re soft and pliable. You can microwave them for 10–15 seconds or heat them briefly on a skillet. This step makes rolling up The Enchirito a total breeze.
Step 5: Assemble The Enchirito
Now comes the fun part! Spread a thin layer of those velvety refried beans down the center of each tortilla. Pile on a generous scoop of the seasoned ground beef, then sprinkle with a mix of cheddar and mozzarella cheese. This combo is what gives The Enchirito its irresistible cheesy filling.
Step 6: Roll and Arrange
Carefully roll each tortilla up, tucking in the sides if you like, and lay them seam-side down in your prepared baking dish. They’ll snuggle up together, which helps them stay moist and hold their shape as they bake.
Step 7: Add Sauce and Cheese
Pour the enchilada sauce evenly over the rolled tortillas, making sure every inch is covered. Sprinkle the remaining shredded cheese over the top—don’t be shy! This is what gives The Enchirito that melty, bubbly finish.
Step 8: Bake to Perfection
Slide the dish into your preheated oven and bake for 20–25 minutes. The cheese should be melted and bubbly, with golden edges and a little crisp around the sides. The aroma will fill your kitchen and let everyone know something amazing is about to hit the table.
Step 9: Rest and Garnish
Let The Enchirito cool for a few minutes before serving. This helps the filling set a bit and makes for neater slices. Top everything with a handful of chopped green onions or cilantro for a burst of fresh flavor and color.
How to Serve The Enchirito
Garnishes
A flourish of fresh green onions or chopped cilantro on top of The Enchirito brings a pop of brightness and a hint of crunch. For extra flair, a dollop of sour cream, a drizzle of hot sauce, or even some sliced jalapeños can take it to the next level. Don’t be afraid to let everyone customize their own!
Side Dishes
The Enchirito pairs beautifully with classic sides like Spanish rice, Mexican street corn, or a simple green salad. Even a bowl of chips and salsa or guacamole makes a fantastic, easy addition to round out the meal and keep things festive.
Creative Ways to Present
For a fun twist, try serving individual Enchiritos in mini cast iron skillets or ramekins, or slice them into rounds for party-style appetizers. You can also set up a DIY bar with all the toppings on the side, letting everyone build their own perfect plate.
Make Ahead and Storage
Storing Leftovers
Leftover Enchiritos keep well in the fridge for up to three days. Simply transfer them to an airtight container or cover the baking dish tightly with foil. The flavors even have time to meld, making leftovers extra tasty!
Freezing
The Enchirito is freezer-friendly, too. Assemble and roll them up, but hold off on the sauce and cheese topping until you’re ready to bake. Wrap tightly and freeze for up to two months. When you want to enjoy them, thaw overnight, add the sauce and cheese, and bake as directed.
Reheating
To reheat, cover with foil and warm in a 350°F oven until hot and bubbly, about 15–20 minutes. For a quicker option, microwave individual portions until heated through, but be sure to cover them with a damp paper towel to keep the tortillas soft.
FAQs
Can I make The Enchirito vegetarian?
Absolutely! Substitute the ground beef with plant-based crumbles or sautéed mushrooms and peppers. The rest of the recipe stays just as delicious and satisfying.
What’s the best way to keep tortillas from getting soggy?
Make sure the filling isn’t too wet and don’t add the sauce until just before baking. Also, baking uncovered helps the edges crisp up while the centers stay soft.
Can I use corn tortillas instead of flour?
Flour tortillas are traditional for The Enchirito because they’re softer and easier to roll, but if you prefer corn tortillas, just warm them well to keep them pliable and prevent cracking.
How spicy is this recipe?
That’s totally up to you! Use mild or hot enchilada sauce based on your preference, and add extra spices or hot sauce if you want more heat.
Can I make The Enchirito ahead of time?
Yes, you can assemble everything in advance (just wait to add the sauce and cheese). Store it covered in the fridge, then bake fresh when you’re ready to eat.
Final Thoughts
If you’re looking for a dish that’s comforting, crowd-pleasing, and just plain fun to eat, give The Enchirito a try. It’s the kind of recipe that brings everyone to the table with big smiles and happy appetites—so don’t be surprised if it becomes your new family favorite!
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The Enchirito Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Sautéing, Simmering
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
The Enchirito is a deliciously hearty and cheesy Tex-Mex casserole featuring seasoned ground beef, refried beans, and a blend of cheddar and mozzarella cheeses wrapped in soft flour tortillas, topped with rich enchilada sauce and baked to bubbly perfection. This crowd-pleaser is perfect for a family dinner or casual gathering, offering bold flavors with a comforting texture that melts in your mouth.
Ingredients
Meat and Seasoning
- 1 lb ground beef
- 1 packet taco seasoning
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
Beans
- 1 can (8 oz) refried beans
Tortillas and Cheese
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Sauce and Garnish
- 1 can (10 oz) enchilada sauce (mild or hot, based on preference)
- 1/2 onion, finely chopped
- Chopped green onions or cilantro for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easy.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until it is fully browned, breaking it apart with a spoon for even cooking. Drain any excess fat if necessary.
- Season the Beef: Add the taco seasoning, garlic powder, cumin, salt, and pepper to the beef, along with 1/4 cup water. Stir thoroughly and simmer for 5 minutes until the flavors meld and the mixture thickens slightly.
- Warm Refried Beans: While the beef is simmering, heat the refried beans in a small pot over low heat until they are warm and spreadable.
- Warm Tortillas: To make the tortillas pliable and easier to roll, warm them in the microwave for 10-15 seconds or briefly heat them on a skillet.
- Assemble Enchiritos: Spread a thin layer of warm refried beans in the center of each tortilla, spoon a generous amount of the seasoned beef mixture on top, then sprinkle with cheddar and mozzarella cheese.
- Roll and Arrange: Carefully roll each tortilla tightly and place it seam-side down in the prepared baking dish to secure the filling inside.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining cheese over the sauce for a gooey topping.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and the edges of the tortillas are crisp.
- Garnish and Serve: Remove from the oven, let cool for a few minutes, then garnish with chopped green onions or cilantro if desired. Serve warm and enjoy!
Notes
- For a spicier dish, use hot enchilada sauce or add chopped jalapeños to the beef mixture.
- You can substitute ground turkey or chicken for a leaner protein option.
- To make it gluten-free, use gluten-free tortillas and ensure taco seasoning and enchilada sauce are gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Try adding diced green chilies or black olives for extra flavor variations.
Nutrition
- Serving Size: 1 enchirito (1/4 of recipe)
- Calories: 520
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
