Enchirito Recipe That Grandma Asked For Twice
A comforting, cheesy Tex-Mex classic that even a 92-year-old declared the best she’s ever had.
Servings & Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6 enchiritos
- Dietary Badges: Contains dairy, gluten, and beef
Ingredients
- Ground beef
- Refried beans
- Taco seasoning packet
- Water
- Large flour tortillas
- Red enchilada sauce
- Shredded cheddar cheese
- Shredded Monterey Jack cheese
Instructions
- Cook the beef: In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add seasoning: Stir in the taco seasoning and 1/4 cup water. Simmer until thickened.
- Prepare tortillas: Warm the flour tortillas to make them pliable.
- Assemble enchiritos: Spread refried beans evenly over each tortilla, then top with seasoned beef. Roll up the tortillas tightly.
- Arrange & sauce: Place rolled tortillas seam side down in a baking dish. Pour red enchilada sauce evenly over them.
- Add cheese: Sprinkle shredded cheddar and Monterey Jack cheeses on top.
- Bake: Bake in a preheated oven at 350°F (175°C) for 15–20 minutes, until cheese is melted and bubbly.
Additional Notes
- Use warm tortillas for easier rolling.
- This recipe is perfect for a comforting family dinner.
- Feel free to swap beef for ground turkey or plant-based crumbles.
Introduction
This Enchirito recipe has become a beloved family staple — especially after Grandma, at 92, asked for seconds and declared it the best she’d ever tasted. It’s a simple yet satisfying Tex-Mex dish that combines the heartiness of refried beans and seasoned ground beef with melty cheese and tangy enchilada sauce, all wrapped in soft flour tortillas. Perfect for a quick weeknight dinner or casual gathering, it’s a guaranteed crowd-pleaser.
Step-by-Step Cooking Guide
1. Brown the Beef
Cook the ground beef in a medium skillet over medium heat until no longer pink. Drain off any fat to avoid greasiness.
Tip: For extra flavor, sauté some diced onions with the beef before adding the seasoning.
2. Season and Simmer
Add the taco seasoning and water to the beef. Stir and simmer until the mixture thickens and coats the beef well.
Tip: If the mixture is too dry, add a splash more water to keep it moist.
3. Warm Tortillas
Heat tortillas briefly in a dry skillet or microwave to make them flexible and easier to roll.
Tip: Wrap tortillas in a damp paper towel and microwave for 20 seconds.
4. Assemble Enchiritos
Spread a generous layer of refried beans over each tortilla. Add the seasoned beef on top, then roll up tightly and place seam side down in a baking dish.
5. Sauce and Cheese
Pour enchilada sauce evenly over the rolled tortillas. Sprinkle with shredded cheddar and Monterey Jack cheese.
6. Bake
Place the baking dish in a preheated 350°F oven and bake for 15–20 minutes until the cheese is melted and bubbly.
Ingredient Details and Substitution Tips
- Ground Beef: Use lean beef for less fat, or swap with ground turkey or plant-based crumbles for a lighter or vegetarian option.
- Refried Beans: Canned refried beans work best for convenience, but homemade versions add extra depth.
- Taco Seasoning: Store-bought packets are fine, or use a homemade blend (chili powder, cumin, paprika, garlic powder).
- Cheese: Sharp cheddar adds a punch of flavor; Monterey Jack melts smoothly. Feel free to use any melty cheese combo you like.
- Enchilada Sauce: Use your favorite canned red sauce or homemade if preferred.
Equipment Alternatives: No baking dish? Use any oven-safe dish or a rimmed sheet pan lined with foil.
Recipe Variations and Serving Suggestions
- Add a smoky twist: Stir in 1/2 cup cooked, chopped bacon before rolling.
- Spice it up: Add diced jalapeños to the beef mixture.
- Vegetarian: Use black beans or a bean medley instead of beef.
- Serving suggestion: Serve with sour cream, guacamole, and fresh salsa on the side for extra flavor.
Storage and Make-Ahead Information
- Storage: Keep leftovers covered in the fridge for up to 4 days.
- Freezing: Freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 350°F for 10–15 minutes or microwave in 1-minute bursts until hot.
Nutrition Facts (Per Serving Estimate)
- Calories: ~400 kcal
- Protein: 25g
- Carbs: 30g
- Fat: 20g
Allergens: Contains dairy and gluten.
Frequently Asked Questions (FAQs)
Q: Can I use corn tortillas instead?
A: Yes, but they are more fragile and may tear during rolling. Warm them well to improve flexibility.
Q: Can I prepare enchiritos ahead of time?
A: Absolutely! Assemble them, cover tightly, and refrigerate for up to 24 hours before baking.
Q: What if I don’t have refried beans?
A: Mashed black beans or pinto beans seasoned with cumin and garlic work well as substitutes.
Q: Can I double the recipe?
A: Yes! Use a larger baking dish and increase bake time slightly if needed.
The Story Behind the Recipe
This recipe was lovingly handed down and refined over time, but it truly earned its place in the family cookbook when Grandma, at 92, tasted it and asked for a second helping — twice. It’s simple, hearty, and nostalgic, a dish that brings everyone to the table with smiles and full bellies.
Reader Interaction
Have you tried this Enchirito recipe? I’d love to hear your favorite variations or memories linked to similar Tex-Mex comfort foods. Drop a comment below or share your photos on social media with #GrandmasEnchirito!
Ready to make this crowd-pleaser?
Give it a try, then come back to let me know how it went! And don’t forget to share with friends who love cheesy, comforting meals.
