Grandma’s Legendary Enchirito Recipe
Introduction
Grandma’s Legendary Enchirito is a comforting Tex-Mex dish that’s bursting with rich flavors and gooey cheese. This hearty treat blends seasoned ground beef, refried beans, and enchilada sauce wrapped in soft tortillas, making it perfect for family dinners or casual gatherings.
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
- Step 1: Prep the Filling. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon until fully cooked and no pink remains (about 5-7 minutes). Drain excess fat, leaving about a tablespoon for flavor. Stir in taco seasoning and cook for 30 seconds until fragrant. Add refried beans and mix until combined into a thick, cohesive paste. If it seems dry, add a tablespoon of water or broth. Remove from heat and let rest for 5 minutes.
- Step 2: Assemble the Enchiritos. Preheat oven to 350°F and prepare a 9×13-inch baking dish. Warm the flour tortillas in the microwave for 15 seconds or in a dry skillet to make them pliable. Spoon about 1/3 cup of the filling onto the center of each tortilla. Sprinkle about 1 tablespoon of cheese over the filling, then roll up tightly, tucking in the ends. Place each rolled enchirito seam-side down in the baking dish in two rows of three.
- Step 3: Bake and Serve. Pour enchilada sauce evenly over the rolled enchiritos, letting some drizzle down the sides. Sprinkle the remaining cheese and chopped onions on top. Bake for 15-20 minutes, until the cheese is melted and golden at the edges. Let rest for 5 minutes before serving. Add a dollop of sour cream to each enchirito and enjoy!
Tips & Variations
- Warm tortillas well before rolling to prevent cracking and tearing during assembly.
- For added freshness, serve with sliced jalapeños, chopped cilantro, or a squeeze of lime.
- Substitute ground turkey or chicken for a lighter version without sacrificing flavor.
- Use homemade enchilada sauce for a personalized touch with preferred spice levels.
Storage
Store leftover enchiritos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or in the microwave until warmed through. Avoid sogginess by reheating uncovered in the oven when possible. Enchiritos can also be frozen before baking; thaw overnight in the fridge and bake as instructed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiritos vegetarian?
Absolutely! Swap the ground beef for sautéed vegetables or use a plant-based ground meat alternative. You can also increase the amount of refried beans for extra protein and texture.
What can I use if I don’t have refried beans?
If you don’t have refried beans, mashed black beans or pinto beans seasoned with a bit of salt and cumin work well as a substitute. Just mash them until smooth before adding to the filling.
PrintGrandma’s Legendary Enchirito Recipe
Grandma’s Legendary Enchirito is a comforting Tex-Mex classic featuring seasoned ground beef and refried beans, rolled in warm flour tortillas, topped with enchilada sauce and melted cheese. Baked to bubbly perfection and served with sour cream, this hearty dish delivers rich flavors that will have you licking the plate clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Meat and Beans
- 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)
Tortillas and Cheese
- 6 medium flour tortillas (warmed to prevent cracking)
- 2 cups shredded Mexican blend cheese (divided)
Sauces and Toppings
- 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
- Prep the Filling: Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles. Once cooked through (5-7 minutes), drain excess fat leaving about a tablespoon. Stir in taco seasoning and cook for 30 seconds to bloom spices. Add the refried beans and mix until fully combined into a thick paste. If too dry, add a tablespoon of water or broth. Remove from heat and let the filling rest for 5 minutes.
- Assemble the Enchiritos: Preheat oven to 350°F and prepare a 9×13 baking dish. Warm tortillas for 15 seconds in microwave or in a dry skillet so they roll without cracking. Spoon about 1/3 cup of filling down the center of each tortilla, sprinkle with 1 tablespoon of cheese, and roll tightly with ends tucked. Place them seam-side down in the baking dish in two rows of three.
- Bake and Serve: Pour the enchilada sauce evenly over the rolled tortillas, letting it drizzle down the sides. Sprinkle the remaining cheese and chopped onions over the 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.
Notes
- Warming the tortillas is key to prevent them from cracking while rolling.
- Leaving a tablespoon of fat when draining beef adds flavor to the filling.
- Letting the filling rest off heat deepens the flavor and thickens the mixture.
- If you prefer spicier enchiritos, use hot enchilada sauce instead of mild.
- Use a 9×13 inch baking dish for a perfect fit of six enchiritos in two rows.
Keywords: Enchirito, Tex-Mex, baked Mexican dish, ground beef recipe, enchilada sauce, refried beans, cheesy enchiritos
