Copycat of an Old Classic – The Enchirito

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Copycat of an Old Classic – The Enchirito

Bring back a nostalgic favorite with this easy, flavor-packed Enchirito recipe! A delicious hybrid between an enchilada and burrito, this comforting dish features a warm flour tortilla stuffed with seasoned ground beef and refried beans, all smothered in a rich red chile sauce and melted cheese. Just like the one you remember from your favorite fast-food spot—but even better made at home.

Why You’ll Love This Recipe

Nostalgia in every bite – It’s a comforting throwback to a beloved discontinued menu item.
Easy to make – Simple pantry staples and minimal prep make this great for weeknight dinners.
Customizable – Adjust the spice level, cheese blend, or toppings to suit your taste.
Family-friendly – The flavors and textures appeal to both kids and adults.
Freezer-friendly – You can prep and freeze them ahead of time for a future meal.

Key Ingredients

For the Filling:

Ground Beef (1 lb) – The hearty, savory base of the filling.
Refried Beans (15 oz can) – Adds creaminess and helps bind the filling.
Onion & Garlic Powder – Simple seasonings that enhance flavor.
Flour Tortillas (4 large) – Soft and pliable, perfect for rolling.

For the Quick Red Chile Sauce:

Chili Powder & Cumin – Bold, earthy spices that define the sauce.
Garlic (2 cloves, minced) – Adds fresh pungency.
Chicken or Vegetable Stock (2 cups) – Helps create a silky sauce.
Salt – To taste, to balance the flavors.

Toppings:

Shredded Cheese (1–2 cups) – Melty goodness; cheddar or Mexican blend works best.
Sliced Black Olives (about 12) – Classic Enchirito garnish.
Optional: Sour Cream & Chopped Cilantro – For added richness and freshness.

Expert Tips

Use freshly grated cheese for the best melt and flavor. Pre-shredded varieties often contain anti-caking agents.
Double the sauce if you like your enchiritos extra saucy or want leftovers for drizzling over rice or eggs.
Warm the tortillas slightly in the microwave or on a skillet before rolling to prevent tearing.
Mix up the meat – Try shredded chicken, seasoned turkey, or even a vegetarian filling with mushrooms and beans.

Ingredients**

For the Filling:

For the Quick Red Chile Sauce:

For Topping:

Instructions

Step 1: Make the Red Chile Sauce

  1. In a medium saucepan, combine the chili powder, cumin, and minced garlic over medium heat. Cook for about 1 minute until fragrant.
  2. Gradually whisk in the chicken stock and bring to a simmer.
  3. Let it simmer for about 10 minutes until it thickens slightly. Season with salt to taste.

Step 2: Prepare the Filling

  1. In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any excess fat.
  2. Stir in the refried beans, onion powder, garlic powder, salt, and pepper. Cook until heated through and the mixture is well combined.

Step 3: Assemble the Enchiritos

  1. Lay a tortilla flat and spoon some of the beef and bean mixture in the center.
  2. Roll the tortilla tightly and place it seam-side down in a baking dish.
  3. Repeat with the remaining tortillas until all the filling is used.

Step 4: Top and Bake

  1. Pour the red chile sauce over the assembled enchiritos.
  2. Sprinkle a generous amount of shredded cheese on top, and drizzle a little more sauce over the cheese.
  3. Place the dish under the broiler for 1-2 minutes until the cheese is melted and bubbly (or microwave for a few seconds if using regular plates).

Step 5: Serve

  1. Garnish with sliced black olives and any additional toppings like sour cream or cilantro.
  2. Serve hot and enjoy your delicious homemade Enchirito!

Important Notes When Making This Recipe

Don’t overfill the tortillas, or they’ll be difficult to roll and may split when baking.
Broiling is optional – A quick broil gives that bubbly, browned cheese top, but a quick microwave will work too.
Adjust seasoning to taste – Especially the salt in the sauce and filling; stock can vary in saltiness.
Drain excess grease from the ground beef to avoid soggy enchiritos.

Nutrition Information

(Estimated per serving, assuming 4 servings)

Calories: ~520
Protein: 29g
Carbohydrates: 37g
Fat: 29g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 870mg
Fiber: 5g
Sugar: 2g

Note: Nutrition will vary depending on toppings and tortilla size.

Frequently Asked Questions

What is an Enchirito?

An Enchirito is a cross between an enchilada and a burrito. It’s typically a soft flour tortilla filled with seasoned beef and beans, topped with red sauce, cheese, and olives.

Can I make this ahead of time?

Yes! Assemble the enchiritos (without baking), cover, and refrigerate for up to 2 days. When ready to eat, pour sauce, top with cheese, and bake or microwave.

Can I freeze Enchiritos?

Absolutely. Wrap individually in foil or plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave.

Is this recipe spicy?

It’s mild to medium depending on the chili powder used. For more heat, add a pinch of cayenne or hot sauce to the sauce or filling.

What can I serve with it?

Try serving with Mexican rice, chips and salsa, elote (Mexican street corn), or a simple green salad.

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