An Enchirito, what the heck is that? I’ll tell you what it is- it’s the best of both worlds, a little burrito – a little enchilada. It is kind of a copycat version of the Taco Bell smothered burrito.
This yummy dish was born out of my desire to have Mexican food, often, and my undying love of enchilada sauce!
Have you ever made traditional enchiladas at home. The real way… frying each individual corn tortilla in oil and then dipping them in enchilada sauce. It is a huge mess, or at least it is in my kitchen, and super time consuming.
I knew there had to be a better way to get my enchilada fix without the hassle.
The Enchirito is not a fancy dish.. but, it’s delicious and so easy! In my recipe there’s no hassling with corn tortillas or homemade enchilada sauce. I think you’re gonna love it!
Enchirito Ingredients
- Ground Beef – As with most recipe on Momโs Dinner I recommend using an 85/15 ground beef. It has enough fat to be flavorful, but not so much that you recipe will turn out greasy.
- Onion – A white onion will give you the most authentic Mexican food flavor.
- Flour Tortillas – Grab burrito sized flour tortillas for this recipe.
- Refried Beans – 1 can of refried beans is all you need. I recommend using traditional refried beans as they will be creamier and more flavorful, not vegetarian ones.
- Enchilada Sauce – Use your favorite store bought enchilada sauce (make sure you grab the larger 20 oz can). Or you can make your own, it is so easy to do. We have a great recipe for Homemade Enchilada Sauce on Momโs Dinner.
- Shredded Cheese – Any of these cheese will work with the Enchiritos; cheddar, monterey jack, pepper jack, or colby jack. As always shred your own cheese from a block instead of buying it pre-shredded. It will melt creamier and more flavorful.
- Green Onions – Adds an extra onion flavor and texture to the burritos, and is a nice garnish for the top.
- Cilantro – This is totally optional, we just LOVE cilantro. But if it isnโt your jam, skip it!
How to Make an Enchirito Ahead
- This is an easy dish to make ahead and store in the fridge for a busy night. Prepare the beef and bean filling. Fill and roll the burritos.
- Place 5 oz of the enchilada sauce on the bottom of a 9×13 pan. Put the Enchiritos in the pan and cover with foil.
- Do not top with the sauce and cheese until right before they are ready to go in the oven. You can save these in the fridge like this for a day or two.
Variations on my Enchirito Recipe
The Enchirito is a super versatile recipe. Change it up to suit your family’s taste buds.
- You could trade the beef for shredded chicken or, my favorite, rotisserie chicken, or shredded pork.
- To make it vegetarian you could just roll the burrito with Mexican rice and refried beans .
- Black beans or refried black beans could be a great trade out too.
- The addition of black olives, avocado, sour cream, or guacamole would only make it better, in my opinion!
What to Serve with Enchiritos
Most of the time this is an easy dinner on a busy night at my house. We will eat it with chips and my restaurant style salsa.
However, if we are having this on the weekend I will add a side of Mexican rice and maybe a fresh Mexican Slaw like this one from Foodie Crush.
Don’t forget the cocktails! This pairs perfectly with Grapefruit Margaritas, Cranberry Ginger Margaritas, or Rosemary Palomas.
Enchirito Recipe FAQs
An enchirito is basically a mix between a burrito and an enchilada. Itโs the best of both worlds. You get to use a flour tortilla (which is easier to work with than a corn tortilla), fill it with your favorite burrito fillers, then top with enchilada sauce and cheese!
There isnโt really a special Enchirito sauce, it is simply red enchilada sauce. It is the โenchiโ part of an Enchirito.
At Momโs Dinner an Enchirito and a Smothered Burrito are very similar. However an Enchirito is filled with beef and beans, while a Smothered Burrito has beef and rice. Both are topped with enchilada sauce and cheese!
I hope you try my Enchirito recipe in your kitchen!
Enchilada Lovers, Take Note
Enchirito
Ingredients
- 1 lb ground beef - 85/15
- 1 small onion - chopped (about 1 cup)
- 1 tablespoon oil
- ยฝ teaspoon kosher salt
- 2 garlic cloves - minced
- 6-8 burrito sized flour tortillas
- 15 oz. can refried beans
- 20 oz can red enchilada sauce - or make your own enchilada sauce
- 4 green onions - sliced (about ยพ cup)
- 2 cups shredded cheddar cheese - divided
- ยผ cup optional – cilantro - chopped
Instructions
- Preheat the oven to 350โ
- Sautรฉ the onion in the oil over medium heat, until translucent. Add the garlic and salt and cook another minute.1 small onion, 1 tablespoon oil, 2 garlic cloves, ยฝ teaspoon kosher salt
- Add the ground beef, cook through and crumble while cooking1 lb ground beef
- Drain the fat from the beef and onion mixture.
- Off the heat add 5 oz of enchilada sauce and 3 tablespoons of cilantro to the beef. Stir to combine. Set aside
- Warm the refried beans in the microwave for 1 minute to loosen them up.15 oz. can refried beans
- Place about 5 oz of enchilada sauce on the bottom of a 9×13 pan.
- Assemble the burritos, dividing the following fillings between 6-8 flour tortillas: all the refried beans, all the beef mixture, 1 cup cheese, all the green onions
- Fold the left and right ends of the burrito in, then take the side of the burrito closest to you and fold it over the filling. Continue rolling the tortilla until it completely encloses the filling. Place it seam side down in the 9×13 pan.Repeat with all the tortillas.
- Top the Enchiritos with the remaining enchilada sauce and the remaining cup of cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until the cheese is melted.
- Let sit for 10 minutes before serving, they will be HOT.Garnish with extra green onions and cilantro.
Make Ahead Option
- Fill and roll the tortillas, pour 5 oz of enchilada sauce on the bottom of the 9×13 pan. Place the Enchiritos in the pan. Do not top with additional sauce and cheese. Cover with foil and refrigerate for a day or two. Before cooking top with remaining enchilada sauce and cheese. You may need to add 5 minutes to the baking time to warm thru.
otrist says
The reason it got 4 stars is that it needed seasoning. I added a tsp of cumin, tsp of chipolata, tsp of Mexican oregano. Did garnish with sliced black olives. Served with condiments of sour cream, salsa and guacamole. Husband enjoyed very much and I will make again and again. Also I used refried beans that had chilies.
Deb says
I haven’t made this… I do NOT like flour tortillas. Somehow I will try to incorporate corn tortilla
sassystaeci says
what lmao
Jude says
Just layer the corn ones. Sometimes I use two as they seem to disintegrate good luck
Diane Mandeville says
Can this be frozean and prepared later with extra sauce and cheese
Susie says
I have not tried it frozen, but I think it would work just like frozen burritos or frozen enchiladas! Just cook them covered with foil at 350 for a little extra time.
Lisa says
Iโve made this forever. It is simpler and quicker if you by the frozen burrito package. Let defrost. In foil pan pour in a can of chile beans or two, roll burritos in sauce, extra chile con carne beans on top, spread cheese, a sprinkle of garlic salt and put in over until cheese is melted. Let set 5 min. top with pico de gallo, sour cream and olives. Done! All cold ingredients in one pan until you put into oven. Great for pot lucks, wakes, quick meals!!
Catrena says
Can you make this with green enchilada sauce?
Susie says
Absolutely!
Jackie says
I have then at Taco Bell, they put sliced black olives and sour cream when they serve them…they are soooo good.
Ash says
Yes!! Canโt believe took off menu. BUT… Taco Casa has this and itโs big!!! So yummy
Pats says
You CAN still ask for one when you are ordering at Taco Bell… They will make you one… speaking from experience.
Kellie says
This is so good! Even my picky daughter ate it! I added olives as well…just because we love them! Will be making again for sure!
Kristy says
I love enchiladas and burritos and thought this was delicious and easy to make. Next time I will add an extra can of sauce on top because my husband and I like more sauce. Also, Iโm going to try with shredded chicken because my husband isnโt a ground beef fan like I am.
Susie says
Thank you for commenting! If you like chicken instead of beef definitely check out my new recipe for Instant Pot Chicken Tacos!
Jo says
I’m also an avid lover of enchilada sauce. When I realized how easy it was to make it was like game over.
Joan Rude says
delicious! I will make these often
Sarah says
I changed it up just a tad to make it more WW friendly. It was so good!!
Susie says
Tell me how you adjusted it!!! I joined WW this month. I gained 25 lbs last year : ( doing damage control now!!
Emily Bruno says
Enchirito!! Genius! This sounds like the perfect make-ahead meal!
John says
I could eat this enchirito every single night!
Susie says
Me too. I love Mexican food
Henry says
The enchirito was invented by Taco Bell