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Preheat your oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish and set aside.

In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon. If using, add the diced yellow onion and minced garlic during the last 5 minutes of browning until softened.

Drain any excess grease from the ground beef. Stir in the taco seasoning and 1/4 cup of water. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Remove the skillet from the heat and stir in the can of refried beans until well combined. This is your enchilada filling.

Spread about half of the enchilada sauce evenly over the bottom of the prepared 9x13 inch baking dish.

Lay a flour tortilla flat. Spoon about 1/4 to 1/3 cup of the beef and bean mixture down the center. Sprinkle with a generous amount of shredded cheese (about 2 tablespoons).

Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling until the dish is full.

Pour the remaining enchilada sauce over the rolled enchiritos, ensuring they are well coated. Sprinkle the remaining shredded cheese evenly over the top.

Cover the baking dish tightly with aluminum foil. Bake for 15 minutes.

While the enchiritos are baking, prepare your desired toppings: shred lettuce, dice tomatoes, slice jalapeños and green onions, and dice or slice avocado. Have hot sauce, red wine vinegar, and sour cream ready.

Remove the foil from the baking dish. Continue to bake for another 10-15 minutes, or until the cheese is bubbly and lightly golden, and the enchiritos are heated through.

Carefully remove the enchiritos from the oven. Let them rest for a few minutes before serving. Serve hot with your favorite toppings, allowing everyone to customize their own.


Preheat your oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish and set aside.

In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon. If using, add the diced yellow onion and minced garlic during the last 5 minutes of browning until softened.

Drain any excess grease from the ground beef. Stir in the taco seasoning and 1/4 cup of water. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Remove the skillet from the heat and stir in the can of refried beans until well combined. This is your enchilada filling.

Spread about half of the enchilada sauce evenly over the bottom of the prepared 9x13 inch baking dish.

Lay a flour tortilla flat. Spoon about 1/4 to 1/3 cup of the beef and bean mixture down the center. Sprinkle with a generous amount of shredded cheese (about 2 tablespoons).

Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling until the dish is full.

Pour the remaining enchilada sauce over the rolled enchiritos, ensuring they are well coated. Sprinkle the remaining shredded cheese evenly over the top.

Cover the baking dish tightly with aluminum foil. Bake for 15 minutes.

While the enchiritos are baking, prepare your desired toppings: shred lettuce, dice tomatoes, slice jalapeños and green onions, and dice or slice avocado. Have hot sauce, red wine vinegar, and sour cream ready.

Remove the foil from the baking dish. Continue to bake for another 10-15 minutes, or until the cheese is bubbly and lightly golden, and the enchiritos are heated through.

Carefully remove the enchiritos from the oven. Let them rest for a few minutes before serving. Serve hot with your favorite toppings, allowing everyone to customize their own.
