Grandma’s Legendary Enchirito Recipe

Introduction

Grandma’s Legendary Enchirito is a comforting and flavorful dish that will have you licking the plate clean. Combining seasoned beef, creamy refried beans, and melted cheese wrapped in warm tortillas, it’s a meal that brings the family together with every bite.

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: Prep the Filling. Brown the ground beef in a large skillet over medium-high heat until no pink remains, about 5-7 minutes, breaking it into crumbles. Drain excess fat, leaving about a tablespoon for flavor. Stir in the taco seasoning and cook for 30 seconds to release the spices. Add the refried beans and mix until combined and thick; if too dry, add a tablespoon of water or broth. Remove from heat and let rest.
2. Step 2: Assemble the Enchiritos. Preheat oven to 350°F and prepare a 9×13 baking dish. Warm the tortillas in the microwave for 15 seconds or in a dry skillet to prevent cracking. Spoon about 1/3 cup of filling down the center of each tortilla, sprinkle with about 1 tablespoon of cheese, then roll up snugly, tucking in the ends. Place seam-side down in the baking dish in two rows of three.
3. Step 3: Bake and Serve. Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheese and chopped onions on top. Bake for 15-20 minutes until cheese is bubbly and slightly golden. Let rest for 5 minutes before serving. Top each enchirito with a dollop of sour cream and enjoy.

Tips & Variations

• Use homemade taco seasoning for a fresh, customizable flavor boost.
• Try adding chopped jalapeños to the beef mixture for extra heat.
• For a vegetarian version, substitute the beef with sautéed mushrooms or seasoned lentils.
• Warm tortillas thoroughly to prevent them from cracking when rolling.

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 in the microwave until warmed through. Avoid storing sour cream with leftovers; add fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze enchiritos?

Yes, you can freeze them before baking. Wrap individually in foil and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before baking as directed.

What if I don’t have refried beans?

You can substitute mashed black beans or pinto beans seasoned with a little cumin and garlic powder for similar creaminess and flavor.

Grandma’s Legendary Enchirito Recipe

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★★★★★

4.8 from 61 reviews

Grandma’s Legendary Enchirito is a comforting Tex-Mex classic featuring seasoned ground beef and refried beans wrapped in warm flour tortillas, smothered with red enchilada sauce and melted Mexican blend cheese. This hearty baked dish is perfect for family dinners and sure to have everyone licking their plates clean.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 enchiritos 1x
• Category: Main Course
• 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 preferred)
• 1 packet taco seasoning (or 2 tbsp homemade mix)
• 1/2 cup finely chopped yellow onions

Assembly and 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: Brown 1 lb of lean ground beef in a large skillet over medium-high heat for 5-7 minutes, breaking it into crumbles with a wooden spoon. 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 (16 oz) refried beans and mix until combined into a thick paste. Add a tablespoon of water or broth if too dry. Remove from heat and let sit for 5 minutes.
2. Assemble the Enchiritos: Preheat oven to 350°F (175°C). Warm 6 medium flour tortillas in the microwave for 15 seconds or a dry skillet to prevent cracking. Spoon about 1/3 cup of the beef and bean filling down the center of each tortilla. Sprinkle approximately 1 tablespoon of shredded Mexican blend cheese over the filling. Roll tortillas snugly, tucking in ends, and place seam-side down in a 9×13-inch baking dish, arranging in two rows of three.
3. Bake and Serve: Pour 1 can (10 oz) red enchilada sauce evenly over the enchiritos, letting it drizzle down the sides. Sprinkle the remaining shredded cheese and chopped onions over the top. Bake for 15-20 minutes until cheese is bubbly and edges are slightly golden. Let rest for 5 minutes to set. Serve with a dollop of sour cream on top.

Notes

• Warming the tortillas before assembling prevents them from cracking when rolled.
• Leaving a tablespoon of fat from the beef adds flavor to the filling.
• Letting the filling rest after cooking improves flavor melding.
• You can adjust heat level by choosing mild or hot enchilada sauce.
• Use a 9×13-inch dish to fit all six enchiritos in two rows comfortably.
• Serving with sour cream adds a cool contrast to the spicy, cheesy dish.

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