Mexican Enchirito
This Mexican Enchirito is a delightful fusion of classic burritos and enchiladas, offering a savory and cheesy meal with a touch of Mexican flair.
With a hearty filling of seasoned ground beef and refried beans, all wrapped in soft flour tortillas and topped with zesty red enchilada sauce and melted cheddar cheese, this dish is both satisfying and easy to prepare.
Perfect for a quick weeknight dinner or a comforting weekend treat, the Enchirito brings together the best of both worlds in a deliciously simple way.
Why People Will Love The Mexican Enchirito Recipe:
Combines two favorites in one dish: The Enchirito blends the soft, rolled structure of a burrito with the saucy, cheese-smothered comfort of an enchilada, offering the best of both worlds in a single, satisfying bite.
Deep, layered flavor with simple ingredients: From the seasoned ground beef and refried beans to the bold enchilada sauce and sharp cheddar cheese, every element brings familiar, crave-worthy flavor without requiring complex steps or specialty ingredients.
Hearty and filling yet customizable: This dish is rich and satisfying on its own, but it’s also adaptable to different tastes—add jalapeños for heat, olives for brine, or sour cream for creaminess. It welcomes personal touches.
Flexible preparation options: Whether baked for a golden, bubbly finish or microwaved for speed, the recipe suits your schedule—making it perfect for both busy weeknights and lazy weekends.
Family-friendly and nostalgic: The flavors echo those of fast-casual Mexican favorites (like Taco Bell’s discontinued Enchirito), making it a comfort food classic for both adults and kids—easy to make and easy to love.
Freezer- and meal-prep-friendly: Assembled Enchiritos can be prepped ahead, frozen, and reheated without compromising quality—ideal for make-ahead meals, leftovers, or last-minute dinners.
Key Ingredients:
Ground beef: The savory base of the Enchirito, ground beef brings hearty richness and meaty depth. When browned with taco seasoning and broth, it absorbs bold flavors while staying tender and juicy.
Refried beans: Smooth, creamy, and earthy, refried beans add a comforting texture that binds the filling. They balance the spice of the beef and enrich each bite with soft, velvety body.
Taco seasoning: A concentrated blend of chili powder, cumin, paprika, garlic, and onion, this seasoning infuses the beef with bold, smoky-sweet heat and classic Tex-Mex flavor.
Red enchilada sauce: Tangy and vibrant, this sauce bathes the burritos in a deeply savory, mildly spicy glaze, uniting all the elements with its rich tomato-chili base.
Flour tortillas: Soft and pliable, large burrito-style tortillas hold the filling securely. When warmed, they become tender and easy to roll, soaking up sauce and flavor while maintaining their structure.
Shredded cheddar cheese: Sharp, melty cheddar crowns the dish with salty richness, melting into the sauce and sealing the Enchirito in gooey, golden comfort.
Beef broth (or water): A small but key ingredient, the broth keeps the ground beef moist and helps the spices bloom during cooking—ensuring a saucy, flavorful meat mixture.
Expert Tips:
Brown the beef deeply for layered flavor: Don’t rush this step—let the ground beef sear undisturbed in the pan before breaking it up. This creates caramelized bits (fond) that add rich, meaty depth when deglazed with broth or water.
Warm tortillas before filling to prevent cracking: Briefly microwaving or heating tortillas in a dry skillet makes them pliable and easier to roll, reducing the risk of tearing or splitting when assembling the Enchiritos.
Thin the enchilada sauce slightly if needed: Some canned sauces are very thick. Stir in a tablespoon or two of broth or water for better pourability and even coverage across the burritos—especially important for oven baking.
Layer sauce beneath and on top of burritos for maximum flavor: Don’t just pour sauce over the top. Adding a thin layer of enchilada sauce to the baking dish first prevents sticking and ensures the tortillas soak up flavor from both sides.
Bake uncovered for a bubbly, slightly crisp top: If using the oven method, skip the foil. Exposing the surface allows the cheese to melt evenly and take on a light golden edge, giving the dish texture and visual appeal.
Use freshly shredded cheese for best melt: Pre-shredded cheese contains anti-caking agents that can hinder smooth melting. Shredding fresh cheddar creates a more luscious, gooey topping that melds beautifully with the sauce.
Let rest before serving: After baking, allow the dish to rest for 5–7 minutes. This helps the cheese set slightly and makes slicing or lifting the burritos cleaner and easier, with better structural integrity.
Mexican Enchirito
Ingredients:
1 pound ground beef
¼ cup finely diced onion
2 tablespoons taco seasoning
¼ cup beef broth, or water
1 (16 oz) can refried beans
4 burrito-sized flour tortillas
1 cup red enchilada sauce
1 cup shredded cheddar cheese
Instructions:
Step 1: Cook the Beef
In a medium skillet over medium-high heat, brown the ground beef with the chopped onion, taco seasoning, and beef broth, breaking up the meat as it cooks until it is fully browned.
Set the mixture aside.
Step 2: Prepare the Beans
Heat the refried beans in the microwave or on the stovetop until they are thoroughly warmed.
Step 3: Warm the Tortillas
Wrap the tortillas in a damp paper towel and microwave them for 30 seconds to soften.
Step 4: Assemble the Burritos
Spread a quarter of the refried beans down the center of each tortilla. Top with a quarter of the beef mixture. Fold the sides of the tortilla inward, then roll it up from one end to form a burrito.
Repeat the process with the remaining tortillas.
Step 5: Microwave Option
Heat the assembled burritos in the microwave for 1 minute to ensure they are heated through.
Pour the red enchilada sauce over the burritos and sprinkle with shredded cheddar cheese.
Microwave for an additional 1 minute, or until the cheese is melted.
Step 6: Oven Option
Preheat the oven to 425°F (220°C).
Arrange the burritos in an oven-safe dish.
Pour the red enchilada sauce over the burritos and sprinkle with shredded cheddar cheese.
Bake for 7 minutes, or until the cheese is melted.
For a quicker melt, use the broiler for about 30 seconds.
This version of the classic Mexican Enchirito offers a deliciously simple way to enjoy a comforting, cheesy dish with minimal effort.
Important Notes When Making Mexican Enchirito:
Balancing moisture is key: The combination of refried beans, beef mixture, and enchilada sauce can become overly soft if not balanced well. Ensure the beef is cooked until most of the liquid is reduced but still juicy—this helps prevent soggy tortillas during baking.
Refried beans act as both binder and insulator: Spreading beans on the bottom layer of the tortilla helps seal the surface and keeps the tortilla from becoming too soggy when topped with the beef and sauce. It also creates a smooth, cohesive texture that holds the filling together.
Use burrito-sized tortillas to avoid overstuffing: Smaller tortillas can tear or burst when rolled with the hearty filling. Burrito-sized (10-inch) tortillas give you room to layer generously and still fold cleanly for baking.
Homemade or high-quality enchilada sauce makes a big difference: The flavor of the sauce permeates the entire dish. If using store-bought, choose one that’s not overly salty or metallic. Consider doctoring it with extra spices or a splash of lime juice for brightness.
Cheese layering affects texture and melt: Sprinkle a little cheese inside each Enchirito for gooeyness, and reserve most of the cheese for the top to get that signature bubbly, melty, golden layer that defines a great baked Enchirito.
Consider broiling briefly for texture contrast: After baking, a short broil (30–60 seconds) adds caramelized color and crisp edges to the cheese topping—boosting visual appeal and adding a satisfying contrast to the soft center.
Leftovers reheat best in the oven or air fryer: Microwaving works in a pinch, but reheating in the oven helps revive the edges and re-melt the cheese while avoiding a rubbery texture.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 400 kcal | Protein: 20g | Carbohydrates: 40g | Fiber: 7g | Sugar: 4g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 800mg
Frequently Asked Questions:
Can I use a different type of meat?
Yes, you can substitute ground beef with ground turkey, chicken, or a meat substitute for a different flavor or a lighter option.
Can I make this dish vegetarian?
Absolutely! You can replace the ground beef with black beans, lentils, or a meat substitute. Use vegetable broth instead of beef broth to keep it vegetarian.
What if I don’t have beef broth?
You can use water or chicken broth as a substitute for beef broth.
For added flavor, consider using vegetable broth or a splash of soy sauce.
Can I use homemade refried beans?
Yes, homemade refried beans work well in this recipe. Just ensure they are well-seasoned and heated before using.
How can I prevent the tortillas from tearing?
Warm the tortillas in the microwave or on a skillet before filling them.
This makes them more pliable and less likely to tear when rolling.
What cheese can I use besides cheddar?
You can use Monterey Jack, pepper jack, or a Mexican cheese blend.
Each will give a slightly different flavor and texture.
Can I make the Enchirito ahead of time?
Yes, you can assemble the burritos and refrigerate them until you’re ready to cook.
Follow the reheating instructions for either the microwave or oven when ready to serve.
How can I make this dish spicier?
Use a hot enchilada sauce, add chopped jalapeños to the meat mixture, or mix in some crushed red pepper flakes for extra heat.
Can I freeze the Mexican Enchirito?
Yes, you can freeze the assembled burritos.
Wrap them tightly in foil or plastic wrap and freeze.
When ready to cook, bake from frozen, adding extra time as needed.
How long do I need to bake the burritos if frozen?
If baking from frozen, preheat your oven to 425°F (220°C) and bake for about 20-25 minutes, or until the cheese is melted and the burritos are heated through.
You might need to cover them with foil to prevent over-browning.