Let’s be honest, sometimes the simplest recipes are the best. This Enchirito recipe isn’t fancy, it’s not complicated, and it’s definitely not pretentious. But let me tell you, the flavor? Oh my goodness, the flavor! This isn’t your average run-of-the-mill enchilada; this is the kind of dish that makes you moan with pleasure. The secret? It’s all about that perfect balance of savory, cheesy, and slightly spicy goodness. Imagine this: soft, warm flour tortillas embracing a hearty filling of seasoned ground beef and creamy refried beans, all bathed in a rich red enchilada sauce and topped with a glorious blend of cheddar and Monterey Jack cheeses.
The texture is a dream – soft, gooey, and satisfying. And the best part? You can whip this up in a flash! This is the kind of comfort food that will warm your soul and bring a smile to your face. Trust me, when a 92-year-old asks for seconds, you know you’ve created something truly special. This recipe is so easy and friendly, even a beginner cook can master it, guaranteeing a delicious and satisfying meal every single time. Prepare to be amazed by the taste and texture of this incredible Enchirito!
What You’ll Need
This recipe uses simple, readily available ingredients. You probably already have most of them in your pantry!
1lb Ground Beef: The foundation of our flavor-packed filling. Opt for a leaner ground beef for a healthier twist, but feel free to use your favorite type.
1 can (16 oz) Refried Beans: Provides a creamy, comforting texture to the filling. Choose your preferred type – pinto, black, or a blend.
1 packet Taco Seasoning: Adds a burst of authentic Mexican flavor. Feel free to adjust the amount to your spice preference.
1/4 cup Water: Helps to activate the taco seasoning and create a perfectly moist filling.
6 large Flour Tortillas: The perfect vessels for holding all that deliciousness. Look for large, soft tortillas for the best results.
1 can (10 oz) Red Enchilada Sauce: The star of the show! It adds a rich, spicy depth to the dish. Choose a quality brand for the best flavor.
1 1/2 cups Shredded Cheddar Cheese: A classic enchilada cheese that provides a sharp, tangy bite.
1/2 cup Shredded Monterey Jack Cheese: Adds a creamy, mild counterpoint to the cheddar, creating a beautiful balance of flavors.
Optional Toppings: Chopped onions add a fresh crunch; black olives add a briny flavor; and sour cream provides a cool, creamy contrast.
Step-by-Step Instructions
Let’s get cooking! This recipe is incredibly straightforward, perfect for a weeknight dinner.
Step 1: Preparing the Filling (15 minutes): In a large skillet over medium-high heat, brown the ground beef until cooked through, breaking it up with a spoon as it cooks. Drain off any excess grease. Tip: For extra flavor, add a finely chopped onion to the skillet while browning the beef.
Step 2: Seasoning the Filling (5 minutes): Stir in the refried beans and taco seasoning. Add the water and simmer for about 5 minutes, or until the mixture is heated through and the flavors have melded. Tip: Taste and adjust seasoning as needed. Add a pinch of salt and pepper if desired.
Step 3: Assembling the Enchiritos (10 minutes): Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of enchilada sauce on the bottom of the dish. Fill each tortilla with about 1/2 cup of the beef and bean mixture. Roll up tightly and place seam-down in the prepared baking dish.
Step 4: Covering and Baking (20 minutes): Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re evenly coated. Sprinkle generously with both the cheddar and Monterey Jack cheese. Cover the baking dish with foil. Tip: For extra cheesy goodness, add a layer of cheese to the bottom of the dish before adding the enchiladas.
Step 5: Baking and Serving (20 minutes): Bake for 20 minutes covered, then remove the foil and bake for another 5-10 minutes, or until the cheese is melted, bubbly, and golden brown. Tip: Keep a close eye on the enchiritos during the last few minutes of baking to prevent the cheese from burning.
Step 6: Garnishing and Enjoying (5 minutes): Let the enchiritos rest for a few minutes before serving. Garnish with your favorite toppings, such as chopped onions, black olives, and sour cream. Enjoy!
Tips for Success
Don’t overcook the ground beef; it should be cooked through but not dry.
Make sure to use large tortillas to easily wrap the filling.
If your enchilada sauce is too spicy, you can always add a dollop of sour cream or Greek yogurt to tone it down.
For a richer flavor, use homemade enchilada sauce instead of canned.
Don’t be afraid to experiment with different cheese blends!
Variations to Try
Vegetarian Enchirito: Substitute the ground beef with 1 (15-ounce) can of black beans, drained and rinsed, or a mixture of your favorite vegetables like mushrooms, bell peppers, and onions.
Spicy Enchirito: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the filling for an extra kick.
Gluten-Free Enchirito: Use gluten-free tortillas. Many brands are readily available in most grocery stores.
Storing and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiritos in a microwave-safe dish and heat for 1-2 minutes, or until heated through. For best results, reheat in a 350°F (175°C) oven for 10-15 minutes, until warmed through and the cheese is melted again. This will help to maintain the texture and prevent them from becoming dry. Freezing is also an option; wrap individual portions tightly in foil or plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Q: Can I use different types of cheese? A: Absolutely! Feel free to experiment with other Mexican cheeses like queso fresco or asadero. You can also use a blend of your favorite cheeses.
Q: How long do the enchiritos keep in the refrigerator? A: Stored properly in an airtight container, they will keep for up to 3 days in the refrigerator.
Q: Can I make this recipe ahead of time? A: Yes, you can assemble the enchiritos ahead of time and store them in the refrigerator, covered, until ready to bake. This saves time on busy weeknights.
Q: Can I freeze these enchiritos? A: Yes, you can freeze them for up to 3 months. Wrap them individually and tightly in foil or plastic wrap, then place in a freezer-safe bag. Thaw overnight in the refrigerator before baking.
The Final Word
This Grandma’s Twice-Requested Enchirito recipe is a true testament to simple yet extraordinary flavors. The combination of savory ground beef, creamy beans, tangy cheese, and rich enchilada sauce is simply irresistible. It’s a quick, easy, and satisfying meal that’s perfect for any occasion. Give it a try, and I guarantee you’ll be adding it to your regular recipe rotation. Let me know in the comments how yours turned out, and don’t forget to rate this recipe!
The Enchirito That Grandma Asked For Twice When a 92-year-old says it’s the best version she’s ever had–you write it down and never change a thing.
Equipment
- Large skillet For cooking the beef and beans
- Baking dish For baking the enchiritos
Ingredients
Filling Ingredients
- 1 lb Ground beef
- 1 can (16 oz) Refried beans
- 1 packet Taco seasoning
- 0.25 cup Water
Other Ingredients
- 6 Large flour tortillas
- 1 can (10 oz) Red enchilada sauce
- 1.5 cups Shredded cheddar cheese
- 0.5 cup Shredded Monterey Jack cheese
Instructions
- Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Stir in the refried beans, taco seasoning, and water. Simmer for 5 minutes, or until heated through.
- Warm the tortillas according to package directions.
- Spread a thin layer of the beef and bean mixture onto each tortilla.
- Roll up the tortillas tightly.
- Pour half of the enchilada sauce into the bottom of a baking dish. Arrange the rolled tortillas in the dish.
- Top with the remaining enchilada sauce, cheddar cheese, and Monterey Jack cheese.
- Bake at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly. Optional: Top with chopped onions, black olives, and sour cream before serving.