If you’re searching for the ultimate enchirito recipe, this is the one Grandma asked for twice—and trust me, that never happens. This warm, cheesy blend of beefy burrito goodness and saucy enchilada comfort is a total crowd-pleaser. Whether it’s your first time rolling up enchiritos or you’re a seasoned Tex-Mex queen, this dish is about to earn a permanent spot in your recipe rotation.
The best part? You can whip it up with pantry staples and a single skillet. That means less cleanup and more time for…well, eating. Between the melty cheese, savory beef, and smothered sauce, it’s the kind of dinner that brings the whole family running to the table—maybe even twice.
Why You’ll Love This Enchirito Recipe
- Cheesy, saucy, and totally satisfying
- Quick and easy weeknight dinner (done in under 45 minutes!)
- Grandma-approved (and she doesn’t hand those out easily)
- Leftovers = lunch jackpot
- Freezer-friendly and totally make-aheadable
Ingredients
- 1 lb ground beef
- 1 can (16 oz) refried beans
- 1 packet taco seasoning
- 1/4 cup water
- 6 large flour tortillas
- 1 can (10 oz) red enchilada sauce
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Optional toppings: chopped onions, sliced black olives, sour cream
Instructions
1. Brown the Beef
Cook the beef in a skillet over medium heat until no longer pink. Drain the grease and keep going.
2. Season and Bean It
Add taco seasoning and water, let it simmer. Stir in the refried beans until everything’s creamy and delicious.
3. Roll Your Enchiritos
Preheat the oven to 375°F. Scoop 1/3–1/2 cup filling onto each tortilla, roll it up, and place seam-side down in a greased 9×13-inch dish.
4. Sauce It Up
Drench the tortillas with enchilada sauce like you mean it. Sprinkle on both cheeses.
5. Bake and Bubble
Cover with foil and bake 15 minutes. Uncover and bake another 10 until bubbly and golden.
6. Serve with Style
Top with sour cream, olives, or onions. Don’t forget the napkins—this is a fork-and-knife situation.
Melania’s Tips for Perfect Enchiritos
- Use warm tortillas to avoid cracks while rolling.
- Double the cheese if you’re feeling bold—no judgment here.
- Spice lovers? Add a dash of cayenne or hot sauce to the beef.
- Make it saucy. Don’t skimp on the enchilada sauce; it keeps everything juicy.
Bake It With the Littles
This enchirito recipe is a great chance to get the kiddos involved. My little ones love:
- Mixing the beef and beans
- Rolling the tortillas (or trying to, anyway)
- Sprinkling cheese with wild abandon
It’s a mess, yes—but a memory-making kind of mess.
Meal-Prep Magic
Make life easy with these tips:
- Prep ahead: Assemble a day before and refrigerate until baking.
- Freeze: Wrap in foil and freeze before baking.
- Reheat: Microwave or bake covered at 350°F until hot.
It’s the dish that keeps on giving.
Healthier Swaps Without Losing the Magic
Craving a lighter version? Try this:
- Ground turkey or lentils instead of beef
- Low-carb or whole wheat tortillas
- Reduced-fat cheese
- Low-sodium enchilada sauce
Still delicious. Still Grandma-approved.
Leftover Remix
Turn those leftovers into:
- Enchirito breakfast hash – chop and fry with eggs
- Tex-Mex quesadillas – reheat filling in tortillas
- Layered enchirito casserole – mix with crushed chips and bake again!
Or just eat them cold straight from the fridge. (No judgment.)
Gift It Like a Pro
Wrap this enchirito recipe in love:
- Assemble in a disposable foil pan
- Add a handwritten card with bake instructions
- Include toppings in little containers (hello, sour cream!)
Great for new parents, sick friends, or your favorite neighbor who always waters your plants.
FAQs
What is an enchirito exactly?
A hybrid of an enchilada and burrito—meaty, cheesy, saucy, and everything comforting.
Can I use corn tortillas instead?
You can, but flour holds up better for that burrito-style wrapping.
Is this dish spicy?
Not inherently. Want heat? Use spicy enchilada sauce or toss in diced jalapeños.
How long will leftovers keep?
Up to 4 days in the fridge. Reheats beautifully in the microwave or oven.
Final Thought
This enchirito recipe is more than just dinner—it’s comfort, nostalgia, and maybe even a bribe-worthy meal. When Grandma asks for seconds (and thirds), you know you’ve got a winner. Whether you’re feeding a crowd or meal prepping for the week, this cheesy, saucy masterpiece is sure to steal hearts.
Serve it hot. Serve it often. And maybe save one for yourself before the family devours them all.
- Try this cheesy taco casserole if you loved the beefy-cheesy vibe.
- Planning ahead? This freezer-friendly enchilada bake is your next obsession.
- Inspired by the classic Taco Bell Enchirito (Allrecipes)
The Enchirito That Grandma Asked For Twice
This is a custom recipe for The Enchirito That Grandma Asked For Twice, a cherished family dish.
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 lb ground beef
- 1 can (16 oz) refried beans
- 1 packet taco seasoning
- 1/4 cup water
- 6 large flour tortillas
- 1 can (10 oz) red enchilada sauce
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Optional toppings: chopped onions, sliced black olives, sour cream
Instructions
- Brown the Beef: In a large skillet over medium heat, cook the ground beef until no longer pink. Drain excess grease.
- Add Seasoning & Beans: Stir in the taco seasoning and water. Simmer for 2–3 minutes. Add the refried beans to the skillet and mix until well combined and heated through.
- Assemble the Enchiritos: Preheat oven to 375°F (190°C). Spoon about 1/3 to 1/2 cup of the beef and bean mixture onto each flour tortilla. Roll up like a burrito and place seam-side down in a greased 9×13-inch baking dish.
- Add the Sauce & Cheese: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle with cheddar and Monterey Jack cheese.
- Bake: Cover with foil and bake for 15 minutes. Uncover and bake an additional 10 minutes, or until cheese is melted and bubbly.
- Top & Serve: Garnish with optional chopped onions, black olives, and sour cream if desired. Serve hot and savor every bite—just like Grandma did (twice!)
Notes
- This is a family recipe, with the recipe source being ‘Grandma’.
- Use your favorite toppings to personalize this dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: enchirito, mexican, beef, beans, grandma, family recipe