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–+ servings
Enchirito

Enchirito: The Cheesy Comfort Food Your Family Will Love

This Enchirito recipe combines seasoned beef, creamy beans, and gooey cheese in a tortilla, perfect for quick family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 enchiritos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 lb Ground Beef Choose lean for a healthier option.
  • 1 packet Taco Seasoning Consider homemade for lower sodium.
  • 1 can Refried Beans Black beans are a great alternative.
For the Tortillas
  • 4 pieces Tortillas Opt for flour or corn for gluten-free.
For the Cheese & Sauce
  • 2 cups Cheese Cheddar or Mexican blend recommended.
  • 1 cup Enchilada Sauce Hot sauce can amplify heat.
For Garnishing
  • 1/2 cup Fresh Onions Adds a crunchy bite.
  • 1/4 cup Cilantro Brings freshness and vibrancy.

Equipment

  • Large skillet
  • Baking Dish
  • Spatula
  • oven

Method
 

Step-by-Step Instructions for Enchirito
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet over medium heat, brown the ground beef for 5-7 minutes, then drain excess grease.
  3. Stir in the taco seasoning and ¾ cup of water into the beef and simmer for 5 minutes.
  4. Warm the refried beans in a separate pan over low heat for 3-5 minutes.
  5. Assemble your enchiritos by placing beans, beef, and cheese on a tortilla before rolling.
  6. Arrange rolled enchiritos seam-side down in a baking dish.
  7. Pour enchilada sauce evenly over the enchiritos.
  8. Sprinkle remaining cheese on top of the enchiritos.
  9. Bake for about 20 minutes until cheese is melted and bubbly.
  10. Let rest for 5 minutes, then garnish with onions and cilantro before serving.

Nutrition

Serving: 1enchiritoCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gCholesterol: 55mgSodium: 750mgPotassium: 400mgFiber: 8gSugar: 2gVitamin A: 15IUVitamin C: 5mgCalcium: 25mgIron: 15mg

Notes

To store, keep leftovers in an airtight container for up to 3-4 days. For freezing, wrap enchiritos tightly and label them with the date.

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