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The Enchirito That Grandma Asked For Twice
Introduction
There’s a special kind of magic in a recipe that wins over a 92-year-old with a lifetime of home-cooked meals behind her.
This enchirito is more than just a dish—it’s a legacy of comfort, flavor, and the kind of taste that takes you back to family dinners around a bustling table.
When Grandma declared this her favorite version ever, we knew it was time to write it down and preserve it just the way she liked it.
Ingredients
1 lb ground beef
1 can (16 oz) refried beans
1 packet taco seasoning
¼ cup water
6 large flour tortillas
1 can (10 oz) red enchilada sauce
1½ cups shredded cheddar cheese
½ cup shredded Monterey Jack cheese
Optional: chopped onions, black olives, sour cream for topping
Instructions
Begin by preheating your oven to 375°F to ensure it’s ready when it’s time to bake. Heat a large skillet over medium heat, then add the ground beef.
Cook the beef until browned and fully cooked through, breaking it apart as it cooks. Drain off any excess fat to keep the dish from getting greasy.
Once the beef is cooked, stir in the taco seasoning and water. Let the mixture simmer for a few minutes.
stirring occasionally, until it thickens slightly and the seasoning is well absorbed by the meat. This step builds the flavorful foundation of the enchirito.
Add the refried beans directly into the seasoned beef in the skillet. Stir until everything is combined into a thick, cohesive filling.
Keep the mixture over low heat just until everything is warmed through and easy to spoon.
Lay out the tortillas on a clean surface and evenly divide the beef and bean filling down the center of each one.
Roll them up snugly burrito-style—fold in the sides first, then roll tightly from one end. This helps keep the filling from spilling out during baking.
Place each rolled tortilla seam-side down into a large baking dish. Once all are arranged in the dish.
pour the enchilada sauce evenly over the top. Be generous to ensure every inch of tortilla gets soaked in flavor as it bakes.
Sprinkle the cheddar and Monterey Jack cheeses across the top of the sauced enchiritos. Make sure to spread the cheese to the edges for a fully melted, golden crust.
This combination of cheeses creates a perfect balance of sharpness and creaminess.
Bake the dish uncovered in your preheated oven for 20 to 25 minutes. When the cheese is bubbling and just beginning to brown.
it’s ready to come out. Let it cool slightly before serving, then spoon on extra sauce and add any toppings you like.
How to Make
Start by choosing good-quality ground beef, ideally with a lean-to-fat ratio of 80/20 for the best balance of flavor and texture.
This gives the filling richness without excessive grease, especially when drained properly.
Cooking the beef thoroughly before adding seasonings ensures a better texture and allows the meat to soak up the taco flavors more deeply.
Simmering it with water and the taco mix helps distribute the spices evenly throughout the filling.
The refried beans add body and creaminess to the enchirito. Mixing them into the meat instead of layering them separately ensures every bite has a smooth
hearty texture. Warming the beans before assembling the tortillas also makes them easier to work with.
Use fresh flour tortillas for easy rolling and a soft bite. Stale or cold tortillas are more likely to crack or tear.
So warming them slightly in the microwave or on a skillet beforehand can make assembly smoother.
Pouring the enchilada sauce over the rolled tortillas before baking allows the tortillas to soak in the flavor and stay tender.
A good canned red enchilada sauce works great here, but you can use homemade if you prefer a custom flavor.
Shredding the cheese yourself instead of using pre-shredded varieties improves both melt and taste.
Pre-shredded cheese often contains anti-caking agents that can affect texture, while freshly shredded cheese gives that perfect gooey finish.
Let the enchiritos cool for a few minutes before serving so the filling can settle and the cheese doesn’t slide off when slicing.
Serve with optional toppings like sour cream, olives, or chopped onions for added layers of flavor and color.
Variations
Try swapping the ground beef for ground turkey or chicken for a lighter take on this dish.
These proteins absorb the same seasonings beautifully and make a great alternative for those looking to cut down on red meat.
Vegetarians can enjoy this dish by replacing the meat entirely with sautéed vegetables such as bell peppers.
mushrooms, and zucchini, along with the beans. Add a pinch of smoked paprika to mimic the depth of meat flavor.
For a spicy twist, use a medium or hot enchilada sauce and mix in some chopped green chilies or jalapeños into the filling. This adds heat and complexity without overpowering the main flavors.
Add rice to the filling mixture for an extra hearty version. Spanish rice or even plain cooked rice helps stretch the recipe and adds a slightly different texture and taste.
Use corn tortillas for a gluten-free variation. You’ll need to warm them before rolling to prevent cracking. The flavor is a bit different but still delicious and traditional in many enchilada-style recipes.
Try different cheese blends like pepper jack or a Mexican cheese blend for an extra kick or smoother melt. A little cream cheese mixed into the filling also adds a tangy richness.
Top the baked enchiritos with shredded lettuce, diced tomatoes, and a drizzle of crema or avocado sauce for a more layered, restaurant-style presentation. These fresh additions balance the richness of the dish.
Tips
Always drain the beef after browning to prevent your dish from becoming too greasy. This also helps the seasoning adhere better to the meat.
Warm your tortillas before filling them to make them more pliable. This simple step prevents cracking and makes the rolling process smoother and neater.
Don’t skimp on the sauce. Covering the tortillas well ensures they come out of the oven moist and flavorful, not dry or crispy.
Use a large enough baking dish to keep the enchiritos from being overcrowded. Overlapping can lead to uneven cooking and soggy spots where cheese or sauce can’t reach properly.
If you’re preparing ahead of time, assemble the enchiritos but wait to add sauce and cheese until just before baking. This prevents them from getting too soggy while sitting.
Double the batch and freeze half for later. Just wrap the enchiritos tightly and store in an airtight container. When ready to eat, thaw and bake with fresh sauce and cheese.
Letting the dish rest for a few minutes after baking helps the filling firm up and makes serving much easier. This also prevents burns from biting into piping hot fillings right out of the oven.
Conclusion
This enchirito recipe has earned its place as a treasured favorite in the family, and with one bite, you’ll understand why. It’s hearty, cheesy, comforting, and packed with nostalgic flavor that keeps everyone coming back for more—just like Grandma did.
Whether you’re making it for a weeknight dinner or a special gathering, this dish is a crowd-pleaser that brings people together. It’s simple, satisfying, and too good to change. Some recipes are worth repeating exactly as they are—and this is one of them.
Let me know if you’d like a printable version or a shareable recipe card!