Comforting Enchirito Delight

This super satisfying enchirito mashes up the magic of burritos and enchiladas into a dish that’s honestly become a family legend. Grandma going back for more and asking how I made it? Yeah, that moment pretty much guaranteed it a spot in our family favorites for good.

This whole thing started at a Sunday dinner with Grandma at my place. She’s 92, so it's rare to see her ask for seconds, but she did—and then wanted more. Watching her dig in made me realize this one’s a winner for our crew.

Tasty Ingredients

• Optional toppings Try chopped onions for crunch, sliced olives for a salty kick, or a dollop of sour cream to keep things cool
• Monterey Jack cheese Melts super smooth and adds that extra creamy vibe with the cheddar
• Cheddar cheese Go for sharp if you want bold flavor, and if you can, shred it yourself—it melts way better
• Enchilada sauce Pours on that signature flavor, transforming everything from plain burrito into enchirito territory—classic red is tops
• Flour tortillas Big ones roll best, and fresher is always tastier
• Taco seasoning Forget measuring, just grab your favorite premix or whip one up yourself
• Refried beans Makes the filling creamy and packed with plant protein—any kind works, veggie or traditional
• Ground beef Where all the savory goodness starts—80/20 mix gets you the best flavor and texture

Easy Steps to Follow

Bake it right

Slide your baking dish into the heated oven, uncovered. Let it go for 20–25 minutes until you see bubbly sauce on the sides and that cheese turns gooey with some golden spots popping up.

Pour on sauce and top with cheese

Drizzle enchilada sauce over every rolled tortilla, making sure you cover them all. Layer both cheeses on top so everything gets nice and melty.

Roll 'em up and set in the dish

Fold each tortilla’s sides in, roll them up from the bottom, and park them seam-side down in your baking pan. Keeping the seam down stops any unrolling.

Assemble everything

Lay out tortillas and fill each with a scoop of the beef and bean mix, right down the center. Don’t go too wild or the tortilla could rip—aim for about a sixth of the mixture per tortilla.

Mix, season, and combine

Sprinkle the taco seasoning and a splash of water into your cooked beef, then stir it up good. Let that blend simmer for a few minutes 'til it thickens. Stir in the beans next and mix it all till warm and thick but still spreadable.

Filling prep

Sauté ground beef in a skillet on medium heat until there’s zero pink. Break it up small as it cooks. Drain the grease to keep things light.

Save This

The part I’ll never forget? Seeing Grandma take her first bite. Suddenly, her eyes had that happy sparkle that means the food is hitting all the right notes. Later on, she said it reminded her of something her own mom used to cook—such a cool bridge across generations for us.

Prep Ahead Ideas

This enchirito is awesome for getting ahead. You can whip up the filling and stash it covered in your fridge for a couple days. When you’re ready, just warm it up a bit to make assembly easy. Or, roll up your enchiritos in the baking dish (skip the sauce and cheese for now), wrap with foil, and keep in the fridge for 24 hours. Add sauce and cheese right before baking—it’ll need about 5 extra minutes in the oven since you’re starting cold.

How to Serve

Turn this enchirito into a meal to remember with some easy sides. Toss together a green salad with cilantro-lime dressing to keep things fresh. A scoop of Mexican rice soaks up the saucy goodness. If you want a big spread, set out tortilla chips with salsa or guac. When serving, let everyone top theirs with what they like—diced onion, sliced black olives, cilantro, and sour cream are all fair game.

Storing and Reheating

These enchiritos are still awesome the next day. Keep extras in a sealed container in the fridge for three days tops. To reheat, put portions in a microwave-safe bowl, cover with a damp paper towel, and zap in 30-second bursts 'til hot. Or, if you want the outside to get a little crispy, pop them in the oven at 350°F for about 15 minutes. They’re also great frozen—wrap each one in foil, into freezer bags, and freeze for up to 2 months. Thaw in the fridge before warming up.

Common Queries

→ Can I swap flour tortillas for corn tortillas?

Flour tortillas work best because they’re pliable and hold together well. If you’re into the flavor of corn, it’s fine to use them—just warm them up first so they don’t crack while rolling.

→ How do I warm up leftovers?

To reheat, microwave individual servings until warm or cover the whole dish in foil and pop it into a 350°F oven for 15–20 minutes.

→ Can I toss in other ingredients?

Totally! Feel free to add diced peppers, onions, or even leftover rice to the filling mix. It'll add extra flavor and texture in a snap.

→ Is there a vegetarian option for this dish?

Sure is! Switch out the meat for sautéed mushrooms or a meat-free substitute. Just double-check your taco seasoning—it needs to be veggie-friendly.

→ What extras work as toppings?

Add any of these goodies: sour cream, diced tomatoes, onions, sliced olives, or even guac! They make the dish shine even more.