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Nothing says home quite like Enchirito night at my house. This dish wraps up everything cozy and comforting—gooey cheese, rich sauce, savory beef, and creamy beans all snuggled inside soft tortillas. Just thinking about it makes me hear the laughter echoing through my grandma’s old kitchen. If you want a no-fuss, craveable meal full of those old-school vibes, this is the one that always hits the spot.
I’ll never forget that first Sunday my grandma whipped this up for us when it poured outside. The kitchen smelled unreal and I just knew this would be a staple every time the rain rolled in—hers and now mine too.
Delicious Ingredients
- Optional toppings such as sour cream, black olives, or diced onions: Add these fresh for some zing and color
- Shredded Monterey Jack cheese: Toss this in for smoothness that tames the cheddar tang
- Shredded cheddar cheese: If you can, shred it yourself—it melts even creamier than the bagged stuff
- Red enchilada sauce: Taste before using—not all brands are equally spicy or tart
- Large flour tortillas: Buy the softest ones you find so they won’t split on you
- Water: Go with filtered if you can—it keeps things tasting clean
- Taco seasoning: Use store-bought or make at home—just check the salt before dumping it in
- Refried beans: Homemade adds a boost, or buy a smooth, low-fat variety for easy spreading
- Ground beef: Pick out bright red, fresh-looking meat with little extra liquid for the best results
Easy Step-by-Step
- Serve It Up:
- Let the pan sit five minutes after baking, so cheese sets. Spoon on extra sauce, dollop some sour cream, and top with onions or olives for that finishing touch.
- Bake Until Bubbly:
- Heat your oven to 375 degrees and bake everything uncovered for about 20–25 minutes. If you love golden cheese, let it go an extra couple of minutes so it crisps at the edges.
- Smother With Cheese and Sauce:
- Pour red enchilada sauce generously all over. Blanket every tortilla with plenty of both cheeses so every slice gets that gooey top.
- Fill and Roll It Up:
- Lay out a tortilla, add a line of beef and bean mix down the center, then fold the sides in and roll so nothing leaks. Tuck each one seam-side down in your baking dish—pack them close for the best results.
- Season and Mix:
- Once the beef’s browned, sprinkle on taco seasoning with a splash (about 1/4 cup) of water to help everything blend. Warm for a few minutes, then stir in the refried beans and keep going until it’s creamy all the way through. This makes everything taste extra smooth.
- Brown the Beef:
- Toss your ground beef in a skillet over medium. Break it apart as it cooks until there’s no pink. Pour off extra fat so your filling won’t get greasy.
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The cheese on top gets all browned and bubbly—my siblings and I always fought for those crispy corners. If you see those cheesy strings as you cut in, you know you nailed it.
How to Stash Leftovers
Leftovers keep really well. Let everything cool, wrap them nice and snug in foil, or seal them in a tight container before popping them in the fridge. They stay fresh for three days. To reheat, cover in foil and use a 350-degree oven to make sure the cheese stays soft and the tortillas don’t dry out. If you use the microwave, add a little water first to keep them from getting tough.
Swaps and Substitutions
If you want it lighter, switch in ground turkey or chicken. Use smashed black beans with a splash of olive oil if you don’t have refried. Flour tortillas are classic, but corn works if you moisten them in sauce first. Go vegan by swapping in plant-based ‘meat’ and dairy-free cheese—they work just fine.
Fun Ways to Serve
Layer your enchiritos on a big serving tray next to some Spanish rice and a tangy green salad. Add slices of avocado or big scoops of guac for a creamy touch. Splash on lime or toss some cilantro and radish strips over everything if you want more color and crunch.
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Whip these up and your place will smell inviting in no time. I think of my grandma every time I roll the tortillas by hand. Hope this meal brings your table as much joy as it does mine.
Frequently Asked Questions
- → Can I use a different meat instead of ground beef?
You can totally swap in ground chicken, turkey, or even those veggie crumbles if you want to skip the beef.
- → Are corn tortillas a good substitute for flour tortillas?
You can go for corn tortillas, just know the taste and texture are a bit different. Zap them in the microwave first so they don't break.
- → What are some other topping suggestions?
Top with jalapeño slices, tomatoes, chopped cilantro, or avocado for more zing and fresh crunch.
- → Can the enchiritos be assembled ahead of time?
Yep, fix them earlier, stash in the fridge covered up to a day, and toss the cheese on right before baking so it melts perfectly.
- → How can I make it spicier?
Want more kick? Splash hot sauce in the filling or go for a spicy enchilada sauce. That'll do it!