Enchirito is a little burrito and a little enchilada. It is the best of both worlds! A super easy and delicious dinner. It can even be MADE AHEAD when for busy nights.


Enchirito is a little enchilada and a little burrito, just like the Taco Bell Smothered Burrito. 
It is the perfect mix of all my favorite Mexican foods. It is a super easy dinner and can be MADE AHEAD if you have a busy week.
Course Dinner
Cuisine Mexican
Keyword beef and bean burrito, enchirito, mexican for dinner
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people
Author Susie


  • 1 lb ground beef
  • 1 small onion chopped (about 1 cup)
  • 1 tablespoon oil
  • ½ teaspoon salt
  • 2 garlic cloves minced
  • 6-8 burrito sized flour tortillas
  • 1 15 ounce can refried beans
  • 2 10 ounce cans red enchilada sauce
  • 4 green onions sliced (about ¾ cup)
  • 2 cups shredded cheddar cheese divided
  • ¼ cup cilantro chopped


  • Preheat the oven to 350
  • Saute the onion in the oil until translucent. Add the beef and garlic. Crumble the beef while cooking, until the beef is cooked thru.
  • 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.
  • Place 5 oz of enchilada sauce on the bottom of a 9x13 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 9x13 pan.
  • 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 minutes.
  • Let sit for 10 minutes before serving. Garnish with extra green onions and cilantro.


To make ahead: Fill and roll the tortillas, pour 5 oz of enchilada sauce on the bottom of the 9x13 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.