Enchirito – Taco Bell Copycat
This Enchirito is a nostalgic, flavor-packed remake of Taco Bell’s discontinued favorite — rolled tortillas stuffed with seasoned ground chicken and refried beans, drenched in enchilada sauce, and topped with melty cheddar cheese and black olives.
It’s comforting, easy to make, and sure to bring fast-food flair straight to your dinner table.
Why You’ll Love This Recipe
A fast-food classic made healthier with ground chicken instead of beef.
Customizable and perfect for meal prep or family dinners.
Loaded with cheesy, saucy, savory goodness in every bite.
Uses simple pantry staples — no complicated prep required.
Can be made ahead and baked just before serving.
Key Ingredients at a Glance
Flour tortillas – soft and rollable, they form the base of the dish
Ground chicken – a leaner alternative to traditional ground beef
Refried beans – creamy, hearty, and protein-packed
Taco seasoning – infuses the meat with classic Tex-Mex flavor
Red enchilada sauce – bold and zesty, the signature “enchirito” topping
Cheddar cheese – finely shredded for fast, even melting
Black olives – optional, but they add a salty bite and a classic finish
Enchirito – Taco Bell Copycat
Ingredients:
8 flour tortillas
1 pound ground chicken (instead of ground beef)
16 ounces refried beans
½ onion, finely diced
28 ounces red enchilada sauce
8 ounces cheddar cheese, finely shredded
1 ounce taco seasoning mix
¼ cup black olives, sliced
Instructions:
Soften the Tortillas
Place the flour tortillas on a plate and cover with a damp paper towel.
Microwave for 30 seconds to soften them, making them easier to roll.
Set aside.
Cook the Chicken Filling
In a skillet over medium heat, cook the ground chicken until fully browned.
Stir in the taco seasoning and mix well until evenly coated.
Remove from heat.
Assemble the Enchiritos
Lay one tortilla flat. Spread about 2 tablespoons of refried beans down the center.
Add approximately 1/4 cup of the seasoned chicken and a spoonful of diced onions.
Roll the tortilla tightly and place it seam-side down in a lightly greased 9×13-inch baking dish.
Repeat with remaining tortillas.
Sauce and Top
Pour the red enchilada sauce evenly over all the rolled tortillas.
Sprinkle with finely shredded cheddar cheese.
Bake
Place the dish in a preheated oven at 350°F (175°C) and bake for 15 minutes, or until hot and the cheese is melted.
Garnish and Serve
Let the enchiritos rest for 5 minutes after baking.
Top with sliced black olives and serve warm.
Important Notes for Enchirito – Taco Bell Copycat
Tortilla Tip – Warm Before Rolling
Always warm your flour tortillas (microwave with a damp paper towel) before assembling. This makes them more flexible and prevents cracking or tearing during rolling.
Use Lean Ground Chicken for a Lighter Option
Ground chicken is a great lean alternative to beef, but be sure to cook off any excess moisture after browning to prevent a soggy filling.
Don’t Overstuff the Tortillas
Adding too much filling can make the tortillas difficult to roll and cause them to burst when baked. Stick to about 2 tablespoons of beans and 1/4 cup of meat for the best results.
Choose the Right Enchilada Sauce
A mild red enchilada sauce works well here, but feel free to go for spicy or homemade versions if you like extra heat or more control over flavor.
Customize the Cheese
Cheddar is classic, but you can mix in other cheeses like Monterey Jack, Oaxaca, or Pepper Jack for creaminess or spice.
Add Extra Toppings If Desired
Black olives are traditional, but you can also garnish with green onions, fresh cilantro, sour cream, jalapeños, or a drizzle of taco sauce.
Bake Just Until Cheese Is Melted
Don’t overbake — 15 minutes is plenty since everything is pre-cooked. You’re mainly melting the cheese and warming the enchiritos through.
Great for Meal Prep
You can assemble the entire dish up to 1 day in advance and store covered in the refrigerator. Just bake when ready to serve.
Leftovers Reheat Well
Store leftovers in an airtight container and reheat in the microwave or oven. Add a splash of enchilada sauce before reheating to keep things moist.
Make It a Meal
Serve your enchiritos with Mexican rice, tortilla chips and guac, or a crunchy slaw for a full, balanced meal.
Nutrition Information
(Per enchirito, based on 8 servings — approximate)
Calories: ~350 | Protein: 22g | Fat: 16g | Carbs: 32g | Fiber: 4g | Sodium: ~720mg
Frequently Asked Questions:
Is this version spicy?
It’s mild to medium. You can spice it up by using spicy enchilada sauce or adding jalapeños.
Can I freeze enchiritos?
Yes! Assemble and freeze before baking. When ready to eat, thaw and bake until heated through.
Can I make this vegetarian?
Absolutely. Omit the chicken and double the beans or use a meat substitute.
What goes well with this dish?
Serve it with Mexican rice, chips and salsa, or a fresh corn salad.
Do I have to use cheddar cheese?
Not at all. Try Monterey Jack, a Mexican cheese blend, or pepper jack for a spicy twist.
What’s the best way to soften tortillas?
Microwave them covered with a damp paper towel for 30 seconds — this keeps them pliable.
Can I use corn tortillas instead of flour?
Flour tortillas work best for rolling, but you can use corn tortillas for a different texture — warm them first to prevent cracking.
Should I drain the chicken after browning?
Yes, if there’s excess liquid or fat. This helps the filling stay thick and not watery.
Can I prep this ahead of time?
Definitely. Assemble the enchiritos in the baking dish, cover, and refrigerate up to 24 hours before baking.
How do I reheat leftovers?
Cover with foil and reheat in the oven at 350°F for 15–20 minutes, or microwave individual portions for 1–2 minutes.